Kung Pao Chicken

Kung Pao Chicken

Tips / Suggestions

  • I love spicy food, although went I pretty light with the dried chile peppers since my kids wanted to try it. Feel free to add 8-10 peppers for some more kick. The thing I love about dried chile peppers is the type of heat it brings, as it builds up over time. It’s not a kick in the face after one bite.
  • This list of veggies is basically just a guide. You can use any type of peppers you want, or if you want to experiment with different types (peas, carrots, etc.). There’s really no wrong way to make this dish in my opinion.
  • I think this dish (similar to chili) is better the next day and it keeps pretty well in the refrigerator. I would suggest making more than noted in the recipe and saving some for later in the week.
Print Recipe

Kung Pao Chicken

Recipe by BacusBBQ


Prep time


Cooking time




Sweet and spicy Kung Pao chicken that will knock your socks off (in a good way).


  • 1.5 lbs 1.5 boneless chicken breast

  • 4 tbsp 4 vegetable oil

  • 6 cloves 6 garlic chopped

  • 2 2 bell peppers chopped (you pick the colors)

  • 6 6 dried de arbo chiles

  • 5 5 green onions chopped (both green and white ends)

  • 1/2 cup 1/2 cashews chopped

  • 2 tbsp 2 freshly chopped ginger

  • 2 tbsp 2 roasted sesame oil

  • 1 cup 1 jasmine rice

  • 2 tbsp 2 cilantro chopped

  • Marinade
  • 2 tbsp 2 cooking sherry

  • 2 tbsp 2 Golden Mountain sauce

  • 2 tbsp 2 corn starch

  • Kung Pao Sauce
  • 1/2 cup 1/2 chicken stock

  • 6 tbsp 6 golden mountain sauce

  • 2 tbsp 2 hoisin sauce

  • 2 tbsp 2 rice vinegar

  • 2 tbsp 2 white sugar

  • 2 tbsp 2 cooking sherry

  • 1 tbsp 1 corn starch


  • Slice the chicken breast into cubes and place in a ziploc bag. Add the marinade ingredients, mix thoroughly, and set in the refrigerator for 1-2 hours.
  • Heat your wok to 450-500 degrees F, add half of the vegetable oil, and slowly add the chicken. Cook for 5 minutes, flipping quite frequently. Remove the chicken and set aside.
  • Add more vegetable oil to the wok, along with the bell peppers, garlic, ginger, white ends of the green onions, and dried chiles. Cook for 1-2 minutes.
  • Pour the Kung Pao sauce over top and reduce for roughly 2 minutes, or until it starts thickening up. Add the chicken and cook for 1-2 minutes.
  • Add the cashews, roasted sesame oil, and green onions (green end). Reduce heat to a simmer and cook for 2-3 minutes.
  • Lay a bed of cooked rice on a plate, top with the Kung Pao chicken, dust with the cilantro, and dig in.

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