【Kung Pao Chicken】

【Kung Pao Chicken】

by MaomaoMom

A spicy lover’s dream, this legendary Chinese dish is from Hunan province, known for its natural beauty and local people’s love of red hot chilli peppers.

宫保鸡丁2 【Kung Pao Chicken】
Prepare time: 15 minutes

Cook time: 10 minutes

Stand time: 24 hours

Level: Easy

Serves: 6 servings


1) 340g chicken breast, 1/3 tsp salt, 2 tsp corn starch, 1.5 tbsp water;

2) 1/3 cup (55g) roasted peanuts or cashew nuts;

3) 2 tbsp olive oil , 6-10 dry chili , 1-2 tsp peppercorn (Picture 1);

4) 1 green onion chopped, 5 cloves garlic peeled and sliced, 5-10g fresh ginger sliced (Picture 2);

5) 1 tsp sugar, 1 tbsp light soy sauce, 1tsp dark soy sauce, 2 tsp Yummy House soy sauce, 1 tsp vinegar, 1 tsp corn starch, 3 tbsp water, all ingredient in a small bowl and mix well (Picture 3)

6) 1 tsp sesame oil.


1: A day ahead, dice chiken breast into very small pieces and place in a continer. Add the rest ingredients of Ingredient 1), mix well (Picture 4), cover and store in the fridge overnight.

2: Non-stick frying pan on high heat, add in 2 tbsp olive oil, dry chili and peppercorns (Picture 5), sauté until light brown. Add in diced chicken breast sauté until turn to white colour, about 1-2 minutes.

宫保鸡丁1 【Kung Pao Chicken】
3: Add in all ingredients of Ingredient 4) sauté for 30 seconds (Picture 7), then add in sauce of Ingredient 5), stir well, add in peanuts or cashew nuts, stir well. Add in sesame oil, mix well. Remove from the heat and transfer to a serving plate.

宫保鸡丁2 【Kung Pao Chicken】

pf button big 【Kung Pao Chicken】

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18 Responses to 【Kung Pao Chicken】

  1. Leying says:

    I have to admit this is a very challenging dish, although it looks deceptively simple. After two attempts, I have yet to find the perfect balance of all flavors. Here are a few things I’ve learned:

    Dried chilies, either whole or cut and seeded, are extremely mild. Even 8 or 10 of them may not be spicy enough for this dish. Now I understand why restaurants add jalapeno peppers in addition to dried chilies to give Kung Pao dishes a kick.

    You have to use good Szechuan peppercorns. The real one not peppercorn powder. It makes a big difference.

    Peanuts lose their crunchiness real fast, once they are mixed with the remaining ingredients. They have to be added almost right before you eat.

    I’ve seen different ratios of soy sauce, salt, sugar and vinegar used in different recipes. There’s no best answer. It’s simply a matter of personal preferences. Trial and error is the only way to find your perfect recipes.

    Hopefully I will find mine soon…..

  2. 李宁 says:

    试过很多别的做法做鸡胸, 毛毛妈这款是最嫩滑最好吃的, 做过N次, 每次都特别满意

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