Kung Pao Chicken or Gong Bao is a delicious Chinese style chicken stir fry with peppers and peanuts.
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Kung Pao Chicken

Recipe Video. Kung Pao Chicken or Gong Bao is a delicious Chinese style chicken stir fry with peppers and peanuts. Learn how to make the best kung pao in a few simple steps.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 adults
Calories: 241kcal
Author: Hina Gujral


Ingredients for marinade

  • 500 gram boneless & skinless chicken, cut into bite-size pieces
  • 2 teaspoon soy sauce
  • 1/2 teaspoon white pepper or to taste
  • 1/4 Cup cornflour (cornstarch)
  • 1 tablespoon sesame oil
  • Salt to taste

Ingredients For Sauce:

  • 1/2 Cup diced yellow bell pepper
  • 1/2 Cup diced red bell pepper
  • 2 - 4 dry red chilies
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 2 tablespoon fine chopped celery or spring onion
  • 1 tablespoon dark soy sauce
  • 2 teaspoon siracha sauce or red chili sauce
  • 1/2 teaspoon brown sugar
  • 1 teaspoon white vinegar
  • 1/4 Cup water
  • 1 tablespoon cornflour (cornstarch)
  • Salt to taste
  • 6 tablespoon sesame oil or cooking oil

Ingredients For Garnish:

  • 1 tablespoon roasted peanuts
  • 1 tablespoon chopped spring onion greens


Marinate Chicken:

  • Rinse the chicken pieces in water and pat dry with paper towels. Marinate the chicken pieces in oil, soy sauce, pepper, salt, and cornflour. Set aside for 15 - 20 minutes or keep in the fridge overnight.

Fry Chicken:

  • Heat up a wok with 4 tablespoons of oil. Stir-fry the marinated chicken pieces until they are cooked and turn pale white in color. Transfer to a plate lined with a paper towel and set aside.

Prepare Sauce:

  • Combine soy sauce, sriracha sauce, vinegar, sugar, cornflour and water in a bowl. Keep aside till required.
  • In the same wok, heat remaining oil and stir fry the bell peppers for a minute. Transfer them to a bowl and keep aside.
  • Add the chopped ginger, garlic, and dried red chilies. Stir fry until aromatic or 10 - 20 seconds.
  • Next, add the chopped celery or spring onion and quickly stir-fry for less than a minute.
  • Now, add the fried chicken pieces and mix nicely. Add the sauce mixture, salt, and stir-fry until the chicken pieces are nicely coated with the sauce. Allow the chicken to cook in the sauce for 5 - 10 minutes.
  • Add the bell peppers and stir to combine. Turn off the heat.
  • Garnish Kung Pao Chicken with roasted peanuts and spring onion greens.
  • Serve Kung Pao Chicken with the fried rice ( see recipe ).



  • Adjust the amount of salt as per the taste of the sauces and the sodium amount in each sauce.
  • Adjust the consistency of gravy by adding more or less water. 


Serving: 100grams | Calories: 241kcal | Carbohydrates: 16.8g | Protein: 10.7g | Fat: 14.4g | Fiber: 1.7g