Kung Pao Chicken
An easy authentic version of the popular Chinese food restaurant dish, Kung Pao Chicken.
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
  • 1tablespoon Chinese black vinegar
  • 1tablespoon chicken stock/broth
  • 3teaspoons sugar(for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
  • 3teaspoons soy sauce(depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
  • 2teaspoons cornstarch
  • ½teaspoon sesame oil
Main Recipe
  1. Massage the chicken with the marinade in a small bowl for half a minute. Allow the chicken to marinate for at least 20 minutes.
  2. Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
  3. Add the chicken to the pan and turn the heat back on to medium high.
  4. Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
  5. Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
  6. Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
  7. Serve immediately.
Marinade Instructions
  1. Whisk the ingredients together until the cornstarch is dissolved.
Sauce Instructions
  1. Whisk the ingredients until the corn starch is dissolved.