Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Kung Pao chichen, also known as Gongbao chichen, is a traditional Chinese dish with a rich and complex flavor profile. This dish, which originates from Sichuan province, is now a popular dish worldwide, loved for its crispy texture, piquant taste, and vibrant colors.

Youtube Video: https://www.youtube.com/watch?v=n8w1dNRiybo


  • 500 grams of chicken breast or thigh meat, cubed into 1" pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon ground bean sauce
  • 1 tablespoon chili oil
  • 1 teaspoon ground Sichuan pepper
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup chicken stock or water
  • 2 tablespoons cornstarch, mixed with 2 tablespoons water

1. Combine the chicken cubes with the salt and ground pepper in a bowl, mix well, and set aside for 10 minutes.
2. Cut cucumbers and bell peppers into small pieces, cut scallions into sections, set aside.
3. In a separate bowl , mix together the soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
4. Heat the cooking oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and cook for 3-4 minutes, until browned on all sides. Remove and set aside.
5. Add little oil and heat over medium-high heat, then add the garlic and ginger to the wok and cook for 1 minute, until fragrant.
6. Add the onions and cook for 2 minutes, until softened.
7. Add the green, red, and yellow bell peppers and cook for another 2 minutes, until slightly tender.
8. Return the chicken to the wok and add the chicken stock or water. Simmer for 5-6 minutes, until the chicken is cooked through and the vegetables are tender.
9. Add the cornstarch mixture and stir continuously for 1-2 minutes, until the sauce thickens.
10. Remove from heat and serve immediately with white rice or noodles.


  • Gongbao Chicken Dishes is a classic Sichuan dish known for its unique spicy and sweet flavor.
  • The amount of ground Sichuan pepper can be adjusted to taste, adding more for a spicier dish or less for a milder version.
  • This dish pairs well with white rice or noodles to balance the richness of the sauce.

Kung Pao chicken can be made with other types of meat, such as pork or beef. It can also be made with a variety of vegetalbes, including carrots, celery, and zucchini. If desired, you can add a dash of red food coloring to give the dish a more vibrant color.

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