Main Course

Chicken Kung Pao Recipe

Chicken King Pow
Chicken King Pow

Chicken Kung Pao Recipe

Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour!
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Servings 6 Persons
Calories 500 kcal



  • 800 gm Boneless/skinless chicken breast (cut into 1 inch cubes)
  • 1 tbsp Dry sherry
  • 1 tbsp Light soy sauce
  • 2 tsp Baking soda
  • 1 tsp Corn flour


  • ½ cup Low-sodium chicken stock (or broth) water can be used
  • 5 tbsp Light soy sauce
  • 2 tbsp Chinese black vinegar (or substitute good-quality balsamic vinegar)
  • 2 tbsp Dry sherry
  • 2 tsp Dark soy sauce
  • 2 tsp Hoisin sauce
  • 2 tbsp Sugar
  • 1 tsp Corn flour


  • 4 tbsp Cooking oil divided
  • 1 tbsp Ginger
  • ½ qty Capsicum (seeded and diced)
  • 8 to 10 qty Dried chilies (cut into ½ inch pieces)
  • 1 tbsp Sichuan peppercorns, lightly toasted and ground
  • 4 qty Green onion (cut into 1 inch pieces)
  • ½ cup Roasted/unsalted peanuts
  • 2 tsp Sesame oil optional


  • Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes.
  • Whisk sauce ingredients together until sugar dissolves; set aside.
  • Heat a large skillet, pan or wok over high heat.
  • Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken.
  • Fry chicken for 3 to 4 minutes while occasionally stirring, until edges are browned.
  • Remove from heat and set aside.
  • Add remaining cooking oil into the same pan/wok.
  • Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
  • Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring. 
  • Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
  • Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
  • Serve immediately with steamed/cooked rice or fried rice.
Keyword chicken, Chicken Kung Pao Recipe, kung pao