The famous chinese kung pao chicken

A famous very tasty Chinese dishes.
Main Dish
4 servings
25 min
15 min
Very Easy







  • Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
  • While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
  • 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.
  • Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is about 80 percent cooked.
  • Remove from the wok. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using.
  • Stir-fry briefly until they turn dark red. Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan.
  • Stir in the peanuts and the green onion. Serve hot.

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The Famous Chinese Kung Pao Chicken, photo 1
The Famous Chinese Kung Pao Chicken, photo 2


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