Kung Pao chicken, Szechuan style spicy sauce with peanut (Hot) 宮保雞丁(辣)

Kung Pao chicken,宮保雞丁, is one of the most famous dishes from the province of Szechuan.  The legend said during the late Qing Dynasty, a new government officer came to the province as a new ruler.  The local people tried to please the new officer so they asked the local chefs to make the best local dishes. The officer liked the hot chili chicken dish so much that the local people named the dish Kung Pao Chicken – after the official ranking of the governor.


  • use chicken legs
  • take the seeds out from the hot pepper if you don’t like it too spicy
  • turn off the stove when you splash a teaspoon of vinegar when the dish is done
Kung Pao Chicken

Kung Pao Chicken


Chicken thighs                   x2 cut to cube

Egg white                           x1

Kosher salt                         1/8 teaspoon

Corn starch                        ½ teaspoon mix with 2 teaspoons of water

Light soy sauce                 ½ teaspoon

Sugar                                  1/8 teaspoon

Bean sauce                       1 tablespoon

Dry chilies                          5 pieces

Fresh hot pepper             2 pieces, remove seeds and cut to cubes

Red pepper                       1x cut to cubes

Onion                                 ¼ cut to cube

Garlic                                 1/2 teaspoon chopped

Ginger                               1 big slice

Shallot                              x1 chopped

Szechuan peppercorn     1/8 teaspoon, grounded

Peanut                               ¼ cup

Scallion                              x2 cut to ½ inch length

Kung Pao sauce:

Shaoxing wine                 1 teaspoon

Soy sauce                        2 teaspoons

Water                               2 tablespoons

Sugar                                ¼ teaspoon

Kosher salt                      ¼ teaspoon

Corn starch                     ¾ teaspoon

Sesame oil                      1 teaspoon

Zhenjiang vinegar          1 teaspoon

  • De-bone chicken, cut to cube. Mix with egg white, salt, soy sauce, sugar and cornstarch. marinate for 30 minutes
  • Mix Kung Pao sauce ingredients and transfer to a bowl
  • Heat oil in wok, add garlic, shallot and ginger. Add chicken cube and quickly stir fry until 60% cooked. Set aside
  • Heat oil in wok, put in chilies (dry and fresh) till slightly burnt, add Szechuan peppercorn, and stir well, add onion/red pepper. Set aside for later use
  • Heat oil in wok, put in bean sauce, add garlic, mix well.
  • Return chicken back in wok and quickly stir well. Add chilies, red pepper/onion. Add Kung Pao sauce and fry quickly.
  • Turn off heat, put in a teaspoon of Zhenjiang vinegar, add peanut and scallion mix well and serve.


Hot Bean Sauce


Szechuan peppercorn


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