Kung Pao Chicken


Kung Pao Chicken is a classic Chinese dish, but it can be prepared in multiple ways depending on the region in China. My favorite is the Sichuan style with hot pepper oil. You can control the spicy level and make it perfectly suitable to your taste buds.

Serves 4


  • 4 tablespoons peanut or vegetable oil, separated
  • 1 pound chicken meat, dark or light, cubed into 1-inch nugget
  • 8 to 10 dried red chilis, break 2 to let hot oil absorb the capsaicin
  • 1 zucchini, cubed
  • 1 red bell pepper, diced
  • 3 scallions, thinly sliced
  • ¼ cup unsalted dry-roasted peanuts


  • 2 tablespoons vinegar
  • 1 1/2 tablespoon rice wine or dry sherry
  • 1 1/2 tablespoon gluten free soy sauce
  • 2 teaspoons gluten free hoisin sauce
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoon sugar
  • 2 teaspoons cornstarch
  • 2 teaspoon ground Sichuan pepper (optional)

Mix all ingredients in the sauce, set aside.

Heat 2 tablespoons oil, cook the chicken in a fry pan, 4 minutes per side, transfer to a plate lined with paper towel.

Heat the remaining 2 tablespoons oil, fry the dried red chilis on low heat for 5 minutes, or until the chiles and the seeds are browned, add in the zucchini and red bell pepper, toss for 5 minutes. Add in chicken meat.

Add the sauce to the meat mixture. turn off the heat. Toss in scallions and roasted peanuts. Serve hot.

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