Easy Kung Pao Chicken


Kung Pao Chicken or “宫保鸡丁” is a classic spicy stir-fried Chinese dish originated from the Sichuan cuisine made with chicken cut in cubes, dried chillies, roasted peanuts and vegetables. It is often served together with “mantao” or Chinese steamed bun in Asian restaurants.

In this recipe, we have made it fairly easy to follow. So if you love spicy food, you must try this recipe.

How to make Easy Kung Pao Chicken


for 2 to 3 servings

Main ingredients

  • 300 g chicken breast, cut into bite-sized cubes
  • 8 to 10 dried chillies, chopped into 1-cm pieces
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 4 stalks scallion whites, chopped into 1-cm pieces
  • 1 red onion, diced
  • ¼ cup roasted peanuts

Kung pao sauce

  • 1 tbsp light soy sauce
  • ½ tbsp black vinegar
  • ½ tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp water
  • ½ tbsp cornstarch


  • 1 tbsp light soy sauce
  • ½ tbsp sugar
  • ½ tbsp white pepper powder


  • Fresh scallion greens, chopped


  1. Wash, drain, chop and dice all vegetables into 1-cm pieces.
  2. Mince ginger and garlic.
  3. Dice chicken into bite-sized cubes.
  4. Mix together chicken, light soy sauce, sugar and white pepper powder. Marinate chicken for about 30 minutes. Set aside.
  5. Mix together light soy sauce, black vinegar, dark soy sauce, sugar, water and cornstarch. Stir until cornstarch is fully dissolved. Set aside.
  6. Add 1 tbsp of vegetable oil into a medium-heat wok.
  7. Add marinated chicken cubes. Stir-fry chicken for about 3 – 5 minutes or until cooked through. Set chicken aside.
  8. Using the same wok, add 3 tbsp of vegetable oil.
  9. Add dried chillies. Stir-fry for about 30 seconds to a minute or until chillies turned slightly dark red.
  10. Add ginger and garlic. Stir-fry for about 30 seconds or until lightly browned.
  11. Add scallion whites. Stir-fry for about 30 seconds.
  12. Add red onion. Stir-fry until onions turned translucent.
  13. Add cooked chicken and roasted peanuts. Mix thoroughly.
  14. Add Kung Pao sauce. Stir-fry until well combined.
  15. Top with fresh scallion greens.
  16. Good to go with Jasmine fragrance rice. Enjoy!