Kung Pao Chicken the roller coaster of flavors

It’s a dish that’s so addictive, you’ll find yourself saying, “Who needs a roller coaster when you have Kung Pao Chicken?”

Kung Pao Chicken is a popular Chinese dish known for its spicy and savory flavors. Here’s a recipe for preparing Kung Pao Chicken:


  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup unsalted peanuts
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon chili garlic sauce (adjust according to spice preference)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • 1 teaspoon sugar
  • Optional garnish: sliced green onions and sesame seeds
  • Cooked rice, for serving


  1. In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, cornstarch-water mixture, and sugar. Set aside.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  3. Add the diced chicken to the hot oil and stir-fry for about 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the pan and set aside.
  4. In the same pan, add the minced garlic and diced onion. Stir-fry for about 1-2 minutes until the onion starts to soften.
  5. Add the diced bell peppers to the pan and continue to stir-fry for another 2-3 minutes, or until the peppers are slightly tender.
  6. Return the cooked chicken to the pan and add the peanuts.
  7. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
  8. Continue cooking for a few minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
  9. Remove from heat and garnish with sliced green onions and sesame seeds if desired.
  10. Serve the Kung Pao Chicken hot over cooked rice.

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