Kung Pao Chicken Recipe | Spicy Sichuan Chinese Stir-Fry with Peanuts

Kung Pao Chicken is a classic Sichuan dish with bold flavors from chilies, peanuts, and soy-based sauce. It’s spicy, savory, and slightly tangy, making it a favorite in Chinese restaurants worldwide.

Ingredients

• 500g boneless chicken, cubed

• 3 tbsp oil

• 8–10 dried red chilies

• ½ cup roasted peanuts

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 onion, cubed

• 2 garlic cloves, minced

• 1-inch ginger, grated

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 1 tsp cornstarch (mixed with 2 tbsp water)

• ½ tsp sugar

• Salt and pepper to taste

Recipe Instructions

1. Heat oil in a wok, fry dried chilies until slightly dark, then add ginger and garlic.

2. Toss in chicken cubes and stir-fry until golden brown.

3. Add onions, bell peppers, and stir-fry for 3–4 minutes.

4. Mix soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, and cornstarch slurry in a bowl.

5. Pour the sauce into the wok and stir until it coats the chicken evenly.

6. Add roasted peanuts, stir for 1 minute, and turn off the heat.

7. Serve hot with steamed rice or fried rice.

Serving Tip

For extra spice, add Sichuan peppercorns along with the dried chilies