Home » Kung Pao Chicken

Kung Pao Chicken

by Kelly
Kung Pao Chicken

I absolutely love Kung Pao Chicken due to its intense flavors from the sauce, and it is a simple stir fry that takes only 20 minutes, although sadly it is a little spicy for my kids. With its tantalizing blend of flavors, Kung Pao Chicken is a beloved classic in both traditional Chinese cuisine and international takeout menus. This dish combines tender chicken and fiery dried chilies enveloped in an amazingly complex and flavorful sauce that will have you addicted in no time!

Originating in Sichuan province, Kung Pao Chicken was invented by a Sichuan General Ding Baozhen who loved spicy chicken, and the name Kung Pao (宫保) came from his honorary title! Kung Pao Chicken has since traveled far beyond its roots, with its popularity extending to bustling restaurants in Beijing and cozy eateries around the world. Each region adds its unique twist, resulting in delightful variations of this timeless recipe.

Unlike the original Sichuan version, I don’t use Sichuan peppercorns for this recipe, in favor of a more spicy and savory taste without the numbing. You can also add peanuts for an added crunch and nuttiness, but I prefer to leave it out instead. Nonetheless, this Kung Pao Chicken still offers a symphony of flavors:

  • Sweet: Sugar and sweet soy sauce rounds out the flavors, enhancing the overall experience.
  • Salty: Oyster sauce, light soy sauce and fish sauce contribute depth and umami.
  • Spicy: Dried/fresh chilies, ginger and chili sauce provide a kick to awaken the senses.

A well-prepared plate of Kung Pao Chicken is a feast for the eyes. Vibrant red chilies, glossy sauce, and golden chicken beckon diners. Garnish with fresh scallions or cilantro for an extra touch of elegance. Serve it with steamed jasmine rice to soak up the sauce, ensuring that nothing goes to waste! So let’s get to it!

Watch How To Make It

Kung Pao Chicken

Kung Pao Chicken combines tender chicken and fiery dried chilies in a complex and flavorful sauce that will have you addicted in no time!
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: dinner, easy recipe, quick, spicy
Servings: 2


  • 250 g boneless chicken leg skinless
  • 1/2 onion
  • 2 slices ginger
  • 2 spring onions
  • 5 dried chili
  • 1 chili
  • 1/2 cup water
  • Some sesame oil


  • 3 tsp sugar
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 tbsp chili sauce
  • 1/2 tbsp sweet soy sauce

Cornstarch slurry

  • 1 tbsp cornstarch/cornflour
  • 2 tbsp water


  • Prepare the ingredients by chopping the chicken into bite sizes; slicing the onion, ginger, spring onion and chili; and soaking the dried chili in water. Then make the sauce and cornstarch slurry.
  • Heat up oil and stir fry the chicken until golden brown, then set it aside.
  • In the same pan, add the sliced ingredients and stir fry them a little. Add back the chicken, followed by water, sauce, cornstarch slurry. and a dash of sesame oil.
  • Time to eat!

You may also like

Leave a Comment

Recipe Rating