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Kung Pao Chicken

April 29, 2020

By: The Olive & Mango

Kung Pao Chicken


Serves 4-6

For the quick marinade

  • 1½ lb of boneless/skinless chicken thighs cut into small cubes
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons baking soda
  • 1 teaspoon cornstarch / corn flour

For the sauce

  • ½ cup chicken broth or water
  • 6 tablespoons light soy sauce
  • 2 tablespoons Chinese black vinegar (or substitute balsamic vinegar)
  • 2 tablespoon Chinese Shaoxing wine (or dry sherry)
  • 1 teaspoon dark soy sauce
  • 2 teaspoons hoisin sauce
  • 2 tsp chili garlic sauce like sambal oelek or Sriracha
  • 2 tablespoons sugar
  • 1½ teaspoons cornstarch

For the stir fry

  • 4 tablespoons cooking oil divided
  • 1 tablespoon Sichuan peppercorns, lightly toasted and ground (if available)
  • 6 cloves of garlic minced or grated
  • 1 inch piece of ginger, grated
  • 1 small red bell pepper, seeded and diced
  • 1 small green bell pepper, seeded and diced
  • 8-10 dried chilies cut into ½-inch pieces (I would halve the amount for a milder flavour)
  • 4 green onions / scallion stems cut into 1-inch pieces
  • ½ cup Texas roasted and salted Peanuts, shells removed (plus more for serving)
  • 2 teaspoons sesame oil optional
  • Rice or noodles to serve



  1. In a medium bowl toss the chicken with the marinade ingredients, cover and allow to marinate at least 10 minutes.
  2. In a separate small bowl combine and whisk all the sauce ingredients making sure the sugar has dissolved
  3. Heat 2 tbsp of oil in a large skillet or wok over medium/high heat. Add marinated chicken and pan fry for 3-4 minutes, stirring occasionally, until edges are slightly browned. Move to one side of pan.
  4. Add remaining cooking oil to the empty side of the hot pan. Stir in garlic, ginger, chilis, peppercorns if using, diced peppers and stir fry for 1 minute.
  5. Whisk the sauce and then pour it into the pan and bring it to a boil while stirring.
  6. Sauce will start to thicken, mix all of the ingredients through the sauce until everything is evenly coated and sauce has thickened.
  7. Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for another 2 minutes.
  8. Serve immediately with rice or noodles.


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