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Kung Pao Chicken

Kung Pao Chicken - best-ever kung pao chicken, easy recipe that tastes much BETTER than takeout

Kung Pao Chicken Recipe

Kung Pao Chicken – best-ever kung pao chicken, easy recipe that tastes much BETTER than takeout
Serves 2 | Prep Time: | Cook Time: | Total Time:


1 1/2 boneless & skinless chicken breasts
3 tablespoons roasted peanuts
6-8 dried red chilies, seeded and cut into halves
3 tablespoons oil
5 slices peeled fresh ginger
2 cloves garlic, sliced diagonally
1 stalk scallion, cut into rings


1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon Chinese Shaoxing rice wine, optional
1 teaspoon oil


1 1/2 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon Chinese black vinegar
2 tablespoons water
1 teaspoon cornstarch

Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.

Mix the sauce ingredients in a small bowl and set aside.

Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it’s fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.

Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.

Cook’s Notes:

You can use the same recipe and substitute chicken with shrimp, scallop, or vegetables for a vegetarian dish.

As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.

Kung Pao Chicken - best-ever Chinese Kung Pao Chicken, spicy, savory and so good with rice. Easy recipe and BETTER than takeout! |

Kung Pao Chicken

Kung Pao Chicken – best-ever Chinese Kung Pao Chicken, spicy, savory and so good with rice. Easy recipe and BETTER than takeout!

This Kung Pao Chicken recipe was originally posted on Nov 18, 2007. Updated with new photos.

Kung Pao Chicken - best-ever Chinese Kung Pao Chicken, spicy, savory and so good with rice. Easy recipe and BETTER than takeout! |

Today, I am sharing with you a popular Chinese recipe that is well-loved by many in the United States and all over the world— Kung Pao Chicken.

Kung Pao Chicken - best-ever Chinese Kung Pao Chicken, spicy, savory and so good with rice. Easy recipe and BETTER than takeout! |

Kung Pao is a cooking technique originated from the Sichuan province of China; the authentic Sichuan Kung Pao Chicken or “Gong Bao Ji Ding” calls for Sichuan peppercorn for the numbing flavor, however, the version popular outside of Sichuan has since been adapted to many regional variations. The Kung Pao chicken we get in 90% of Chinese restaurants in the United States is the Americanized version with vegetables such as carrots, water chestnuts, celery, zucchini, or broccoli in the dish.

Kung Pao Chicken - best-ever Chinese Kung Pao Chicken, spicy, savory and so good with rice. Easy recipe and BETTER than takeout! |

I tried to keep my Kung Pao Chicken recipe as authentic as possible, but feel free to tone down the quantity of dried chilies as you wish. I wanted to share the secret ingredient of Kung Pao chicken, which is vinegar in the sauce. It gives that subtle yet characteristic touch to complete the Kung Pao flavor. Enjoy!

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206 COMMENTS... read them below or add one

  1. Lydia

    Kung Pao Chicken is my absolutely favorite dish, and it’s the one that prompted me to learn a bit about Asian cooking and condiments. I will definitely try your recipe!

  2. Tracy Tan

    i love this dish. i believe it is also popular with westerners :) i met an Irish guy over the weekend and he asked for kung pao ji ding!

  3. "Joe" who is constantly craving

    that i didnt know..famous among the westerners..i thought they all only eat sweet and sour pork and honey chicken..

  4. Anonymous

    I agree!!
    i can never find the perfect Gung Bao Chicken in Australia. It’s either filled with ‘funky’ veges or it’s just too gooey like what u said above. I miss Malaysian’s Gung Bao Chicken/ Cuttlefish, goes so well with a nice bowl of steamed rice.


  5. veron

    I always wondered if Kung Pao chicken really was a chinese dish and not just a chinese dish invented stateside. Now your version holds a lot of appeal to me …it looks so yummy!

  6. Rina

    This seems to be perfect. I love the pictures. Thanx for yet another simple chicken recipe. Sure to try. Are you sendign this to Sunitha as an entry for Think spice ginger?


    you’re absolutely right… I’m sure the Chinese Take-outs (there’s seriously one in every single corner in the city) have managed to butcher this dish – so, I can’t wait to try your version!

  8. holybasil

    I’m so glad you posted this recipe – it’s a great dish that’s been butchered by so many take-out joints. Your recipe sound delicious!

  9. MeiyeN

    this’s my favourite dish! we usually order this in esquire kitchen but over here, it’s called “koong pou kai ting” lol..

  10. Terri @ A Daily Obsession

    u’re right! i’ve only ever eaten msian goongbao chicken n it was a big surprise to eat it in Chengdu, Sichuan & find tt it is completely different! now i never order it in’s the same thing with mapo tofu. our version is so WRONG, so tasteless w/o the sichuan peppercorn n douban paste. it’s like eating hotdogs with oyster sauce, totally unauthentic.

  11. Rasa Malaysia

    K&S – you have never tried them…do try it, I bet you will like it. :)

    Lydia – yes, this is a very friendly dish so anyone can easily fall in love with the dish and be intrigued by the cooking method behind it. Good to hear that you are going to try my recipe!

    Andaliman – hehe, I like it too.

    Nags – well, I wonder how’s the one served at the restaurants in your place…;)

    Tracy – yep…many people like Kung Pao.

    Joe – well, other than sweet and sour, orange chicken, etc. Kung Pao is also one of the favorites at Chinese restaurants.

    Sherri – yeah, dried Holland chiles or cayenne should be fine.

    Claude – I bet you would love this recipe…can’t wait to see your version. :)

    Piggy – I actually like the Kung Pao in Malaysia, it’s not bad. But the US ones, bleh. :P

    Pegs – Funky veggie, correct… all kinds of veggies imaginable are in Kung Pao…tell me about it. LOL.

    Veron – yep, it’s a real Chinese dish that has been slaughtered to an unrecognizable state! :P

    Rina – thanks for telling me about the event, I just entered. :)

    Joey – you are ever so sweet. Thanks. Your pictures are real masterpiece!

    Meeta – OK, go ahead, dig in with two spoons please. ;)

    Nicholas – yeah, I love it spicy too, if not too spicy, there is no kick.

    WMW – Me too!

  12. Rasa Malaysia

    Marichelle – I can’t agree more with you. I “despise” those takeout places…they are the ones that give Chinese food very bad names in the US. They should really cook responsibly. ;)

    Holy Basil – yep, again, I can’t agree more. They slaughtered the dish. Period.

    Kevin – black vinegar is a keeper in your pantry…will have to share dumplings recipe that calls for black vinegar. YUM!

    Meiyen – correct, you pronounced it in Cantonese…:)

    Jen Yu – LOL, I wonder where are my water chesnuts, carrots, and celery? :P

    Alex – some Chinese restaurants do a good job with this…despite being a little Americanized. ;)

    Rina – thanks again for the Sunitas blog. :)

    Outdoors2 – Thank you. You are too nice. :)

    Terri – actually the Kung Pao in Malaysia is not bad, I have no complaints really…but the American takeout versions…don’t even get me started. :P

    Tiga – some versions we get here (even in California) are too sweet and taste really bad…gross!

  13. aria

    ohman rasa, i can just TELL thats how its done! looks beautiful and i’m so jealous i do not have a plate in front of me now!!

  14. sean

    Used to order this from the local chinese restaurant food in NY. now i’m back in Malaysia,I can cook it at home. thanks.

  15. khaki

    i like the way you only use a small amount of black vinegar.. i have cooked this dish many times and all of the recipes i followed used way too much .. it overpowered the dish.. i ended up using only a few drops also

  16. Anonymous

    can the corn starch in your various recipes be substituted with plain flour? i don’t want to have to buy a big tin when i don’t use much

  17. Jan

    Thank you for this recipe – I made it tonight – it was delish!
    I have of course put a link to your site on my blog!
    Thanks again.

  18. Anonymous


    Try Dainty Sichuan Food in Melbourne’s chinatown for an authentic australian gang bao experience.


  19. Savannah

    I always buy kung pao chicken when i go to chinese restaurant wince its the most spicy dish. Now thanks to your kung pao chicken recipe, i can make this myself.

  20. Tuthay

    I will never forget the time I tasted the kung pao chicken pasty from that’s what lead me to discovering the Kung Pao chicken, he real one.This is really great!

  21. Quinn

    Thanks for sharing the wonderful recipe. I’ve made it with success many times here:

    I’ve also followed your cashew chicken recipe style of marinating the chicken with baking sods first before proceeding with marinating with sauces.

    It turned out perfectly, very tender diced chicken. Just exactly like the one I had in Esquire Kitchen ages back.

    Thank you for the wonderful recipe!

  22. epicurious

    I used to eat Kung Pao chicken in a little hole in the wall in Santa Barbara California. Its always has been my favorite chinese dish (along with asian greens). I moved to Australia ten years ago and could never find a replacement. I always asked every restaurant if they could make a version of it for me and it was never even close. It was such a disappointment that I stopped eating Chinese food altogether.
    I was so excited to see this recipe and use it. I followed the recipe exactly except for the sugar part where I used brown and slightly less. Its a stunning dish.And such a gift!
    It was rather spicey….I love that though…..but in thinking of making it for guests….I thought maybe more scallions and maybe water chestnuts?
    5 out 5 on the yummy score.

  23. MOwoman

    I have been chasing the taste I had when I first ate Kung Pao in an authentic (??) fine Chinese restaurant in Chicago decades ago. (I think the name was Abacus; not sure it still exists.) I loved the numbing hot taste that brought tears to my eyes (of joy). In reading the prelude to your recipe you mention Sichuan peppercorns as an ingredient, but your recipe only calls for chili peppers. Now, after reading up on the former in Wikipedia, I’m thinking that my first luscious dish contained BOTH Sichuan and chili peppers and the Sichuan are the secret ingredient that sets stage for the latter. Otherwise, your ingredients seem to match exactly what I think of as authentic (ONLY water chestnuts and scallions; NEVER carrots, green peppers, BROCCOLI, ugh). So, I’m wondering why you didn’t include Sichuan peppers in your recipe???

    • Alan

      FYI, authentic Chinese food rarely contains water chestnut. I have never had water chestnut until I came to the U.S.

  24. Angela

    I just tried this recipe. I did not have any black vinegar around so I used half a lemon instead. It still taste absolutely wonderful. I only wished mine looked as dark at the photo. Maybe the black vinegar. :( And finally, I will have to double the recipe next time since I would love to take some for work the next day. Thanks a whole lot. I loved it.

  25. yumamum

    This recipe looks delicious, but I do not have cornstarch right now. I wonder if I can use arrowroot powder or sticky rice flour instead for the thickening?

  26. Hi! I made this recipe and it was really good! I will definitely be making it again. I wrote about it on my website. Thanks for the great recipe!

  27. Jasmine

    i made this tonight. It was delicious! I added fried tofu into the dish.

    i’ll put a lot less chili next time, because it was crazy hot!!!! maybe it was the chili i used….but definitely try little by little if you are unsure!

  28. buttoncat

    I’ve grown three large kung pao pepper plants, and they each have about 20-30 peppers on them, still green. This looks like the best Kung Pao recipe on the web. I’d like to reproduce the Kung Pao taste I love in San Francisco restaurants. Yum! I can hardly wait for my peppers to ripen. (P.S. Can I use green Kung Pao peppers if I can’t wait?)

    • Andi

      Yes you can. In fact these peppers have a richer more potent flavor when they are green. I love them fresh. They make an excellent addition to salsa. I also eat them raw with my hamburgers and they are a beatifull addition to soups. This is a wonderful little pepper packed with alot of good flavor. Warning- they do have a good kick when they are fresh. One of my Favorites.

  29. Thank you for this recipe. I have bookmarked it and will make it soon. We had great success growing kung pao peppers and have dried a great number of them. This is the first recipe on line that actually called for the use of the peppers. Thank you!

  30. EJ

    Thanks for putting up this recipe – just finished eating it for dinner and it was DELICIOUS. Will definitely be making again!

  31. Juhanah of Brunei

    Yes i love all your recipes,and i would like u to recomend me what type of soy sauce that you use to cook in your recipes.

  32. Tes from Kailua, HI

    Tried your recipe and it was definitely a champ dish! My husband and brother loved it. I added lemon juice to the marinate sauce. It’s really delicious. My husband says Fantastic and said he never imagined his wife making this- he gave me 5*. My brother in law said Yummy!
    Thank you.

  33. June Hendley

    I love many of your recipes. I just made Kung Pao Chicken tonight and it turned out fantastic. I added a green and red pepper for color. The cornstarch to liquid ratio is spot on. I’ve tried numerous times and thanks to you this is a keeper!

    • Hi June – thanks and I am glad you love my kung pao chicken recipe. Green and red pepper are great ideas!!! Yes, I don’t like it to be too sticky so I am glad you love it. :)

  34. I’ve never tried Kung-Pao chicken because I don’t like peanuts. I don’t it won’t be authentic if I remove the peanuts, but I really want to try out this dish. Thanks for posting the recipe!

  35. far

    Hello! Tried your recipe today, my first Chinese stir fry! Thanks for the recipe! It’s nice! But I added more chili for a stronger kick :)

  36. Marc

    In your recipe for Kung Pao Chicken, you mention using dark soy. Are you referring to black soy? I have a bottle of Better Boy Black Soy. Please advise.


  37. Torrie

    OMG, this dish was AMAZING. I followed your directions exactly, except I made Kung Pao Shrimp (I don’t eat meat, only seafood). This was SUPER delicious. It had a very authentic taste. In fact, it taste very identical to the Kung Pao shrimp I’ve had at one of my favorite restaurants. I will definitely make this again. In fact, tonight, I’m making Kung Pao Tofu following this same recipe. The only thing I will alter, it was a little too salty for my taste, so I will add a little more sugar and water (as your tips recommended) The Pearl River Light and Dark soy sauce I have is VERY high in sodium. Is there a certain brand of soy sauce you would recommend? Also, if you could add more recipes for Tofu (or even Tempeh)for us vegetarians, that would be AWESOME. I would pay for your recipes. Thanks sooooooooo much for your wonderful recipes. You are AMAZING!!! I have a Malaysian friend and a Taiwanese friend who always cook and post pictures. Now, I can do the same, and my dishes will be equally yummy. I can’t wait to host an Asian themed dinner party. Also, fyi, my fiance and I LOOOOOVE Asian food. It’s our favorite. (We’re black LOL) Now we can save money and do it ourselves. All the ingredients we’ll need to purchase are actually an investment, as they will last through MANY dishes. Thank you ;-)

    • Torrie

      Also FYI, I’m in Maryland (United States) I wanted to make sure whatever soy sauce you recommend, is something I’ll be able to locate. I couldn’t find anything that said, “Black Vinegar” so the guy at the Asian Market told me to use Worcheshire Sauce, because he said in Chinese it meant “Black Vinegar”. Is that true? The dish still tasted very good, but I’m just wondering would it have been better with actual black vinegar.

      • You can use Kikkoman soy sauce, they are available at regular supermarkets. Worcheshire sauce is a good substitute if you can’t find black/dark Chinese vinegar.

        • Simon

          I’m jumping into the discussion maybe a lil late, but I have cooked this dish several times before. What I found to make a good substitute is a good Balsamic vinegar, it has a quite close taste to the chinese black vinegar.

    • Hi Torrie – thank you and I am happy that you love my recipe. Yes, each brand of soy sauce has different sodium level so adjust it accordingly. I have a Chinese cookbook coming out in Fall 2011, so you can “pay” for my recipes. ;)

  38. Jun Low

    I just made this tonight for the family and I think it’s their current favourite. Definately on par with your mongolian beef and ginger and scallion fish. The gf had thirds of the chicken and the mother in law was madly scooping the gravy :D

    Only thing I added was a pinch of grinded sichuan pepper and salt. I saw Kylie Kwong (this aussie celebrity chef) on tv once doing that to a similar dish and i thought i’d try. Thanks so much again!

    • Yes, you can add ground sichuan pepper. On my cookbook, out Fall 2011, the recipe will be revised and improved. Stay tuned, and it will taste closer to the taste in Sichuan.

  39. Finally an easy to follow recipe! My Son love it and finally we can make it for him at home. I did a good size of sauce and put it away for future use. Great with beef and tofu also!
    Will try your other recipe also. Thanks.


  40. Ginger

    I am making this recipe for dinner on Tuesday . I read through the Cashew Chicken recipe and saw the comment on the baking soda. Do you use the baking soda with all of your chicken and meats or just select dishes? After reading the other recipe I was going to add the baking soda to the marinate with the Kung Pao but since this is the first time making it, I wasn’t sure if it would adversely affect the recipe.

    We have a wonderful Asian market where I live so it was easy to find all of the ingredients you listed. I am definitely purchasing your cookbook when it comes out!!! Reading your site has given me a renewed desire to cook again!!! Thanks for answering my email so promptly!!!

    • Ginger – for the baking soda tendering tips, you can use it on Kung Pao Chicken, if you use chicken breast. I don’t use the technique every time, but when I want to impress my guests or have extra time to invest in the recipe. Good luck and thanks for your sweet note.

  41. farangito

    i made this dish yesterday and it’s simply fantastic, thanks a lot for sharing! (just like many others – i just love this website of yours!!)

    could you please just specify what does “5 slices” of ginger mean, how much is that in other words? thanks! :)

  42. Raina

    I made this last night (my first Chinese dish) and it turned out splendidly! I used only 4 peppers and it was hot enough: I cannot imagine using 12! Yikes!

    Love this website!

  43. Andreabbk

    Hey, Just made your cashew chicken – YUM, YUM! Looking forward to trying this Kung Pao recipe next time. Question though: your recipe calls for Shaoxing wine – is this the same thing as rice wine? If not, where would I find this? Thank you!

  44. Martin H.

    Dear Bee, thanks a lot for this wonderful recipe! It was surprisingly simple, most of the ingredients being things you normally have in your inventory. It tasted just like the Kung Pao chicken I enjoyed when I was abroad, and nothing like the stuff you get at restaurants here (northeren Europe).

    Love your website, which has only mouthwatering recipes and pictures.

    @Andreabbk I didn’t bother to get the Shaoxing wine, but used Noily Prat instead (a dry vermouth). The dish turned out beautiful and I couldn’t taste any adverse effects of it. For dark vinegar, I used the canadian Minus 8 vinegar. That might help?

  45. Nicole

    incredible! i tried the cashew chicken last night and this tonight, i havent had kung pao chicken like this for a long time!
    HOT HOT HOT! but boy its good!
    next time i will need to tone down the chillies, husband cannot handle it… husband adores the cashew chicken!
    best recipe on the web and so simple to make.

  46. Lena Ong

    Wow… I have to try this recipe! I’ve been in the US for 12 years now and I totally forget the real taste of my favorite kung pao chicken! I never like the American version of kung pao chicken. I’m glad that I found your website. :)

  47. tried and tested, except i use normal vinegar to replace black vinegar, and red wine to replace shaoxing wine cos i don’t have them, and it tasted exactly the same as those i have tried in chinese restaurant! and they were so easy to be made! thanks so much for the this and will cook it again and again :D

  48. Vlada

    1/4 teaspoon of black vinegar means 1-2 drops, right? I wonder if it’s tablespoon, not teaspoon?
    May I rather replace black vinegar with red or white vinegar?

  49. Adrian

    1 question. what variety of chili pepper is used in sichuan recipes? I use the dried Japone chili pepper but i heard that this is not used in sichuan recipes

  50. Amrita

    ive tried several recipes from your book and this was one of them and omg…after tenderizing it and cooking it…it tasted HEAVENLY…Because of your cookbook I havent lost all faith in my cooking skills and my future children may not have to suffer and live on rabbit food for life!…THANK YOU BEE!! <3, Amrita YOUR BIGGEST FAN from PERTH AUSTRALIA/SINGAPORE!!!!!

  51. This looks fantastic and I have to try this recipe out. Kung Pao Chicken is my favorite dish to order at a chinese restaurant. Is there a substitute for Shaoxing wine, because I can’t find it where I live.


  52. Claire, Scotland

    This recipe is amazing. I have tried several times to make Kung Pao chicken like they do in China(I lived in Beijing for 1 year), it is my favourite dish. I am so glad I found your blog, and I can’t wait to try out some other Asian dishes, particularly the Cashew Chicken one.

    Thanks again!

  53. Lia

    hi there.. i’ve just bought your book “Easy Chinese Recipes”.. i find that the recipe for Kungpao Chicken there is slightly different from the one here… for example, your book suggests us to use Sichuan peppercorn oil but you didnt mention it here… i’m just wondering.. Which recipe is the best one for Kungpao chicken??

  54. amoresassy

    Hi chef, i usually refer to recipe and don’t leave any comments. But this is so good that I feel it’s only fair that I pen my compliments and gratitude. Coming from Penang, many friends commented that I’m hard to please when come to Malaysian food. This is very good and satisfying than some restaurant serving this dish. We downed everything including ginger and dried chillies ;)

    Thanks chef for such lovely recipe. Will look out for others :)

    To others who are trying, I don’t have Shaoxing (used sesame oil), scallion and black vinegar. It’s still awesome. Happy trying! :)

  55. Sarah K

    Hello! This looks like a great recipe, but I just have a question. So, when it says 1 and 1/2 chicken breast, is that literally 1 and 1/2 chicken breast or is that 1 & 1/2 pounds or something?

    Thank you!

  56. paulina

    Just want to let you know how much I love your book and all your recipes, I have yet to make something that doesn’t turn out good.

  57. Arthur

    Fantastic recipe. First time tried Chinese food making, got lucky to find your recipe. Thanks. Worked out well, very tasty.

  58. winx

    Hi! Do I marinade the chicken just before I cook it? Or am I supposed to marinade and keep it in the fridge for hours before cooking?

    • winx

      Sorry, please ignore my question. I just realised it was stated clearly to marinade for 30min. Thanks for the wonderful and simple recipes!

  59. TheJazzProphet

    Pat the chicken dry… with water? I’ll just go ahead and assume that’s supposed to be a paper towel.

  60. nicki

    Hi there,
    Can you please tell me how many people this the kung pao recipe serves. Looks really good as do all your recipes!. Have just discovered your website and cant wait to try lots of recipes.

  61. Peter

    Shah, maybe I’m ignorant of Muslim law, but when you heat alcohol the ‘alcohol’ evaporates, and you’re left with the flavour, is this still forbidden.

    • Shidah

      It’s still forbidden as the alcohol may not evaporate totally. Still it’s a good recipe and I would just skip the wine :-)

      • Richard

        The alcohol evaporating is a myth rarely would you get more than a reduction of 50%. Cooking and stirring for 3 hours will reduce it to 5% of its original amount However remember if you add a quarter cup of wine and it is say 10% alcohol it is actually 10% of a quarter cup or about .4 of an ounce cooking even for a few minutes will reduce it to about 70% of that or about .3 of an ounce and that is contained within the entire pot and if it is a serving for 4 it now becomes .1 of an ounce or about 1.5 drops from an eye dropper. Keep in mind most mouth rinses, liquid medicine, cough syrup (some of them are 40% alcohol), make-up and finger nail polish (which can be absorbed through the skin) extracts (vanilla almond, chocolate, etc) widely used in commercial products contain alcohol (often a high percent)and they are also used in home cooking.

  62. Siti

    I love to have the chicken with more gravy.Can i just add more water and adjust the salt accordingly or i should double up everything in the sauce ingredients.

    Many thanks.

    • martynGB

      Siti, you are used to Western restaurants where everything is drowned in sauce. Typical Chinese just has enough sauce to coat the ingredients so to not overpower them.

      I think most Kung Pao recipes I’ve mulled over always have white pepper. Apart from that Bee’s Kung Pao is the proper recipe.

    • martynGB

      Also most restaurants nearly always use thigh meat, rarely breast, so you may notice that also. It’s cheaper but also the has more flavor than breast. As it’s fattier I use a mix when cooking chicken. When cooking pork you have to get the fattier cuts, lean pork doesn’t stir fry well at all unless in tiny strips.

  63. Howard Dappen

    Hi Rasa,
    I really enjoy your recipe’s, Im a novice when it comes to cooking, but, I really try several of your recipes and end up pleasantly surprised as well as my wife, she is amazed, I even try new recipe’s.Have a nice day.



  64. Pris

    Hi ,

    Can I simplify by frying the ginger, dry chilli and garlic first , then add chicken , then add the sauce ? What is the purpose of cooking the chicken to 70% first ? Thanks .

    • Yes you can do it your away. The reason of pre-cooked the chicken is to seal in the moisture and make the chicken extra tender, smooth, and silky. Try it, you won’t regret it.

  65. Vickie

    I can’t wait to try this. Kung Pao Chicken is my favorite, I can only find good Kung Pao at one local restaurant.

  66. Paddy

    Hi rasa, my wife finds the Kung pao a little dry can I double you on the sauces and vinegar to make it a bit wetter?

  67. Brad

    Hi Rasa,

    We used to have a Chinese restaurant around the corner which used to have a lovely plum sauce chinese chicken stir fry. The restaurant has now closed. Do you have a recipe for this?

  68. paulina

    I love this version of Kung Pao , less vinegar. I also love the changes in your website and the options for printing.

  69. chinese cuisine

    i tried this once and never had again. but since you posted this recipe for sure i am making this one of this days. as i love it, very tasty.

  70. Wes at Red Bean

    Really appreciated your comments introducing the myriad regional variations of this dish. Writing from here in the U.S. I’m definitely most familiar with the “gooey, greasy, and sweet” version found on so many takeout menus. Enjoyed being reminded of the dish’s Sichuanese origins, as well as the different styles found in places like Malaysia and Thailand. Also served as a reminder that the Chinese-American population here is dwarfed by overseas Chinese communities in other countries!

  71. Smokykitchen

    Hi Rasa,
    Loved the recipe. The fun thing abt Chinese food is less ingredients but full of flavour. Going to give it a try now

  72. Shanta

    Hi Rasa,
    I am writing from India. Here shaoxing wine or rice wine is not available..other than sherry can this wine be replaced with something else in this recipe..preferably non-alcoholic
    Thank you.

  73. Shanta

    Hi Rasa,
    I am writing from India. Here the Shaoxing Wine or Rice wine is not avaialable.. Can you suggest any replacement in the recipe for these wines other than dry sherry?? I would
    prefer a non alcoholic replacement.


  74. JL

    Hi. This recipe looks great. Can I use pork belly instead of chicken for this recipe? Or would other types of pork be more suitable to be used?

    Also can I use hua diao instead of shaoxing wine?

    Thanks and look forward to your advise!

  75. Tammy

    I cooked the kung pao chicken today and it is wonderful. The marinade of the chicken made it oh so tender and flavorful. My daughter and I kept sneezing when I stir fried the aromatics lol. I will be trying more of your recipes for certain.

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