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Lunch Meals Cooking Time : 40 Recipe Servings : 4 Recipe Dificult : easy 0.00

Chinese Kung Pao Chicken Recipe | Authentic Spicy Chicken Stir-Fry

Kung Pao Chicken is a classic Chinese stir-fry made with tender chicken, crunchy peanuts, dried red chilies, and colorful vegetables tossed in a rich, savory sauce. Originating from China's Sichuan cuisine, this iconic dish is famous for its perfect balance of spicy, sweet, tangy, and umami flavors.

Chinese Kung Pao Chicken is a favorite in restaurants worldwide and is easy to prepare at home with fresh ingredients and simple seasonings. Served over steamed rice or noodles, this flavorful meal delivers a delicious combination of textures and bold Asian-inspired flavors.

Cooking Method

In a bowl, combine the chicken with soy sauce, cornstarch, and vegetable oil. Marinate for 15 minutes.
In another bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, cornstarch, and water to prepare the sauce.
Heat vegetable oil in a large wok or skillet over high heat.
Stir-fry the chicken for 5–6 minutes until lightly browned and fully cooked. Remove and set aside.
In the same pan, sauté the garlic, ginger, dried chilies, and Sichuan peppercorns for about 30 seconds until fragrant.
Add the diced bell pepper and cook for 2–3 minutes.
Return the chicken to the pan.
Pour in the prepared sauce and stir continuously until it thickens.
Add the roasted peanuts and sliced spring onions.
Toss everything together for 1–2 minutes until evenly coated.
Serve hot with steamed rice or noodles.

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For the Chicken : 500g boneless chicken breast or thighs, cut into bite-sized cubes , 1 tablespoon soy sauce , 1 tablespoon cornstarch , 1 tablespoon vegetable oil

For the Sauce : 3 tablespoons soy sauce , 2 tablespoons rice vinegar

1 tablespoon hoisin sauce , 1 tablespoon brown sugar , 1 teaspoon sesame oil

2 teaspoons cornstarch , ¼ cup water

For the Stir-Fry : 2 tablespoons vegetable oil , 4 cloves garlic, minced , 1 tablespoon fresh ginger, minced

6–8 dried red chilies , 1 bell pepper, diced , 3 spring onions, sliced

½ cup roasted peanuts , 1 teaspoon Sichuan peppercorns (optional)

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