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Kung Pao Chicken or Gong Bao is a delicious Chinese style chicken stir fry with peppers and peanuts.
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5 from 1 vote

Kung Pao Chicken Recipe

Kung Pao Chicken is a delicious Chinese style chicken stir fry with peppers and peanuts. It is one of the most popular restaurant takeaway dishes worldwide. Learn how to make tasty Gong Bao at home in a few simple steps.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 435kcal
Author: Hina Gujral


Ingredients for marinade

  • 500 gram boneless & skinless chicken, cut into bite-size pieces
  • 2 teaspoon dark soy sauce
  • ½ teaspoon white pepper or to taste
  • ¼ Cup cornflour (cornstarch)
  • 1 tablespoon sesame oil
  • Salt to taste

Ingredients For Sauce:

  • ½ Cup diced yellow bell pepper
  • ½ 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 sriracha sauce or red chili sauce
  • ½ teaspoon brown sugar
  • 1 teaspoon white vinegar
  • ¼ 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 with roasted peanuts and spring onion greens.
  • Serve Kung Pao Chicken with steamed jasmine rice.



  • Adjust the amount of salt as per the taste of the sauces and the sodium amount in each sauce.
  • If you like the sauce fierce add more chili sauce or if you prefer it little sweeter be generous with the brown sugar.
  • Adjust the consistency of the gravy by adding more or less water. 
  • Use bite-size pieces of chicken. This helps in the even cooking and frying of the chicken pieces.
  • If you do not care about the consistency of the sauce then skip cornstarch. 


Calories: 435kcal | Carbohydrates: 14g | Protein: 29g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 634mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 717IU | Vitamin C: 62mg | Calcium: 10mg | Iron: 1mg