1 1 Kung Pao Chicken «

Kung Pao Chicken

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This is one of my favorite Chinese dishes, Gong Bao Ji Ding in Chinese. It is the Sichuan pepper that makes this dish special. If you cannot find Chinese black vinegar in your grocery store you can substitute it with balsamic vinegar. Traditionally Kung Pao Chicken is served with rice. Since we normally go on a low-carb diet I prefer to serve this with Pan-fried cabbage.


  • 400 g Boneless chicken thighs, cut into 2 cm cubes
  • 3 Scallions, thinly sliced, green and white separated
  • 2 Gralic cloves, finely chopped
  • 1 Tbsp Ginger, finely chopped
  • 3 Tbsp Peanut oil
  • 8-10 Dried red chilis
  • 50 mL Peanuts, coarsely chopped
  • 1 Tbsp Soy sauce
  • 1 Tbsp Rice vinegar
  • 1 Tbsp Dry Sherry
  • 3 Tbsp Chinese black vinegar
  • 1 Tbsp Soy sauce
  • 1 Tbsp Hoisin sauce
  • 1 Tbsp Sesame oil
  • 1 Tbsp Palm sugar
  • 1 Tbsp Corn starch (can be excluded)
  • 1 ½ Tsp Sichuan pepper, ground


  1. Combine all the ingredients for the marinade and add the chicken and marinate for at least 30 min
  2. Combine all ingredients for the sauce in a mixing bowl and stir until the sugar is dissolved
  3. Heat a large skillet on high heat
  4. Add the peanut oil and add the dried chilis
  5. Fry for about 30 seconds or until the chilis have just begun to turn dark
  6. Add the chicken and stir-fry for 3-4 min or until the inside temperature of the chicken is 70°C
  7. Add the scallion whites, garlic, and ginger and continue to fry for about 1 minute
  8. Add the sauce and stir until the chicken is evenly coated
  9. Add the peanuts and stir for 1-2 minutes
  10. Transfer to a serving plate and sprinkle the scallion greens on top

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