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Home / Cuisine / Asian / Kung Pao Chicken

Kung Pao Chicken

By: 👩‍🦳 Linda · Published: 🖨 October 12, 2012 · Updated: 💻January 2, 2021 · 🗨 26 Comments

Recipe ▼

Quick and easy Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts. Delicious with a bowl of steamed rice.

Delicious Kung Pao Chicken served with steamed rice.

Kung Pao Chicken is a very tasty dish but one I took for granted back when I was still living with my parents. I remember it was very popular during my late teenage years. Although Mom seldom cooked it at home, this dish appeared on the table almost every single time we ate out. Chicken is the primary meat used but the spicy sauce is suitable with seafood as well as other more “exotic” meats. A popular variant uses frog legs in place of chicken.

Szechuan Peppercorns

This spicy stir-fry originates from the central western province of Sichuan in China and Sichuan (Szechuan) peppercorns are an essential ingredient in the dish. Strangely, this “pepper” was not found in the versions I had eaten back in Malaysia. In fact, Szechuan peppercorns are hardly ever used there. It is something I discovered only when I moved here.

Quick and easy Kung Pao Chicken.

Chicken Recipes Using Szechuan Peppercorns

Some years back, a friend from Shanghai brought a roast chicken dish that had a “bite” which I thoroughly enjoyed. I was immediately hooked! My Szechuan Pepper Roast Chicken was inspired by the one they brought over.

Never tasted Szechuan peppercorns? Try this fragrant and delicious Szechuan Pepper Roast Chicken with a slightly spicy bite. Uses only 5 ingredients. | RotiNRice.com

There are many variations of Kung Pao Chicken. The Westernized versions include a combination of vegetables like carrots, bell pepper, celery, and water chestnuts. Szechuan peppercorn is not an integral ingredient in the dish and oyster sauce is often used as a base for the sauce. Sometimes cashew nuts are used in place of peanuts.

In Malaysia, onions are often used. I have included it here together with ground Szechuan pepper which gives a slight tingly sensation when bitten into. Whole or ground Szechuan peppercorns can be easily purchased at Asian grocery stores here. You have to give it a try.

Similar Tools Used in Making This Kung Pao Chicken

This post contains affiliate links. Please read my disclosure policy here.

Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Professional Wok Turner Spatula

Delicious Kung Pao Chicken served with steamed rice.
5 from 2 votes

Kung Pao Chicken

Quick and easy Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts. Delicious with a bowl of steamed rice.
Author : Linda Ooi
Course : Main Dish
Cuisine : Chinese
Keyword : chicken stir fry, kung pao chicken
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings : 4
Calories : 380kcal

Ingredients
  

  • 8 to 10 dried red chilies
  • 20 oz skinless boneless chicken breast (sliced into quarter inch thick slices) (560g)
  • 2 tbsp vegetable oil
  • 1 inch ginger (peeled and thinly sliced) (30g)
  • 1 medium onion (peeled and cut into wedges)
  • 2 cloves garlic (minced)
  • ½ tsp ground Szechuan pepper
  • 1/3 cup dry roasted peanuts (50g)
  • 3 green onions (cut into 2 inch lengths)
  • 1 tsp sesame oil

Marinade

  • 1 tbsp Shao Hsing cooking wine
  • 1 tbsp soy sauce
  • 1/8 tsp ground pepper

Sauce

  • 1 tbsp balsamic vinegar / black vinegar
  • 1 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sugar
  • 1 tsp corn starch
  • 2 tbsp water

Instructions
 

  • Break dried chilies into half. Shake off seeds and soak in warm water for 20 minutes. Drain and pat dry with paper towels.
  • Marinade chicken with rice wine, soy sauce, and ground pepper for 20 minutes.
  • Combine all sauce ingredients in a small bowl.
  • Heat up wok or large fry pan.
  • Once wok is heated, add vegetable oil followed by ginger, onion, minced garlic, and dried chilies. Fry until ingredients are fragrant, about 2 minutes.
  • Add ground Szechuan pepper and marinated chicken and fry for another 3 to 4 minutes.
  • Pour sauce mixture over chicken. Sauce will become thick and bubbly. Stir to get chicken well coated with the sauce.
  • Finally stir in roasted peanuts, sliced green onions, and sesame oil.
  • Remove and serve immediately with steamed rice.

Nutrition

Calories: 380kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts.

2.6K shares

Categories: 🗂 Asian, Main Dish, Poultry Tags: 📋 Chinese, peanuts

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Comments

  1. Annie says

    October 12, 2012 at 11:56 am

    Love this dish! Thank you for sharing in clear detail on how to cook it 🙂

    Reply
    • Biren says

      October 12, 2012 at 11:58 am

      You are most welcomed, Annie. Thanks for visiting and commenting! Happy cooking!

      Reply
  2. Lyndsey@TinySkillet says

    October 12, 2012 at 1:05 pm

    That is so interesting that you encountered szechuan peppercorns here more than in Malaysia. I have some that I got at Penzey’s Spices, we are lucky to have one open up last summer in Sarasota! I enjoy the Japanese 7 spice that has sansho pepper that is similar to szechuan and is often used insplace of it. I keep forgetting to use szechuan peppercorns, thanks for the reminder this looks great!

    Funny when I first read it I thought it said that you were very popular as a teen 🙂 (which I’m sure you were) 😉

    Reply
  3. Linda | The Urban Mrs says

    October 12, 2012 at 1:05 pm

    Hi Biren, this is so wonderful. Like you, mom used to make it from time to time and I wish I took note when I helped her in the kitchen. I’m glad you share it here.

    Reply
  4. PolaM says

    October 12, 2012 at 1:08 pm

    Looks delicious! And for sure healthier than the restaurant version!

    Reply
  5. Nasifriet says

    October 12, 2012 at 6:29 pm

    I love all the ingredients you’ve used in this recipe. I’m sure it not only looked great, but I could “visualize” the taste. Must be amazing! It’ll make a great winter dish with the heat from the chillies and szechuan peppers. YUM!

    Reply
  6. Ann@Anncoo Journal says

    October 12, 2012 at 9:16 pm

    Hi Biren, I also cooked kungpao chicken yesterday but with some spices provided. I love your version, looks super delicious!

    Reply
  7. Maureen | Orgasmic Chef says

    October 12, 2012 at 10:22 pm

    My tongue sizzles just looking at those chillies in the wok – gosh this looks good. I’ve not made this at home (yet) but I’ve ordered at restaurants often. I’m dying to try it now.

    Reply
  8. Love2cook Malaysia says

    October 13, 2012 at 4:25 am

    5 stars
    A must have dish whenever I visit a Chinese restaurant including seafoods, Chicken Kung Pao! I just love it to the max…

    And the chicken pieces must be fried with flour for me. The crispiness….ahhh!

    Yours is super tempting my friend!

    Reply
  9. Jeannie says

    October 13, 2012 at 7:02 am

    I love this dish and cook it quite often at home, I usually add cashew nuts instead of peanuts…yum!

    Reply
  10. Baby Sumo says

    October 13, 2012 at 8:45 am

    We also seldom cook this at home, but love having it when we’re outside. Another ingredient we like is cuttlefish kung pao. 🙂

    Reply
  11. Ramona says

    October 13, 2012 at 9:08 am

    Stunning Kung Pao. I need if you made it, it would look mouthwatering. 🙂

    Reply
  12. denise @ singapore shiok says

    October 14, 2012 at 5:51 am

    Oh, one of my tze char favourites!!! The versions here usually have cashews. When we eat this, I will pick up all the onion, scallions and chilli bits while hubby will attack the cashews. Of course, we both like the chicken too 😀

    Reply
  13. mycookinghut says

    October 14, 2012 at 6:45 am

    Kung Pao chicken is always my favourite dish!

    Reply
  14. kitchenriffs says

    October 14, 2012 at 2:59 pm

    This is a dish I’ve eaten in restaurant many times, but have never tried making it at home. It’s easy! Thanks for such a well written recipe – this is definitely something I should try. Thanks so much.

    Reply
  15. Raymund says

    October 15, 2012 at 1:59 am

    I love this one extra hot!

    Reply
  16. Cheah says

    October 15, 2012 at 11:22 am

    What a coincidence! I cooked this dish for dinner tonight. Yours look yummy!

    Reply
  17. Kitchen Belleicious says

    October 15, 2012 at 3:13 pm

    you have the most amazing way of sharing your recipes and instructions. you are so clear and consice. I love it and I love this chicken. Must make it

    Reply
  18. mjskit says

    October 17, 2012 at 2:39 pm

    This looks very easy and extremely tasty! What a great one dish meal!

    Reply
  19. Amanda@Chewtown says

    October 20, 2012 at 5:32 pm

    Your Kung pao chicken looks wonderful! Thanks for the recipe. Looking forward to giving it a go.

    Reply
  20. Noelle (@singerinkitchen) says

    November 14, 2012 at 9:34 am

    This looks amazing!

    Reply
  21. Ally's Kitchen says

    December 20, 2012 at 10:48 am

    I’m so glad to have found you!! Love this recipe, and I know there are tons more as great!! xo Ally

    Reply
    • Biren says

      December 20, 2012 at 10:53 am

      Thanks Ally for visiting! This is a popular dish and one the family greatly enjoys. 🙂

      Reply
  22. Miss Food Fairy says

    March 20, 2014 at 4:50 am

    5 stars
    This looks amazing! I just love stir fires – looking forward to making this very soon! Thanks for sharing

    Reply
  23. Pat Kwek says

    August 10, 2016 at 2:59 am

    Dear Linda
    Just watch one of your video for Castella Cake and looking for the receipe but could not find it. Appreciate you could give me this receipe.
    Thank you.

    Reply
    • Linda says

      August 11, 2016 at 8:14 am

      Here is the link –> Honey Kasutera (Honey Castella). 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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