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kung pao

Kung Pao Chicken

5 from 2 votes
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Course: Main Course
Cuisine: Chinese Cuisine
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Author: Khin



  • 400 g Boneless Chicken thigh/breast
  • 1 cup Bell Pepper ( cut small pieces )
  • 2-3 Spring Onion ( cut thin slices )
  • 3 tbsp Roasted Peanuts
  • 1 tbsp Garlic (finely chopped)
  • 1 tsp Ginger (finely chopped)
  • 2-3 tbsp Dried Chillies (cut small pieces)
  • 1 tsp Sichuan Peppercorns ( finely crushed /ground )
  • ½ tsp Chinese Five Spices
  • ½ cup Chicken Stock
  • 2-3 tbsp Oil

Marinate for Chicken

  • 1 tsp Light soy sauce
  • 1 tsp Rice Vinegar 
  • 1 tsp Baking Powder/Soda 
  • 1 tsp Corn/Potato Starch(Flour)

Stir Fry Sauce

  • 2 tbsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 1 tbsp Rice vinegar
  • tbsp Brown sugar
  • 2 tsp Corn/Potato Flour(Starch)


  • Cut chicken into small cubes. Mix the chicken pieces with soy sauce, vinegar, baking soda and corn starch. Set aside and marinate for 10-15 mins.
  • Prepare the stir fry sauce by mixing all the ingredients in a small bowl. Set aside.
  • Heat the pan into medium high heat. Drizzle ½ Tbsp oil, add the marinated chicken pieces and stir fry for 1-2 mins till the chicken change into nice color. Remove from pan  and set aside.
  • Drizzle ½ tablespoon oil and add the chopped garlic and stir fry for few seconds, then add the ginger and follow by the the dry chillies and stir for few seconds.
  • Add crushed sichuan peppercorns and chinese five spices and stir for few seconds.
  • Pour the kung pao sauce mix and chicken stock and stir well for few seconds.
  • Then add the pepper slices and stir well for few seconds and follow by the chicken pieces and continue stir fry for 1-2 min with medium high heat.
  • Add the spring onions and roasted peanuts, mix well to combine all ingredients and sauce together.
  • Delicious Kung Pao Chicken is ready! Serve immediately!
  • Perfect with hot streamed rice or simple stir fry noodle.


  • Sichuan(Szechuan) Peppercorn is the key spice in this cuisine, it has fragrant and buzzy numbing sensation.
  • You can find in Chinese/Asian Groceries or Supermarket Asian spice counters.
  • Suggest to use finely crushed or ground peppercorn to get more fragrant. 
  • Nearest substitute for Sichuan peppercorn is black pepper. 
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