Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

I try to keep my kung pao chicken recipe as authentic as possible, but feel free to tone down the quantity of fried chillies if you wish. I wanted to share the secret ingredient of Kung Pao chicken, which is vinegar in the sauce. It gives the subtle yet characteristic touch to the recipe to complete the Kung Pao flavour.


  • 1 ½ boneless and skinless chicken breast
  • 3 tablespoons roasted peanuts
  • 8-12 dried red chillies
  • 3 tablespoons cooking oil
  • 5 slices peeled fresh ginger
  • 2 gloves garlic
  • 1 stalk scallion

For the Marinade:

  • 1 tablespoon corn starch
  • 2 teaspoons soy sauce
  • 1 tablespoon wine

For Sauce:

  • 1 ½ table spoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • ¼ teaspoon
  • 2 teaspoon black vinegar
  • 1 teaspoon corn starch


Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 min. mix the sauce ingredients in a small bowl and set aside. Heat up a wok and with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cooked and set aside. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes. Add in the ginger and garlic slices and do a quick stir before adding in dried red chillies stir fry the dried red chillies until aromatic and they smell spicy, then add in the chicken meat.

Do a quick stir before adding in the roasted peanuts and continue to stir a few times. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions and stir evenly. Dish out and serve hot with steamed white rice.

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