Kung Pao Chicken, a delicious and flavorful dish

Certainly! Here’s a classic Chinese recipe for Kung Pao Chicken, a delicious and flavorful dish with tender chicken, crunchy peanuts, and a savory sauce.


For the Marinade:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine or dry sherry
  • 1 teaspoon cornstarch

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 2-3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2-3 dried red chili peppers, chopped (adjust to your spice preference)
  • 1/2 cup unsalted peanuts
  • 1 bell pepper, diced (red or green for color)
  • 1/2 cup diced scallions (green onions)
  • Sliced carrots or other vegetables (optional)
  • Cooked white rice, for serving


  1. Marinate the Chicken:
    • In a bowl, combine the chicken pieces with the soy sauce, Chinese cooking wine (or sherry), and cornstarch. Let it marinate for at least 15-30 minutes.
  2. Prepare the Sauce:
    • In a separate bowl, whisk together the soy sauce, Chinese black vinegar (or balsamic vinegar), hoisin sauce, sugar, and sesame oil. Set aside.
  3. Stir-Fry:
    • Heat a wok or a large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the pan.
    • Add the marinated chicken pieces and stir-fry until they turn golden brown and are cooked through. Remove the cooked chicken from the pan and set it aside.
  4. Cook Peanuts and Aromatics:
    • In the same pan, add the remaining 1 tablespoon of vegetable oil.
    • Add the minced garlic, ginger, and dried red chili peppers. Stir-fry for about 30 seconds or until fragrant.
    • Add the peanuts and continue to stir-fry for another minute or until they start to turn golden.
  5. Combine Ingredients:
    • Add the diced bell pepper and any optional vegetables you’d like to include. Stir-fry for a few more minutes until they begin to soften.
  6. Return Chicken and Add Sauce:
    • Return the cooked chicken to the pan with the vegetables.
    • Pour the sauce over the chicken and vegetables. Stir everything together and let it cook for an additional 1-2 minutes until the sauce thickens and coats the ingredients.
  7. Garnish and Serve:
    • Add the diced scallions and give the dish a final toss.
    • Serve hot over cooked white rice.

Enjoy your homemade Kung Pao Chicken, a flavorful and spicy Chinese classic! Adjust the level of heat by adding more or fewer chili peppers to suit your dynasty ii chinese restaurant taste.