Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Prep time
10 mins
Cook time
18 mins
Total time
28 mins
Serves: 4IMG_0228
  • 1 lb boneless chicken breasts, diced
  • 8 to 9 pieces dried chilies
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • ¾ cup zucchini, cubed
  • ½ cup red bell pepper, diced
  • ½ cup peanuts, skinned
  • Salt to taste
  • 1 tablespoon cooking rice wine
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce (for sauce)
  • 1 tablespoon rice vinegar(for sauce)
  • 3 teaspoons cornstarch(for sauce)
  • 3 teaspoons sugar (for sauce)
  • ¼ teaspoon sesame oil (for sauce)
  • 1 tablespoon water (for sauce)


  1. Combine chicken with the marinade ingredients then mix well. Set aside.
  2. Make the sauce by combining all the sauce ingredients and mixing thoroughly. Set aside.
  3. Pour cooking oil in a wok then apply heat.
  4. Deep fry the marinated chicken for 3 to 4 minutes or until the color turns light to medium brown. Transfer to a container and set aside.
  5. Using the same wok, remove excess oil and sauté dried chilies, ginger, and garlic
  6. Add zucchini and red bell pepper and cook for 2 minutes
  7. Put-in the deep-fried chicken, salt, and peanuts then cook for 3 to 5 minutes
  8. Make a little space by pushing the ingredients on the side of the wok then pour the sauce mixture on the surface.
  9. Stir the sauce for a few seconds then mix with the other ingredients. Cook for 2 more minutes.
  10. Turn off heat and transfer to a serving plate.
  11. Serve. Share and enjoy!


2 thoughts on “Kung Pao Chicken Recipe

  1. RobinS says:

    Your dish looks beautiful, and I’ll bet it was really tasty!
    Were these ingredients that you had on hand in your pantry/fridge/freezer?
    Thanks for sharing!


    • JHAAS says:

      Yeah we always have these ingredients. Its basic Filipino ingredients to cook with. I grew up in the Philippines and this is the type if food we eat. My spouse will sometimes cook American.


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