Project Description

Kung Pao Chicken


Kung Pao Chicken is a well-known Sichuan recipe all Chinese or Foreigners love. I choosed a original method without cucumber and carrot  in many versions. I tried it many times and it tasted better.

I think the key to cooking this dish is mixed sauce and marinated chicken. Marinating chicken before stir-frying make the chicken tender. The taste of the mixed sauce directly determines the deliciousness of the dish. We called the sauce Kung pao sauce which is suitable for some recipes that have the taste of  sweet and sour.


  • 3 tablespoon oil for stir-frying
  • 225 gram chicken breast, diced
  • One part scallion about 35 gram
  • One part ginger about 10 gram, sliced
  • Drined red peppercorns  about 10 gram, cut into sections
  • 3 big cloves garlic, sliced
  • Sichuan pepper about 4 gram
  • Toasted peeled peanuts about 35 gram

For marinating chicken diced

  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon oil

For sauce

  • 3 teaspoon sugar
  • 3 teaspoon vinegar
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon cooking wine
  • 1/2 teaspoon starch
  • 1/2 teaspoon salt
  • 8 teaspoon water
  • 1/2 teaspoon chopped ginger
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped scallion


  1. Mixed all the sauce ingredients well, set aside.
  2. Marinate  chicken diced with all marinating ingredients for 10 minutes.
  3. Add 3 tablespoon oil to a wok,  add chicken diced, stir-frying until cooked, transfer to a dish.
  4. Add peppercorns to the wok, stir-frying until brown, fish out.
  5. Add garlic sliced, ginger sliced , dried red pepper sections to the oil,  stir-frying for 20 seconds, add scallion sections, chicken,  and mixed sauce, stir-frying until the sauce is almost dried.
  6. Add peanuts, stir-frying, mixed well, turn off the fire.
  7. Serve immediately.