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Firecracker Kung Pao Chicken

Kung Pao Chicken

About the Dish:

Kung Pao Chicken is a popular Chinese dish that originated from the Sichuan province. It is a spicy stir-fry made with diced chicken, peanuts, and vegetables. The dish is known for its bold flavors, combining the perfect balance of sweetness, tanginess, and spiciness. The chicken is marinated in a savory sauce and stir-fried with garlic, ginger, and Sichuan peppercorns. The addition of peanuts adds a crunchy texture to the dish. Kung Pao Chicken is typically served over steamed rice and garnished with green onions.

Nutrition Information:

Nutrient Amount
Total Fat 10g
Saturated Fat 2g
Cholesterol 70mg
Sodium 800mg
Total Carbohydrates 15g
Dietary Fiber 2g
Sugars 4g
Protein 25g


Ingredient Quantity
Chicken breast 2
Roasted peanuts 1/2 cup
Green bell pepper 1
Red bell pepper 1
Dried red chilies 5
Garlic cloves 4
Ginger 1-inch piece
Soy sauce 3 tablespoons
Rice vinegar 2 tablespoons
Sesame oil 1 tablespoon
Cornstarch 1 tablespoon
Sugar 1 tablespoon
Spring onions 2

Cooking Instructions:

  • Step 1: Cut the chicken breast into small bite-sized pieces.
  • Step 2: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar to make the sauce.
  • Step 3: Heat a wok or a large pan over high heat. Add oil and allow it to heat up.
  • Step 4: Add the dried red chilies to the hot oil and stir-fry for a few seconds until they become fragrant.
  • Step 5: Add the chicken to the wok and stir-fry until it is cooked through and slightly browned.
  • Step 6: Add the diced bell peppers, minced garlic, and grated ginger to the wok. Stir-fry for a couple of minutes until the vegetables are slightly tender.
  • Step 7: Pour the sauce over the chicken and vegetables in the wok. Stir well to coat everything evenly.
  • Step 8: Add the roasted peanuts to the wok and stir-fry for another minute.
  • Step 9: Remove the wok from heat and garnish with sliced spring onions.
  • Step 10: Serve the Kung Pao Chicken hot over steamed rice.

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