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Kung Pao Chicken

Updated: Oct 18, 2020

A classic Chinese dish, Kung Pao Chicken, that is combined of the perfect blend of sweet and savory flavors. With the juicy-crunchy chicken cubes and the sautéed veggies, this Kung Pao Chicken recipe is a treat you don't wanna miss.


Chicken Marinade

2 chicken breasts

½ tsp salt

¾ tsp pepper

1 tbsp soy sauce

1 egg white

2 tbsp cornstarch Sauté

2 tbsp cooking oil

2 garlic cloves

1 tsp ginger

7-8 dry red chili

1 tbsp ground Sichuan peppercorns

1 ½ tbsp brown sugar

1 tbsp soy sauce

1 tbsp black vinegar

¼ cup cornstarch slurry

4 tbsp green onions

¼ cup roasted peanuts

½ tsp salt


1. Cut the chicken breasts into bite-size

2. Mix in salt, pepper, soy sauce, egg white, and cornstarch

3. Saranwrap and set aside for 15 minutes to marinate

4. Fry the chicken pieces in oil for 5-6 minutes on medium heat

5. Remove from heat

6. Add cooking oil in a pan, add chopped garlic cloves, sliced ginger, dry red chilies, ground Sichuan peppercorns, and brown sugar

7. Transfer the fried chicken pieces into the pan

8. Pour soy sauce, black vinegar, and cornstarch slurry

9. Add green onions, roasted peanuts, and salt to taste

10. Ready to Enjoy!


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