Sunday, 7 August 2016

Kung Pao Chicken !

Kung Pao Chicken also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken,peanutsvegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-westernChina and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. (Source :Wiki)
The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil. Then the chicken is stir-fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
Kung Pao chicken starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep-fried until golden brown before the other ingredients are added. But as I had  pre roasted jumbo peanuts I didn't fry them in oil, but added it to the chicken later. 
The most important component of the dish is handfuls of Sichuan peppercorns which I didn't have. So I have just used normal red chillis.


For the marinade:

  • 300 gms boneless chicken
  • salt
  • 1/2 tsp White pepper
  • 1 tsp Dark Soy sauce
  • 1 tsp Light soy sauce
  • 2 tsp Corn flour
  • 1 tsp Vinegar 


  • 2 - 3 tbsp oil
  • 7 to 8 dry red chillis
  • 1/2 tbsp chopped garlic
  • 1/2 tbsp chopped ginger
  • 1 tbsp chopped celery
  • 3- 4 Spring onions
  • 1/2 white onion (cubed)
  • 1 cup mixed colored peppers(cubed)
  • salt as needed
  • 1/2 tbsp sugar
  • 1 tsp Dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp corn flour + 1/4 cup water 
  • 1/3 to 1/2 cup peanuts or cashewnuts

  • Marinate the chicken pieces with the ingredients mentioned and allow it to sit for 10 - 15 minutes.
  • Then add oil in a wok and fry the chiken for 4 to 5 minutes in high heat until it turns opaque and gets almost cooked. 
  • Remove the chicken and keep it aside. 
  • Add some more oil in the wok, throw in the dry red chillis and the sichaun peppers (if you have) and flash fry them until the oil is fragnant, then add tthe ginger, garlic and celery and fry them all.
  • Add the onions and spring onion (white part) and colored peppers and fry them for 2 minutes in high heat.
  • Sprinkle salt and pepper , the sauces and keep sauting them.
  • Add the fried chicken pieces to it, some sugar and fry for a minute or two.
  • Pour in the corn flour slurry and toss well.

  • Throw in the roasted peanuts and keep tossing until the corn flour slurry thickens and coats the chicken well making it glossy.
  • Add the spring onion green part, toss  and turn off stove.


  • You can add cashewnuts in place of peanuts. And if they are unroasted then roast them well in the hot oil after adding the chillis, and then remove them and add them back atlast so that they remain crunchy.
  • Increase the number of chillis if you like it more spicy.
  • Make sure your chicken is cooked well. 
  • The color of the dish depends on the quantity and quality of the dark soy sauce used.
  • Serve with hot steamed rice.

With Love,


  1. Kung pao chicken is my favorite dish.The thing which appeals me in kung pao chicken is the strong taste and aroma of peanuts which combine with chicken to give divine taste.

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