Kung Pao Chicken

Pow Pow Chicken

Kung Pao chicken (also called Kung Pow Chicken )is a Chinese dish which originated from the cuisine of Sichuan province.It is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.This version of the classic requires only a large skillet and everyday supermarket ingredients.In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content. It is an extremely popular Chinese dish in restaurants worldwide.The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gongbao (Kung-pao).


  • Chicken Breast
  • peanuts
  • cooking wine, egg, starch
  • onion, ginger, garlic, soy sauce, vinegar,sugar,cooking wine, salt,a little oyster sauce, corn starch.
  • zanthoxylum(pepper of sichuan),spicy hot,red pepper.
  • chili powder


Step 1

Pow Pow Chicken Step 1

Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes.

Step 2

Pow Pow Chicken Step 2

Cut the chicken into cubes.Toss chicken with soy sauce, cooking wine, a little egg, starch , marinated for half an hour.

Step 3

Pow Pow Chicken Step 3

Three tablespoons of onion, ginger, garlic, soy sauce, vinegar 4 tablespoons , three teaspoons of sugar, a tablespoon of cooking wine, salt two teaspoons, a little oyster sauce, corn starch.

Step 4

Pow Pow Chicken Step 4

Heat oil in skillet over medium high heat .Fry zanthoxylum(pepper of sichuan),spicy hot,red pepper.

Step 5

Pow Pow Chicken Step 5

Add marinated chicken and chili powder. Stir-fry.

Step 6

Pow Pow Chicken Step 6

Stir-fry until chicken reaches desired doneness.

Step 7

Pow Pow Chicken Step 7

Add source.Stir-fry.

Step 8

Pow Pow Chicken Step 8

Add peanuts.

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