Original Chicken Kung Pao


Original Chicken Kung Pao


Kung Pao Chicken is one of the most popular Chinese recipes. We all like the flavours and spice of the Kung Pao sauce prepared in the style of Sichuan province in China. Authentic kung pao chicken requires Sichuan peppers for "desensitizing flavor", but the kung pao served in chinese restaurants usually eases the spice with vegetables such as carrots, sweet peppers, water chestnuts, celery, zucchini and broccoli in the recipe.

Create an atmosphere of a quality Asian restaurant at home. This recipe is not as complicated as it appears at first glance. Just try it once and see for yourself. You can also try to replace peanuts for cashews or bamboo shoots.

Serves 2 Preparation time 15 minutes. Time to cook 5 minutes.


  • 1.5 boneless and skinless chicken breasts
  • 3 tablespoons roasted peanuts
  • 6-8 dried red chili peppers, cut in half and cleaned of seeds.
  • 3 tablespoons oil
  • 5 slices of peeled fresh ginger
  • 2 cloves garlic, sliced ​​diagonally
  • 1 stalk of leeks, cut into rings


  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1 tablespoon Chinese rice wine for cooking (Shaoxing)
  • 1 teaspoon oil


  • 1.5 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinese black vinegar
  • 2 tablespoons of water
  • 1 teaspoon cornstarch


  • Cut the chicken into cubes, rinse with water, pat dry with a paper towel and marinate with the ingredients listed above for 30 minutes.
  • Mix the ingredients for the sauce in a bowl and set it aside for now.
  • Heat up the wok with one tablespoon of oil and then stir fry the chicken until it is around 70% cooked. Set it aside.
  • Clean the wok and with the remaining 2 tablespoons oil heat it up to cooking temperature. Add the ginger and garlic slices and stir them before adding dried red chili peppers.
  • Stir and fry the dried red peppers until the aromatic and spicy fragrance shows, then add the chicken. While stirring, add the roasted peanuts. Add the sauce and stir constantly until the chicken is nicely coated with sauce. Add the spring onions, mix it in well with the chicken.
  • You can serve the finished kung pao immediately. Fits well with jasmine rice.


  • You can use rice vinegar, red wine vinegar or apple cider vinegar instead of Chinese black vinegar, according to your taste.
  • Each soy sauce tastes different and has a different sodium content, so please adjust the salinity so that, if the sauce is too salty, add a little sugar and water. If it is not salty enough, lightly season with salt to your taste.



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Jarmila Sajková



Jarmila Sajková