Kung Pao “anything” is a favorite Chinese dish. When we lived in the country there was a little Chinese restaurant in a neighboring village and we would sometimes go there for a quick meal and I always ordered this. Authentic, definitely not, but it was good and our choices were very limited unless I cooked. Our village only had a pizza parlor, an Italian restaurant (known for their pizzas) and occasionally a new restaurant would appear but usually did not last long.
As the years go by I enjoy cooking more authentic dishes and not the typical “American version”. This recipe was inspired by “Stir-frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories” by Grace Young. This is an excellent reference on Chinese cooking. In addition to great recipes Grace gives detailed information on “woks”, ingredients and stir-frying. I did find that she uses more minced ginger than I care for in many of her recipes. This recipe listed 2 tbsp. and I used 1-1/2 tbsp.
Kung Pao Chicken, Adapted
- 1 lb. boneless, skinless chicken breast, cut into small cubes
- 1 to 1-1/2 tbsp. ginger, minced (use the side of a spoon to peel the skin and a zester to mince it)
- 1 tbsp. garlic, minced using a garlic press
- 2-1/2 tsp. cornstarch
- 1 tsp. soy sauce
- 1 tsp. plus 1 tbsp. Shao Hsing rice wine or you can use sherry vinegar, divided
- 2 tsp. sugar, divided
- 3/4 tsp. salt, divided
- 1 tsp. cold water
- 2 tbsp. chicken broth
- 1 tbsp. Chinkiang or balsamic vinegar
- 1 tsp. dark soy sauce
- 1 tsp. sesame oil
- 2 tbsp. peanut oil, divided
- 4 dried red chili peppers, snipped on one end (includes the seeds) add more if desired
- 1/2 tsp. roasted and ground Sichuan peppercorns
- 1 large red bell pepper, cut into 1-inch squares
- 1/2 cup unsalted roasted peanuts
- 1/2 cup scallions, snipped into strips
- snipped chives for garnish
Combine the chicken, ginger, garlic, cornstarch, soy sauce, 1 tsp. rice wine, 1 tsp. sugar, 1/2 tsp. salt and 1 tsp. cold water. In another bowl combine the broth, vinegar, dark soy sauce, sesame oil and the remaining 1 tbsp. rice wine.
Roast your Sichuan peppercorns in a dry skillet on low heat. Lift the skillet and check if you can smell their wonderful aroma. Cool and finely grind.
Heat your wok and swirl in 1 tbsp. peanut oil, add the chilies and ground Sichuan peppercorns. Stir fry until the chilies just begin to smoke. Add the chicken allowing it to sear and cook until lightly browned but not cooked through.
Add the remaining peanut oil and stir fry the bell peppers. Swirl the broth mixture and stir-fry 1 minute or until chicken is cooked through. Add the peanuts, scallions and sprinkle on the remaining 1 tsp. sugar and 1/4 tsp. salt and stir-fry for 30 seconds.
Linking to Fiesta Friday #156!
Looks delightful! Nice recipe😊
Thanks Lina – it’s a good Kung Pao recipe!
Mmmmm this looks so good! I love stir fry, especially with nuts in it! Happy Fiesta Friday!
Thanks Ai – I love stir-fries too and nuts make a difference that’s for sure. Happy FF to you!
This is my FAVORITE Chinese dish- your photos are mouthwatering! My son had to order a dish from a local Chinese restaurant to eat for lunch today at their school’s Chinese New Year celebration. I couldn’t convince him to order this because he didn’t want the peanuts! The nuts add so much to the dish for me. I’m going to show him your post tonight! 🙂
LOL – Children are so cute and honest about their food. The nuts add a nice crunch and I should have added more. I will never have Kung Pao again in a Chinese restaurant when I can make such a better recipe at home. It’s certainly worth the work… 🙂
now i just want to run to the store and make this! 🙂
Thanks – if you are a fan of Kung Pao you will love this recipe. Just have to make it to taste (heat wise)
Such a great looking dish! Love your use of authentic ingredients, and that the dish is not overly sweet, as it is in so many restaurants. Now I feel like having some! 🙂
Thanks Ronit – you could cut the sugar in half easily, which I almost did and it would not affect the taste. It’s a nice balance of flavors 🙂
Gotta have it! Yumolicious! 🌶
Thanks – there are leftovers so we get to enjoy it a second time 🙂
Looks delicious and so flavorful 😀
Thanks Antonia – the Kung Pao chicken was very good!
Yum! This recipe looks great 🙂
Thanks Sarah!
I just love Asian food, and this recipe looks delicious! We have a lot of options where I live but it’s so much better for you to make at home. I’ll be trying this one. Have a great weekend Judi!
Thanks Julie – there are tons of options here in the city but I still like to make my own. Enjoy your weekend too 🙂
I love stir-fries! My husband is not too fond of fresh ginger so I’m always having to cut the amount in a recipe. This looks so good Judi!
Thanks – I’m with your husband on too much ginger, even though I love it. The original recipe called for 2 tbsp. and I cut it back to 1-1/2 tbsp. That was good for me…
My mouth just watered. 😀 This looks amazingly good, Aunt Juju. I also love Kung Pao “anything”.
Thanks – We have the same taste Jhuls – love this dish with chicken, pork, shrimp… 🙂
Judi,
Your kung pao looks so yummy and inviting! I am so happy to have this recipe.Perfect timing with Chinese New year too! I had forgotten about this fabulous cookbook- remember reading it a few years ago and loving it.
Thanks so much Sandhya – it’s a favorite Chinese cookbook. There are lots of good recipes. I honestly forgot it was Chinese New Year!
Wow! What a great, detailed recipe Judi. I love how authentic it is too. I don’t believe I’ve ever had Kung Pao before, but I’ll certainly give this a try now. Its been ages since I’ve eaten at a Chinese restaurant, so it looks like I’m missing something. I happen to love ginger, I can’t get enough of it, so I would probably use the recommended amount. Ginger really aids in digestion too. Overall a great recipe, and just in time for the Chinese New Year. I noticed you’ve changed your colors too? Very nice 🙂
Thanks Loretta – it’s a great recipe and of course other veggies could be added. I’ve seen recipes with celery and bamboo shoots. I love ginger too and always have some in my refrigerator. Her recipes are a little too heavy on the ginger – just a tad though. Thanks for noticing my color change – just something a little brighter 🙂
Delicious! I love a good stir fry and the way you bring the world to you through cooking! 🙂
Thanks Petra – stir-fries are always a favorite and I love all of the seasonings in this recipe. Kung Pao has to be my favorite 🙂
Lovely photos! I haven’t eaten Kung Pao Chicken in awhile but it sure is tasty!
Thanks – Kung Pao is at the top of favorite Chinese recipes for me.
Your chicken looks great. I haven’t made kung pao in a long time and must prepare it again soon.
Thanks Karen – I love Kung Pao anyway I can get it. It’s a great Chinese dish that is a favorite in my family.
Sounds yummy
Thanks Lynn – Chinese cuisine at its best!
oh yeah!
This is a fave, here, and I love that it’s not deep fried as Ive so often seen it lately! Looks scrumptious!
Excellent recipe. Looks delish! I’ve followed you as your page is very inspiring. I hope you do the same, as you may find mine the same, I practice naked cooking like jamie oliver, I’m conducting the half-blood princess project.
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