Kung Pao Chicken
Kung Pao Chicken
Open in full-screen mode

Kung Pao Chicken

30 MIN
12 MIN
Skip weeknight takeout because you're making that classic Chinese food staple—Kung Pao Chicken—at home tonight!






  1. In a bowl, whisk together all of the ingredients. Set aside.


  1. In another bowl, combine the cornstarch with the soy sauce and sesame oil. Add the chicken and toss well to coat.
  2. In a large skillet over medium-high heat, cook the chili peppers and Sichuan peppercorns in the oil for 1 minute or until they start to change colour. Generously season with pepper. Add the garlic and ginger. Cook for 1 minute. Add the chicken and cook, stirring often, for 4 minutes or until golden. Add the vegetables and cook for 2 minutes.
  3. Add the sauce. Bring to a boil and cook for 1 minute or until the sauce thickens and coats the chicken and vegetables. Add the peanuts. Serve with jasmine rice, if desired.


  1. I love this recipe! My only issue is that when I add the chicken to the spices, the bottom of my wok immediately gets coated with the sauce and it “burns” on. Final product tastes fine, but this has annoyed me lol. Any tips?

  2. What are Sichuan peppercorns ?

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.