When I order take-out Chinese food I rarely deviate from ‘the usual’. It’s safer that way; I know exactly what to expect when I open those brightly white paper containers marked with a black sharpie in barely legible writing. This is part of the take-out experience.

As fun as it is to order our favorite dishes off a soy sauce stained paper menu, I will honestly tell you we order out less these days because I’ve made it my personal mission to learn how to make our favorite take-out dishes so we can make it at home. This way I can customize the spectrum of flavors available. It is also important when we have friends or family joining us who sometimes ask about the ingredients due to allergies or food sensitivities.

I love knowing I can make these dishes at home. And I’m not talking mediocre, either. I’m talking about cooking restaurant quality dishes at a fraction of the cost. Don’t get me wrong, I still love occasionally ordering take-out. Who doesn’t? But once you’ve mastered a dish to your own liking it’s hard to order the same dish again, especially knowing the home version is better. Enjoy!


The aromatic and spicy Sichuan pepper is also known as the Szechwan pepper or Szechuan pepper.  A popular spice commonly used in Asian cooking, it is not a pepper or peppercorn despite its name. The peppercorn is the outer coat of the (citrus) prickly-ash tree berry.  When used in cooking, it imparts a slight aromatic, spicy numbing flavor.



Recipe: Kung Pao Chicken Recipe

  • Prep Time: 15 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 25 min(s)
  • Servings: 3-4 as a side dish and 2 as a main

This popular Kung Pao Chicken recipe is a re-creation of a popular Chinese food dish commonly ordered at restaurants. Made with a savory spicy sauce, this recipe uses Chinese Sichuan pepper corns and dried red chili peppers.


    • 1 pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes
    • Marinade *See recipe below.
    • 1 tablespoon peanut or vegetable oil
    • 8 Chinese dried red chilies, split length wise and seeds removed
    • 1 teaspoon Sichuan peppercorns
    • 4 garlic cloves, minced
    • 1 tablespoon fresh ginger, minced
    • Sauce *See recipe below.
    • 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
    • 1/3 cup unsalted dry-roasted peanuts



    • 2 teaspoons soy sauce
    • 2 teaspoons Chinese rice wine
    • 2 teaspoons cornstarch
    • 1 teaspoon Sichuan pepper corns

    *Instructions: Whisk the ingredients together until the corn starch is dissolved.



    • 1 tablespoon Chinese black vinegar
    • 1 tablespoon chicken stock/broth
    • 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
    • 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
    • 2 teaspoons cornstarch
    • ½ teaspoon sesame oil

    *Instructions: Whisk the ingredients until the corn starch is dissolved.


    • Massage the chicken with the marinade in a small bowl for half a minute.  Allow the chicken to marinate for at least 20 minutes.
    • Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
    • Add the chicken to the pan and turn the heat back on to medium high.
    • Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
    • Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
    • Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
    • Serve immediately.

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13 Responses to “Kung Pao Chicken Recipe”

  1. InnkeeperVA

    I have never seen it without bell pepper, an allergy I have, so I am excited about this one, no alterations needed! The chiles are awesome!

    • Rhonda Thissen

      You can always order it without the pepper. I do that because green peppers tear my stomach up.

    • Eric Miller

      This recipe looks more like what you would get in China than in a U.S. restaurant. I’ve had a many versions as there are restaurants in China, but I don’t think any have included green pepper.

  2. Grannyb2

    I thought Kung Pao used cashews, not peanuts. At least that is how I have always had it–and I live in Alabama, where peanut is king.

    • Eric Miller

      Both in the U.S. and China this dish is typically made with peanuts. Cashew chicken is a different dish, and usually no spicy.

  3. SR

    There are 3 tsps in 1 tbs. It would be best to convert some of the 3 tsp measurements in this recipe to tbs. But, I guess no one really edited this recipe?

  4. Millie

    What do you do with the whites of the scallions?

  5. Adam Barreto

    Yeah, what do you do with the white part of the scallions?

    • Alice Currah Alice

      Hi, you can just throw them in as well.

      • Roxy

        That’s pretty lame. There is no reason to thinly slice the white parts of the scallions if you can “throw them in” like compost. I think you should have edited the recipe to say exactly what to do with them, and when. How much trouble would that be? When instructions go missing, it reduces the users’ confidence in the recipe.

  6. Roxy

    This wasn’t at all juicy like shown in the photos; all that cornstarch just made it sticky. I had to throw in some water near the end just to be able to scrape off the “sauce” stuck on the sides of the wok. The peppercorns were like chewing rocks, as opposed to the gutted chilies which were like chewing plastic.

    Anyway, this tasted like no kung pao chicken I’ve ever eaten in a restaurant. The only thing that made this at all edible was the water chestnuts, and they weren’t even called for in the recipe.