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Kung Pao Chicken

This variation of the dish is a combination of some I saw on YouTube. Following some trial and error, I'm now able to make it myself. Kung Pao Chicken is hot, salty, sweet and and full of umami. 


 - 6 chicken thighs

- 4 Thai chili peppers

- 1 tbsp of Sichuan peppercorns (toasted and ground)

- 1/2 cup of peanuts (toasted)

- 1 cup of green onion (cut into half inch pieces)

- 1/4 cup of minced garlic, it’s about 8 cloves

- 2 tbsp of minced ginger




 - 1 tbsp of Shaoxing wine 

- 1 tsp of dark soy sauce

- 2 tsp of cornstarch

- 1/2 tsp of white pepper

- 1/4 tsp of salt

- 1/4 tsp of baking soda 




 - 1 tbsp of light soy sauce

- 1 tbsp of black vinegar

- 2 tsp of white sugar

- 1 tsp of corn starch

- 1 tsp of white pepper

- 1/4 cup of water or chicken stock

- 1/2 tsp of salt




- Marinate the chicken for 30 minutes(after velveting the


- During this time make the sauce

- Add 2 tbsp of vegetable oil in the wok. Turn the heat to


- Cook the chicken for 2 minutes, it should be about 70% done.

  Set it aside.

- Add 2 tbsp of oil, and the garlic, ginger, dry chilies Sichuan

  peppercorn. Cook it on high heat for 1 minute until fragrant.

- Add in the sauce we made before. Stir it well. When it comes to

  a boil, the sauce will start getting thick. You can add your

  chicken, cook it for 2 minutes.

- Add the green onion and the peanuts. Combine well. Turn off the

  heat. Put it on the plate to serve.

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