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I don't usually make Chinese food, but when I do, it's amazing. Kung Pao Chicken is one of the most popular Chinese dishes in the United States and around the world. I never get tired of this dish! As it turns out, it’s also exceptionally quick and easy to make at home. Chunks of chicken and vegetables are tossed to perfection in a spicy sauce. Don’t like chicken? Feel free to substitute in shrimp or beef or pork or even tofu. You can also easily add or substitute in whatever vegetables are in season from asparagus to zucchini, green beans, broccoli, or whatever you like. It originated in the Sichuan region of China and made its way around the world. The key to this recipe is definately the sauce. I’m big on using actual whole dried red chiles in this dish, because I feel that their flavor helps give it more of an authentic taste. You can also use red chili flakes or omit it all together if you don't like spicy food. But, c'mon, it's KUNG PAO CHICKEN!!! It's supposed to be spicy. My version of this popular dish will be the best you have ever had! Promise!


  • 1 1/2 boneless & skinless chicken breasts

  • 3 tablespoons roasted peanuts

  • 8-12 dried red chilies (deseeded and cut into halves)

  • 3 tablespoons cooking oil

  • 1 tblspn peeled and grated fresh ginger

  • 3 gloves garlic, finely minced

  • 1 small onion, cubed

  • 1/2 green bell pepper, cubed

  • sprinkle of salt

  • sprinkle of black pepper

  • sprinkle of red pepper

  • splash of soy sauce*

For the sauce:

  • 4 tablespoons soy sauce

  • 1 teaspoon sugar

  • 4 tablespoons water

  • 1 1/2 teaspoons corn starch


  1. Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and coat with cornstarch.

  2. Mix the sauce ingredients in a small bowl and set aside.

  3. Heat up a wok with 2 tablespoons cooking oil and stir-fry the chicken until they are cooked through. Remove into a plate and set aside.

  4. Add in 2 tablespoons of sesame oil.

  5. Add in the ginger and garlic and do a quick stir then add in the dried red chilies.

  6. Stir fry the dried red chilies until aromatic and they smell spicy, then return the chicken back to wok.

  7. Do a quick stir then add in the onion and bell pepper and continue to cook till vegetables are slightly wilted.

  8. Add in roasted peanuts and continue to stir a few times.

  9. Add in the sauce and spices and stir continuously until the chicken meat is nicely coated with the sauce evenly. (If necessary, add extra splash of soy sauce. I like mine saucy so I always add a little extra.) Remove from heat.

  10. Serve hot with steamed rice.

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

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