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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Kung Pao Chicken

Serves 4 Time Prep: ~10 minutes Marinating: ~30 minutes Cooking: ~10 minutes Difficulty 2/5 Ingredients 22 Steps 11

Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK.

Ingredients

Chicken/Marinade

  • 1 lb boneless, skinless chicken meat, cut into 1-inch cubes
  • 2 tbsp oyster sauce
  • 2 tbsp sherry or rice wine
  • 1 tsp cornstarch

Spices

  • 4 tbsp cooking oil
  • ½ cup shelled peanuts
  • 5–10 small dried red chile peppers
  • ¼ tsp crushed red pepper flakes
  • 1 tsp crushed garlic

Vegetables

  • 1 green bell pepper, cut into ½-inch dice
  • 1 red bell pepper, cut into ½-inch dice
  • 1 can (5 oz) sliced bamboo shoots (optional), drained
  • 3 stalks celery, chopped
  • 4 green onions, cut into ½-inch pieces, including green tops

Sauce

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 4 tbsp chicken broth
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 2 tsp Hoisin sauce

Steps

  1. Measure and prepare all ingredients.
  2. Mix chicken and marinade ingredients in bowl. Marinate ½ hour.
  3. Mix sauce ingredients in another bowl; stir out lumps. Set aside.
  4. Heat wok or large frying pan until water drops bead up and dance on surface.
  5. Add cooking oil. Wait a few seconds.
  6. Add remaining spice ingredients. Stir fry 30 seconds.
  7. Add chicken mixture. Stir fry about 4 min until chicken is cooked through.
  8. Add vegetables. Stir fry about 2–3 min.
  9. Stir sauce and add to wok. After it boils, cook about 1 min until thickened.
  10. Stir to coat ingredients with sauce.
  11. Pour onto large platter. Serve immediately.

Notes from the original

  • Serve with steamed or fried rice.

Source. Adapted from “Cookbook:Kung Pao Chicken” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.