Kung Pao Chicken

Hi Everyone! Today’s recipe is another Chinese Recipe. I have to admit this one is by far my favorite Chinese recipe, it’s always my first option when ordering take out, it’s so full of flavor, colors and textures, it just makes me so happy in the inside when I eat it.   If you are craving some good Chinese, please do give this one a try, you wont regret it!!!


  • 1 Onion in small chunks
  • 1 Green Bell Pepper in small chunks
  • 1 Red pepper in small chunks
  • ½ C Roasted Peanuts
  • 1 T Sugar
  • 1 ½ T Cornstarch
  • 1 T Minced Garlic
  • 1 T Minced Ginger
  • 10 Japanese Chillies
  • 2 T Soy Sauce
  • 1 ½ T Sherry
  • 2 T Water
  • 2 T Hoisin Sauce
  • ½ Tsp Sesame Oil
  • ¼ Tsp chili Oil
  • 2 ½ T Vegetable Oil  
  • salt and pepper to taste

To Marinate The chicken:
  • 1 lb Chicken breast cut in bite size pieces
  • 1 T Soy Sauce
  • 1 T Hoisin Sauce
  • ½ Tsp. Sesame Oil
  • ¼ Tsp. Chilli Oil
  • Salt and pepper to taste

To marinate the chicken:
Place the chicken in a large bowl and season it with salt and pepper to taste, make sure everything single piece is well seasoned then add in one tablespoon of soy sauce and one tablespoon of hoisin sauce, also add in  ½  a teaspoon of sesame oil and a 1/4 of a teaspoon of chili oil, toss together and let the chicken marinate in this for at least 15 minutes in the refrigerator.

To make the Sauce:
In a small bowl combine 2 tablespoons of soy sauce with 1 ½   the sherry and 2 tablespoons of water,  then add 1 tablespoon of sugar and also add 1 ½ Tablespoons of cornstarch, stir until the sugar and cornstarch are well dissolved.  Then add in ½  a teaspoon of sesame oil and a ¼  of a teaspoon of chili oil, stir all together, and then set this aside until you are ready to use it..

Make the Stir-fry:
In a wok, on high heat, heat up one tablespoon of vegetable oil and a teaspoon of sesame oil.  Once the oil is nice and hot, add in the chicken, spread the chicken into a single layer, and let it cook for one minute without stirring it,  after a minute or so, toss the chicken around, and continue to cook for another 2 more minutes. or until the chicken is no longer pink on the outside. Remove the chicken from the wok and set it aside. (The chicken won't be completely cooked yet.)

In the same wok, heat up ½  tablespoon of vegetable oil, and once the oil is hot, now add in the onion and stir fry it for one minute. After a minute or so, add in the bell peppers and stir fry them for 2 minutes, (If you want the vegetables to be softer, cook them for longer).  After 2 minutes then add in the peanuts, stir fry for 30 seconds, just so the peanuts will start to release some of the oil in them, push the vegetables to the sides of the wok, and right in the center add in the minced garlic and minced ginger,  stir for another 30 seconds, just until aromatic, add in the dry chiles stir together, and add in the chicken back into the wok.

Add in the soy sauce mixture and two tablespoons of hoisin sauce,  stir all together for two more minutes or until the chicken is well heated through and well cooked.

Taste the flavor add salt and pepper if needed,  if the sauce has thicken too much, feel free to thin it out with a bit of water or chicken broth.

Once the chicken is well cooked, the Kung Pao is done,  it’s ready to serve.