Kung Pao Chicken

Kung Pao Chicken
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Introduction Kung Pao Chicken

Greetings, culinary enthusiasts! Allow me to extend a warm welcome as we embark on a gastronomic journey within the confines of my kitchen. Today, I am delighted to unveil an exquisite recipe for Kung Pao Chicken, a culinary masterpiece brimming with an orchestra of flavours. This timeless Sichuan delicacy is renowned for its impeccable equilibrium of piquant and savoury nuances, capturing the hearts of epicureans both in China and across the globe. Without further ado, let’s immerse ourselves in the creation of a gratifying epicurean encounter!

Exploration Commencement

Salutations, esteemed aficionados of gastronomy! Today, we embark on a delectable odyssey to unveil the enigmatic nuances and savour the splendours of a cherished gem in Chinese culinary artistry – Kung Pao Chicken. Prepare your palates for a symphonic masterpiece of saccharine, piquant, and umami notes, all elegantly interwoven within this venerable epicurean delight. As we delve into its opulent chronicle, constituent elements, and intricate craft of preparation, you shall be armed with the knowledge to wield the art of fashioning Kung Pao Chicken with the finesse of a true virtuoso in Chinese gastronomy.

An Overture to Its Genesis

Before we plunge into the realm of culinary creation, let us journey back through the annals of time to grasp the origins of Kung Pao Chicken. This culinary masterpiece finds its roots deeply embedded in the heartland of Sichuan, China, renowned for its audacious and incendiary gustatory creations.

The Moniker’s Legacy

Kung Pao Chicken, occasionally denominated as Gong Bao Ji Ding, pays homage to Ding Baozhen, a luminary bureaucrat of the late Qing Dynasty and governor of Sichuan. A fervent epicurean in his own right, Ding Baozhen is enveloped in legend as a champion of propagating this exquisite culinary sensation.

A Rhapsody of Tastes

The quintessence of Kung Pao Chicken resides within its consummate amalgamation of constituent constituents. In the classical rendition, one shall discover succulent morsels of diced poultry, roasted and unsalted legumes, and desiccated crimson chilli pods. The alchemy materializes within the confines of the work, as these sundry components coalesce in a harmonious concerto of flavours.

Crafting Kung Pao Chicken

Now, let us proactively prepare ourselves for the epicurean expedition of conjuring Kung Pao Chicken within the confines of our own culinary sanctuaries. The crux of an exceptional Kung Pao Chicken resides in the meticulous execution of each step; therefore, I beseech you to peruse the ensuing guidelines with utmost diligence.

The Essential Ingredients

To commence your own Kung Pao Chicken odyssey, assemble the following ingredients: Boneless, skinless chicken breast, meticulously diced into petite portions
Peanuts, meticulously roasted and void of salinity
Whole, desiccated crimson chilli peppers
Sichuan peppercorns
Fresh ginger, minced with precision
Garlic cloves, minced with finesse
Scallions, impeccably sliced
Vegetable oil
Soy sauce
Dark soy sauce
Rice wine or Shaoxing wine
Chicken broth

Kung Pao Chicken: From China’s Heart to Your Plate

Recipe by ImamCourse: Main CourseCuisine: Asian, Chinese


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Cooking time




Total time




  • Chicken (boneless, diced)t500g (1.1 lbs)

  • Peanuts (roasted)t1/2 cup

  • Dried Red Chiliest12

  • Sichuan Peppercornst1 teaspoon

  • Green Bell Pepper (diced)t1

  • Red Bell Pepper (diced)t1

  • Scallions (chopped)t4

  • Garlic (minced)t4 cloves

  • Ginger (minced)t1 tablespoon

  • Vegetable Oilt3 tablespoons

  • Soy Saucet2 tablespoons

  • Rice Vinegart1 tablespoon

  • Sugart2 teaspoons

  • Cornstarcht2 teaspoons

  • Watert2 tablespoons


  • Marinating the Poultry:
  • Commence the culinary endeavour by amalgamating the diced poultry with a solitary tablespoon of soy infusion and a teaspoon of cornstarch within a receptacle. Vigorously intertwine the constituents until homogenization is achieved, then permit the amalgam to undergo a ten-minute marinade.
  • Crafting the Gastronomic Elixir:
  • In a separate vessel, engage in the orchestration of a delectable concoction. Whisk together a tablespoon of soy infusion, a tablespoon of rice vinegar, two teaspoons of saccharine nectar, and a duo of tablespoons of crystal-clear aqua. This luscious potion shall remain in abeyance for the moment.
  • Kindling Culinary Flames:
  • Initiate the process by bringing forth a wok or a capacious skillet, subjecting it to an incendiary blaze. Add a generous duo of tablespoons of vegetable oil, allowing it to gracefully coat the vessel’s interior.
  • Sautéed Legumes and Capsicums:
  • Introduce the roasted legumes into the scorching vessel, subjecting them to a swift sauté, an endeavour that shall span a solitary minute or until their fragrant essence materializes. Post this operation, they are to be extracted and laid aside.
  • Within the very same cooking vessel, introduce the desiccated crimson chillies and Sichuan peppercorns. Execute a brief stir-frying operation for a duration of approximately thirty seconds, or until their fragrant bouquet is conspicuously emanated.
  • Culinary Artistry with the Poultry:
  • Now, usher in the marinated poultry into the culinary arena. Stir-fry with consummate finesse until it forfeits its rosy hue, a process typically requiring a span of three to four minutes. Subsequently, extract it from the vessel and set it aside, preserving its essence.
  • Sautéed Vegetal Complements:
  • Introduce the residual tablespoon of vegetable oil into the wok. Infuse the sautéing process with the aromatic amalgamation of minced garlic, ginger, and finely chopped scallions. This aromatic ritual shall persist for a duration of one to two minutes, or until olfactory delight ensues.
  • Incorporate the diced verdant and vermilion bell peppers into the culinary theatre. Engage in a period of two to three minutes of skilful sautéing, terminating once they exhibit signs of incipient softening.
  • Fusion and Culmination:
  • Reunite the cooked poultry with its comrades in the wok, gracefully bathing the assembly with the elixir we previously crafted. Readmit the roasted legumes into the culinary vortex, conducting an enchanting choreography of ingredients. Allow this orchestration to simmer for an additional two minutes, culminating in a sumptuous thickening of the ambrosial sauce that embraces each constituent in its empyrean caress.
  • Presentation:
  • Transmigrate your artisanal rendition of Kung Pao Chicken into an elegant serving vessel, anointing it with additional finely chopped scallions, should your palate yearn for such embellishment.
  • Indulgence:
  • Savour this delectable rendition of Kung Pao Chicken, a culinary symphony that harmoniously melds textures and flavours, as it graces a bed of steamed rice. Your mastery of this culinary artistry is bound to captivate the palates of both family and friends, leaving them in awe of your gastronomic prowess. Until we meet again in the realm of culinary exploration, may your kitchen be an abode of merriment and your meals a symphony of epicurean delight!

Nutrition Facts

1 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 25g 39%
    • Saturated Fat 4g 20%
  • Cholesterol 70mg 24%
  • Sodium 630mg 27%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 16g 6%
    • Dietary Fiber 3g 12%
    • Sugars 5g
  • Protein 26g 52%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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