Kung Pao Chicken(Gong Bao Chicken)

  • Date Posted: 2011-08-05 10:42
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Recipes information:

  • Level: Intermediate
  • Yield: 4 servings
  • Cook Time: 60 Min
  • Dietotherapy: Cold,Flu

2 drumstick or 1/2 chicken (boneless or skinless will be the best)
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or cooking wine
1/2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons vinegar
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional


Kung Pao chicken (also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. This dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States.
Kung Pao chicken is named after a governor of sichuan province who's title was Kung Pao(宮保, mean palatial guardian) about 180 years ago.


Ingredients prepare:

material for kung pao chicken

1st step Use hot water to soaking peanuts. After 10 minutes, its red peel could be easily removed .

prepare peanut for kung pao chicken

Fry the peanut.

fry the peanut

2nd step Cut the chicken into 1-inch cubes.

cut the chicken

3rd step  Combine with the marinade ingredients: cooking wine, salt, ginger, cornstarch. Marinate the chicken for 25 minutes.

cut into 1 inch

4th step Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds . Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

 cut the green onion

5th step While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the soy sauce, vinegar, rice wine, and sugar. Set aside.

kung pao chicken sauce

6th step Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chilies, garlic and the Szechuan peppercorn if using, stir-fry until aromatic (about 15 seconds).

fry gong pao chicken

7th step add the chicken and turn to high heat. Stir-fry until it turns dark red. Add the sauce to the wok.

 kung pao chicken fry

8th step Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

mix the chicken and peanut

When put the kung pao chicken into mouth, the flavor levels would be spicy first, then sour and sweet, and salty again after feeling sweet.

kung pao chicken serve hot

kung pao chicken with rice

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