Skip to main content

Kung Pao Chicken

Kung Pao Chicken is a popular Szechuan cuisine. This is a must dish to order for my family, whenever we dine at a Sichuan restaurant. Of course, the vital ingredients are the Sichuan peppercorns. A small amount of the Sichuan peppercorns will go a long way. They have a slight lemony taste and also use to numb or tone down the spiciness of chilies.

Updated: December 3rd 2013 Kung Pao Noodles With Chicken {related recipe}

Kung Pao Chicken


2 Chicken Breasts, skinless and cut into cubes
3 Tbsp Peanut Oil
50g Cashew Nuts, roasted
4 stalks of Scallions, cut into 1 inch segments
3 cloves of Garlic, roughly chopped
1/2 inches of Ginger, thinly sliced
1/2 tsp of Sichuan Peppercorns
15 Dried Chilies, cut into 3/4 inch segments

1 Tbsp Chinese Rice Wine
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
1 Egg White
2 tsp Cornflour

2 Tbsp Chinese Black Vinegar
1 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 tsp Sesame Oil
2 tsp Sugar
1 tsp Cornflour
100 ml Water


Marinate the chicken cubes for about 1 hour.

Mix together all the sauce ingredients until well combined.

Heat 2 Tbsp of oil in the wok, sauté the marinated chicken for about 3 to 5 minutes. Dish out and set aside.

Then toss in the Sichuan peppercorns and dried chilies and sauté and set it aside.

With the remaining oil, sauté the ginger and garlic until fragrant.

Then add the chicken, Sichuan peppercorns, dried chilies and the prepared sauce. Bring it to a boil and add the scallions and roasted cashew nuts. Give it a quick stir and serve immediately!


  1. Wow! This is look like a Thai food also but totally different. Look really YUMMY...must try..;)

  2. I realized that I've had the Thai Chicken with Cashew Nut dish before in Bangkok (: It taste different, but it looks similar:)

  3. Sorry for this late question. I just found your site & love it. I live part-time in Washington State and partly in the Virgin Islands. When in the latter, we have to try to satisfy our cravings by cooking on our own.
    Kung Pao is pretty common in the States even at non-Sichuan restaurants, but we've found only a few who do it well. Your recipe sounds delicious.
    I'm going to have to find conversions for the metric measures. You've listed cornflour. Is that the same as corn starch in the US?

  4. @johta: I'm glad that you love it! Yes, Corn Starch is the same as Corn Flour. The column on the right hand side of the page, has a conversion table, so I guess you can check it out there :) Thanks for visiting and the comment!

  5. Love your blog.
    Tried this out and it was delicious!
    from South Africa

  6. This look delicious! I can't wait to make it. For the sesame oil, do you use toasted or regular (clear)?
    Thank you!

  7. @Chris: It would be toasted/roasted sesame oil.

  8. just finished it. really was one the best kung-pao recipes we've ever made,if not the best. thanks from new zealand


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W