Very Simple Kung Pao Chicken Recipe

Very Simple Kung Pao Chicken Recipe



  • Marinade:
    1 Chicken Thigh or Breast (350g-400g)
    1 Tbsp Soy Sauce
    1 Tbsp Egg
    1 tsp Corn Starch
  • Kung Pao Sauce:
    1 Tbsp Sesame Oil
    1 Tbsp Cooking Oil
    1 Tbsp Sichuan Peppercorn
    15 Dried Red Peppers
    1 tsp Ginger Paste
    3 cloves Minced Garlic
    1 Tbsp Soy Sauce
    1 Tbsp Brown Sugar
    1 Tbsp White Vinegar
    1 Tbsp White Wine
    2 Tbsp Spicy Peanuts
    2 Green Onions


Cut chicken into pieces, mix with soy sauce, egg liquid, and corn starch in a bowl and marinate for 10 minutes.

Pour sesame oil and cooking oil in a pan, add marinated chicken and saute until the chicken turns golden brown.

Set aside the chicken in the pot, add Sichuan Peppercorn and Dried Red Peppers to the pan, and fry with the remaining oil for 30 seconds.

Add Ginger Paste, minced garlic, soy sauce, brown sugar, white vinegar, rice wine, then stir-fry with chicken and pepper

Turn off the fire when the sauce becomes thickened and absorbed, and add peanuts.

Sprinkle green onions on top of the Kung Pao chicken, and you’re done, enjoy!

Leave a Comment