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5 from 1 vote

Kung Pao Chicken

Kung pao chicken features tender poultry, crisp vegetables, peanuts, and red chile peppers in a spicy sweet sauce. No need for takeout!
Prep Time15 minutes
Cook Time12 minutes
Marinate Time30 minutes
Total Time57 minutes
Course: main dishes
Cuisine: Chinese
Servings: 4
Author: Kevin


Cornstarch mixture

  • 1 tbsp water
  • 1 tbsp cornstarch
  • 1 tbsp Shaoxing wine or dry white wine
  • 1 tbsp black vinegar (optional)
  • 1 tsp sugar
  • 1/2 tsp sesame oil


  • In a bowl whisk together the eg white, both soy sauces, salt and pepper. Add the chicken and toss to coat. Cover with wrap and set aside for 30 minutes.
  • Prep and cut the green onions, celery, bell pepper. Using a teaspoon, scrape the skin off the ginger and slice into thin strips. Mince ginger and garlic.
  • In a small bowl mix together the water, cornstarch, wine, vinegar, sugar and sesame oil. Set aside.
  • Heat wok over high heat and add vegetable oil. Add the minced ginger and garlic, stir fry 30 seconds and add chicken. Cook until chicken turns white. Add the hoisin sauce and chili paste, tossing to coat.
  • Add the cut green onions, celery, bell pepper, peanuts, chili peppers and cook for another minute. Add the chicken stock and bring to a boil.
  • Stir in to the cornstarch mixture and toss to coat. Cook for another minute or until sauce thickens.
  • Serve with steamed rice of choice.



  1. For a more authentic, spicier version, use crushed Sichuan Peppercorns for more heat.


Calories: 556kcal | Carbohydrates: 21g | Protein: 62g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1033mg | Potassium: 1362mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1552IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 2mg