Whether sitting in a beautifully decorated Chinese restaurant in a cosmopolitan city or ordering from the takeout menu of your local Chinese restaurant around the corner, Kung Pao, Szechuan Style Chicken With Peanuts is probably one of the most popular dishes ordered in American Chinese restaurants today.
If you don’t have a good Chinese restaurant just right around the corner from where you live, it doesn’t mean that you can’t have Kung Pao at home as it is very easy to prepare yourself. It is a dish typically prepared by stir frying chicken with garlic, ginger, soy sauce, chili peppers and peanuts. Don’t like chicken, use beef, shrimp or tofu. Can’t eat peanuts, you can substitute cashew nuts instead. If you like vegetables in your stir fry, no problem. Add the veggies you like, that is the pleasure of being a cook in your own home.
Kung Pao is a recipe that can be put together very quickly so make sure you have all your ingredients prepped and ready before you start cooking. The mincing and dicing will always takes longer than the actual cooking of stir fry meals.
Kung Pao, Szechuan Style Chicken With Peanuts
Serves 2, adjust the recipe accordingly
- 4 boneless, skinless chicken thighs or 2 chicken breasts, cut into bite size pieces
- 1 Tbsp. cornstarch
- 1 Tbsp. rice wine, sherry, or white wine
Combine chicken, cornstarch and wine in a bowl, stir to coat and refrigerate 30 minutes.
- 1 Tbsp. Chinese black vinegar, if available, or use balsamic vinegar
- 2 tsp. soy sauce
- 3 Tbsp. hoisin sauce
- 2 tsp. grated fresh ginger
- 1 tsp. sesame oil
- 1/2 tsp. ground Szechuan pepper, or to taste
- 3 Tbsp. rice wine, sherry or white wine
Combine the vinegar, soy, hoisin, ginger, sesame oil, pepper and wine in a small bowl.
- 2 Tbsp. peanut oil, more if needed
- 1/2 red bell pepper, chopped (optional)
- 1/2 small onion, chopped (optional)
- 6 – 8 dried chili peppers (more or less depending on how hot you want the dish)
- 3 cloves garlic, chopped
- 3 green onions, sliced (optional)
- 1/4 c. roasted peanuts
Heat the oil in a wok or skillet until hot but not smoking. Add the chopped red bell pepper and onion and cook until just softened. Remove with a slotted spoon to a bowl. Add the chicken and cook for about 1 minute, stirring until the chicken turns white. Remove with a slotted spoon and add to the peppers and onions. Add the dried chili peppers and the garlic and cook about 15 seconds then add the sauce and stir. Add the chicken, bell peppers, and onions and cook about 1 or 2 minutes until the chicken is done. Add the green onions and peanuts, stir to coat and serve.
This spicy Chinese dish is full of flavor and doesn’t take too long to prepare. When I serve a dinner that can be basically brown like this one, I like to add color where I can so I added red bell pepper which is not always typical to the dish. I also served stir fried broccoli that was cooked with garlic and a little sesame oil along with brown rice. I believe that Kung Pao prepared at home can be a healthier dinner compared to one that you might get at your favorite restaurant that may have been deep fried. I hope you will try making Szechuan style chicken with peanuts and that you will enjoy it as much as I do.
188 thoughts on “Kung Pao, Szechuan Style Chicken With Peanuts”
I love Szechuan cuisine – I bet that was good 🙂
Hi Mad Dog, You are right…this really was a good dinner…thank you!
Thank you, Helen. 🙂
I wouldn’t mind having a bite of this delicious meal…all those colors and flavors…mhhh 🙂 ela
Hi Ela, I have to agree with you, I wouldn’t mind having this dish again soon. 🙂
I have thighs defrosting and I picked up some peanuts on sale. Making this this week. Once again you’re reading my mind. (I mean I hadn’t planned on it, but now I am!)
Hi Greg, It sounds like my post was just at the right time, enjoy the Kung Pao.
Mmm… I love homemade Kung Pao Chicken! Definitely agree that all of the chopping and prep work takes much longer than the actual stir-frying. Yours looks delicious!
Thank you Annie, for your nice compliment. This dish is a snap to make once the prep work is completed.
I’ve been looking for a recipe for this! Can you tell me what kind of dried chili peppers you buy? Whenever I see a recipe calling for them, there seem to be so many varieties at my store, most of them Mexican, that I don’t know which to buy. Are they usually in the Asian aisle?
Hi Liza, I appreciate your visit and nice comment. As for the chili peppers, I use dried Japones (hot Japanese) chiles that it buy in little cellophane packages. The are used a lot in Chinese and Japanese cooking. In my small market, they were in a section of the produce department where they carry dried mushrooms, etc. Another suggestion is dried Tabasco chili peppers…I hope that helps.
Phil would have loved to be at your table the evening you served this. When we go out for Chinese, he never varies, it’s always Kung Pao chicken he orders. I’m betting yours is much better!
Hi Linda, Thank you for your compliment. You will have to tell Phil that I think he has good taste, this is one of my favorite dishes at a Chinese restaurant but I like to make it at home because I really do think it is better. 🙂
I love Kung Pao chicken. You are so right about it being healthier made at home. Looking forward to trying your version Karen.
Hi Penny, I’m glad to know that you like Kung Pao and want to try my version. Thank you!
any time, ’cause I love Oriental cuisine… any leftovers, please? 🙂
Hi Mélanie, I kind of wish there was some left over for myself after looking at the photo. Thank you for your nice compliment.
How very delightful! Your dish looks so very marvelous and yummy. I must say that I have never attempted to prepare Kung Pao Chicken, you have inspired me to try.
Hi Tin Man, I’m very happy to know that you like my version of Kung Pao and that it has inspired you to make the dish. It is so good, I can’t believe that you haven’t ever made it. Enjoy!
We love these types of meals:)
Hi Monique, I have to agree with you, my husband and I love spicy Chinese food. 🙂
I don’t make much Asian food and I don’t really know why because I love it so much. I guess that P.F. Changs is just so close that I give their kitchen that job. I really like Kung Pao, so this is on my list to make soon. Thanks for this recipe.
Hi Karen, I’m happy to know that you like my recipe…thank you. I’m surprised that you haven’t made much Chinese food but having a P.F. Changs probably explains it. Every time we are in Florida visiting our family, we always get together for one meal there. 🙂
It’s one of our favorites too, Karen, and you are right about it being so easy to prepare and healthier when you can manage the ingredients. I like that you added a little color, which always makes a meal more appealing ~ looks delicious!
Hi Judy, I’m glad that your family enjoys this dish as much as we do. I do think color is important when preparing a meal…I’m happy you agree. Thank you for your nice compliment.
This gorgeous photo makes me want to dive into the computer screen, Karen. Just lovely and soooo appealing. Thanks for sharing such a nice recipe for a favorite dish.
Thank you Vicki, for your nice compliment. I’m happy that you enjoyed the photo and recipe. 🙂
One of the most comforting food for my asian licking!!!
lovin it with cashew or macadamian nuts too…..
Hi Dedy, I’m sure that you make a delicious Kung Pao. I make it often with cashews because they are my husband’s favorite nut but I have never tried it with macadamia nuts as they are very expensive here.
I always loved Kung Pao chicken in college and don’t think I have had it since. I love having the recipe so I can now make it at home. Thanks, Karen!
PS – I hear it is freezing there again! Stay warm and cozy – I bet the Kung Pao warms you up inside!
Oh my goodness David, I can’t believe that you haven’t had Kung Pao since college. You are definitely going to have to gather up all the ingredients and make this dish soon. Yes, it is very cold here in New Hampshire…down in the single digits at night and in the twenties during the day. 😦 If you have noticed, I’ve been making comforting and spices dishes a lot to warm the body and soul. Thank you for your nice comment and I hope you enjoy the recipe.
This looks beautiful, Karen and although it’s 10:00 in the morning, I’m now craving this lovely, spicy dish. Luckily, I have a very kind mother-in-law who hails from Taiwan and prepares the best food for us when she visits (many dishes I’ve never even heard of), but always with the most wonderful ingredients.
Thank you Allison, for your nice compliment. You are indeed lucky that your sweet mother-in-law prepares meals for you when she visits. I’m sure they must be delicious.
Your post fits me perfectly – love Chinese food; no good restaurants here. I always make my own and I know Kung Pao is not the healthiest of Chinese dishes. So I like your version that is not fried. and will give it a try.
Hi Jovina, I’m happy that you enjoyed the post and that you like my version of Kung Pao. I hope you will enjoy the dish as much as my husband and I do.
I made your Kung Pao recipe this weekend and we liked it a lot. Very authentic taste. Thanks for sharing it.
Thank you so much Jovina, for letting me know that you made the Kung Pau recipe and that you enjoyed it. Thank if very kind. 🙂
Nice job … this is one of my ‘signature’ dishes and one by which I judge Chinese restaurants 🙂
Hi John, Isn’t it funny how we gage a restaurant by certain dishes. If a restaurant doesn’t get a certain dish right, I’m not usually excited about going back…I’ll just make it at home. 🙂
This is a keeper. I love spicy chinese food and rarely make it. I love how versatile this recipe is.
Thank you Lynda, for your nice compliment…I’m happy to know that you like my version of Kung Pao. This is such an easy dish to make and adaptable to what you enjoy. 🙂
It certainly is a lovely looking dish Karen, you’ve added the right punch of colour to make it pop and I’m sure the flavours are exceptional. I like stir frying because it’s relatively healthy and it allows you to maintain a crisp texture for most of the vegetables which I think is essential for a really good stir fry. The bonus of cooking this at home is not only the health benefits but the customization as you mentioned plus there are no chemicals involved — here most Chinese restaurants still use MSG which can be problematic. The brown rice is also quite lovely as it adds a certain texture and more of a sweet flavour than plain white rice.
Thank you Eva, for your nice compliment, I’m glad you like my version os Kung Pao. I think color plays a big part in our enjoyment of a meal. I do think this is a healthy meal when combined with brown rice and broccoli.
What a beautiful dish! Pinning this now 🙂
Thank you Jillian, for your compliment and pin. I’m happy that you like my version of Kung Pao.
This is such a classic dish! And would you believe I’ve never made it? I must be mad. 😉 I do order this in restaurants, but really need to get my act together and make this at home — it’s a pretty easy recipe. And I know how great it tastes! Thanks for this.
Hi John, I’ve been surprised that several of my cooking friends have not made this dish before. I do hope you try making it yourself. It is so good when prepared fresh at home. Thank you for your nice comment.
Such a vibrant looking dinner especially that broccoli. I love all the strong flavours.
Thank you Boleyn, for your nice compliment. I agree with you…there are a lot of strong flavors in this meal and they seem to go together very well.
Kung pao chicken is my favorite Chinese dish 🙂 I like to fix it with chicken thighs. Thank you, Karen!
Hi Amy, I’m glad you like Kung Pao as much as I do. The thighs are very good in this dish as it stays very moist. Thank you for your nice compliment.
Extra chillies please, I love this extra hot, tongue numbing hot that is.
Hi Raymund, Tongue numbing hot…you will definitely have to add a lot more chilies. 🙂
Looks fabulous, Karen. Can’t wait to try your recipe.
Thank you Jill, for your nice compliment. I hope you will enjoy the recipe as much as my husband and I do.
That dish just jumps off the page. Such vibrant colors and tack-sharp focus. Beautiful!
Thank you Darryl, for your very nice compliment. I’m happy to you that you like the photo. 🙂
Looks tasty and I bet would be equally good with tofu! Thanks for the inspiration to try making Chinese dishes at home.
Hi Laura, I think you will really like Kang Pau and will find it an easy recipe to make at home. It will be delicious made with tofu…enjoy!
Doesn’t surprise me that Kung Pao is so popular, definitely my go to meal at a chinese restaurant. I have made it at home before but not a homemade sauce. This looks wonderful. Going to have to try this one, Karen. You’re right about having more freedom when you cook at home, I totally would add more veggies! Happy St. Pattys Day 🙂
Hi Kelly, I think a lot of us like Kung Pao. The sauce is easy to make and you get to adjust to just how spicy you like it.
Karen, Don’t you think we have learned to make a better Chinese dish (some of course 😀 ) than some we order at the restaurants? 😀 ))) I like to make the ‘walnut prawns’, the one with the candied walnuts and the mayonnaise sauce. I wonder what is the original sauce before mayonnaise? I shall investigate. 😉 Having said all this, my mouth was watering looking at your ‘kung pao, Szechuan style chicken w/ peanuts’. Mmm
Thank you Fae, for your nice compliment. I’m happy to know that you like my version of Kung Pao. I do agree with you that we can prepare better Chinese food at home than at some restaurants…especially the restaurants that I have tried in our area. 🙂
Good chinese food is so hard to come by around here, sounds wonderful!
Hi Gintare, I know what you mean…it is why I cook it at home. I’m glad that you like the dish, thank you.
We find that good Chinese restaurants are hard to find anymore. Most are cheap buffets. The best Chinese food is at our house and I can’t wait to try this. It’s gorgeous.
Hi Sam, I have to agree with you about some of the restaurants. Unfortunately it seems that quantity is more important than quality a lot of time. Thank you for your nice compliment and I hope you will enjoy the recipe. 🙂
A very appetizing tasty dinner, dear Karen,….Yum Yum yummmm. Just the way, I like my foods to be. 😊
Thank you Sophie, for your sweet comment. I’m happy to know that you like this Chinese dinner. 🙂
Yes, yes!!I 😀
Yummy, will definitely be trying this. We don’t have a good Chinese restaurant nearby either so I love attempting my own oriental concoctions, often using lots of veggies from the garden.
Hi Andrea, One of the things about living in a rural area is the lack of good ethnic restaurants. I hope you will enjoy the recipe, it should be very good with veggies from your garden. Thank you for your nice compliment.
LOve the look of this and the taste of this! Prepare stirfries about 3-4 times a week [never the same way twice 🙂 !!] and Szechuan is often the style chosen. Make mine rather similarly, yes, usually have red and yellow peppers in the mix, but the name Kung Pao is totally foreign to me. Perhaps because I never have any form of takeaway, perhaps it is simply called ‘Szechuan chicken’ Down Under? And I too love broccoli with it but that I steam with a tad of sesame oil to go on top!! Lovely recipe Karen . . .
Thank you Eha, for your nice compliment. I’m happy to know that you like Szechuan food and this recipe. I know that dishes sometimes go by different names in different countries but the name Kung Pao is pretty common here in the US.
Karen, the name Kung Pao chicken always makes me laugh for some reason… yours looks absolutely delicious! Bookmarking now!
Hi Lizzy, I’m happy to know that a you like the looks of this dish. Thank you for bookmarking it…I hope you will enjoy the recipe if you get a chance to make it.
Finally I added you to my “Blogs I Love” Pinterest board, it was long overdue! I look forward to keeping up with your delicious posts:-) My hubby and I love love Kung Pao. I added your delicious recipe to my Favorite Pinterest board. We definitely need to make this recipe!!! Yum, Hugs, Terra
I appreciate your lovely gesture and compliment, Terra. It is very nice to know that you enjoy my posts…thank you! I hope you and your husband will enjoy the Kung Pao.
Oh, girl…your homemade Kung Pao looks divine. Truly inviting. It’s well after Midnight here and now I’m hungry for Kung Pao! 😉 Thank you for sharing and enjoy the rest of your week!
Thank you Stacy, for your lovely compliment. I’m happy to know that you enjoy the recipe. Sorry that it made you hungry so late at night. 🙂
This is way better than take out. Love the fresh flavors. They use so much MSG here in HK and I know that is why I do not feel good whenever we eat out.
Hi Bam, I’m glad you like my recipe, thank you. Unfortunately you are right about MSG being in lots of food prepared in Chinese restaurants.
This looks fabulous, Karen!I I have to make it soon.
found a very large Vietnamese market in Denver recently, which made me very happy as now I can find all the ingredients to make varied Asian flavored dishes. I really like the flavors of Thai food the best.
Thank you for your nice compliment, Pat. I’m happy that you like the recipe. It is wonderful that you have a market where you can get good Asian ingredients. Unfortunately, I have to travel to one of the larger cities to get any ethnic ingredients.
This is one of my most favourite dishes to order when I dine in a Chinese restaurant; it has so much flavour. I’ve never made it myself so thanks for providing a recipe xx
Hi Charlie, It appears that this dish is a favorite of a lot of us. I glad I could provide you with a recipe so that you can make it yourself. I hope you will enjoy it.
I’ve never made this at home before, Karen, but you make it sound so easy and versatile. 🙂 I will have to try it. 🙂
Hi Krista, This is a very easy dish to make and you can tweak it to suit your taste. I hope you will enjoy it. 🙂
How funny…I made kung pao chickpeas last week! I must try your sauce recipe to compare.
Hi Joanne, I think you will like the sauce. The freshly grated ginger gives it a nice flavor.
I will look out for the Chinese black vinegar on my next visit to the Chinese supermarket 🙂
Hi Tandy, I hope you will find the black vinegar but if not balsamic makes a good substitute.
i love how the peanuts add that extra crunch factor. I am always looking to have different elements of texture in dishes!
Hi Jessica, That is exactly what I like about this dish…the crunch of the peanuts and the spicy sauce. 🙂
Way better looking than take-out!
Thank you Chunklet, I’m glad you think so. 🙂
I’ve never made this but this post makes me want to.
Hi Larry, I’m glad you enjoyed the post and that it has inspired you to try making it. Thank you for your nice compliment.
What a beautiful dish and I think that even here in Spain I have all the ingredients ot pull this one together!
Thank you Tanya, for your nice compliment. This is indeed a dish where the ingredients aren’t too hard to find. I hope you will enjoy it. By the way, welcome home. 🙂
You know in all these years I’ve never tried this but based on your description, I certainly will now. I’d definitely go with the cashew nuts, no allergy but I love cashews in a dish. And the broccoli certainly does add nice color.
We’re going to get some warm weather starting soon – can you feel it?
Hi Diane, You must give Kung Pao a try. The dish has a slightly sweet and spicy sauce mixed with chicken and crunchy peanuts…it is delicious. Yes I am happy that we are going to get a little warmer to help melt this snow. I’m seeing bits of grass in our front yard but the orchard still has between 6″ to more than a foot of snow. The nice thing is, it can’t last much longer. 🙂
Ooh, I like the addition of black vinegar to the sauce! Thanks for the great recipe, Karen!
Hi Celia, I’m glad you like the black vinegar. A little bit of vinegar seems to enhance all the flavors. Thank you for your nice compliment.
One of my favourites Karen. I must get it into the Easy Oriental series. It’s a classic beautifully presented.
Hi Conor, I’m glad you agree with me about how good Kung Pao is. Thank you for your nice compliment. 🙂
Szechuan is my family’s favourite Chinese style 😀
You are genius at making it!
Choc Chip Uru
Hi Uru, I glad to know that your family likes Szechuan dishes as much as we do. Thank you for your sweet compliment. 🙂
I just picked up some dried Thai chiles over the weekend and I think your recipe for Kung Pao would be just the recipe to try them out! Beautiful dish, Karen!
Hi Jan, I think our timing was perfect…I posted the recipe and you bought the chilies. Thank you for your nice compliment, I’m glad you like the recipe.
You are totally speaking Mr.N’s language right now. He loves this dish! We all enjoy it too, but he is the biggest fan. 🙂 I know he would love for me to make this. Thanks Karen!
Hi Kristy, I’m happy to hear that Mr. N. would enjoy this dish. You will have to tell him Kung Pao is my favorite Chinese dish too. 🙂
Looks wonderful. Colorful and delicious and very healthy.
Thank you for your nice compliment, Catherine. I have to agree that this is a healthy and tasty meal.
I don’t eat at Chinese restaurants anymore, just too many preservatives and bad soy. All my Chinese cooking is done at home these days. I think I’m finally getting better at it! I’ve never tried making this at home and it looks pretty simple! I always add vegetables so your dish looks perfect to me.
Hi Nanzeen, I agree with you that cooking Chinese at home is a healthier way of eating. I’m happy you like my Kung Pao dinner…thank you.
This looks just like the Kung Pao chicken I enjoyed in China, I love these flavors!
Thank you for your lovely compliment, Laura. It is nice to know that what I prepared reminds you of the Kung Pao you had while in China.
I love Chinese and Asian kitchen. I have never tried this dish but by reading the ingredients it is right up my alley!
Hi Katerina, If you like Chinese and Asian food, I think you will really enjoy making this dish. Enjoy!
What I love about you .. is that you are so versatile when cooking – you try everything .. and it always comes out looking great … I’m ready to dive into this plate.
I have missed my cooking, but I need better light in my kitchen .. to take photos of the ready dish, because I eat in the evening – but we change the clock the last weekend in this months .. and I will be back – and I want sunshine in my plate too, back to sepia again now.
Thank you for your kind words, Viveka…they are very much appreciated. I do like to cook a variety of foods and hope to show readers that anyone can prepare dishes that they may never have tried before but are easy to make. All my photos are taken at night as it is the meal that goes directly to the table. Actually, the dish is always mine as it is a little cool after the photos are made. I keep my husband’s dinner under the warming lights above my stove. I thought you were using and happy with your light box…I like your photos. 🙂
Karen, my mini studio is great – haven’t used it for a while, because I can’t find the right bubls for the lights – so the light isn’t right. Not anywhere to be found.
I did photos for a post yesterday – had dinner a so I could use the balcony light. My meal was far from warm when it was time to eat. *smile
I’m following a fantastic “chef” – he take the most fantastic images and his blog is so beautiful done, but he just make the dish – but don’t eat anything of the dishes he is post ????!!!!
Karen, you’re on the right track … and you have fantastic blog.
It is too bad that you can’t find the proper bulbs for your light. Thankfully the days are getting longer and you should get more light soon.
Yes, the bubls I can get has a soft light … but I need white cold. -10C something. I think I can get them from Germany.
Wow Karen, you sure perfected this dish…looks delicious, and the colors so vibrant…I am bias…I love Chinese food!
Hope you are enjoying your week 😀
I appreciate your lovely compliment, Juliana. It is nice that someone that is biased to Chinese food likes my recipe for Kung Pao…that means a lot and I thank you. This has been a very busy but nice week…I hope yours has been nice as well.
I just made Chinese food this week myself! I love all of those flavors. I’ll be bookmarking this recipe to try soon. It looks delicious!
Hi Susan, It seems that Chinese food has been calling both our names. I hope you will enjoy the Kung Pao as much as I know I will enjoy your Mu Shu Pork. Thank you for your nice compliment.
That looks so good and I’m not surprised that it’s popular in restaurants. Nice choice Karen!
Thank you Meg, for your nice compliment. I’m happy to know that you like the recipe. Kung Pao is one of my favorite Chinese dishes as I love the spicy sauce and the crunchy peanuts mixed with the chicken…it is so good. 🙂
Kung Pao is my favorite! I always get the Kung Pao Scallops at PF Changs. Love the peanuts! Your chicken looks so perfectly coated in sauce. Must try this recipe soon 🙂
Hi Christin, I’m happy to know that you like Kung Pao as much as I do. I hope you will enjoy the recipe if you get a chance to try it. Thank you for your nice compliment.
Kung Pao chicken has been on my bucket list for so long…I don’t know why I’ve never made it at home! Your recipe looks terrific, but I’m sure I’ll have to take your suggestion of lightening up on the peppers for my family 🙂
Hi Liz, I do hope you try Kung Pao…it is not only simple to prepare but delicious. The nice thing about this recipe is that you can adapt it to your own taste. Using whole died chilies means that you can control the heat as you can take them out before serving if you wish to compared to fresh chilies that are chopped up in many spicy dishes.
Thats looks delicous and i love peanuts.
Happy spring Greetings, Wieczora (◔‿◔)| My photoblog
Hi Wieczora, I appreciate your stopping by to visit my blog and your lovely compliment. I’m always happy to meet readers from Germany as I visit there almost every year. I’m glad that you like my recipe, thank you. 🙂
I love Chinese food but do not prepare it frequently at home.
This chicken looks fantastic and is easy to prepare.
It’s on my to do list!
Thank you Daniela, for your nice compliment. You will find that this is a very easy dish to prepare at home. Enjoy!
Sounds full of flavour!
Hi Ladyfi, Kung Pao is full of flavor. You could certainly make the same dish using tofu instead of chicken.
We don’t have a good Chinese restaurant around the corner and I’m going to make your Kung Pao chicken this weekend!
Hi Maureen, I’m happy to know that you like the Kung Pao recipe and are going to try it. Thank you, and I hope you enjoy it as much as my husband and I do. 🙂
What a great recipe! Looks delicious and healthy with tons of flavor. Chinese food is one of my favorites, this one especially.
Thank you Kristy, for your nice compliment. I do think this is a healthy meal. I’m happy to know that you like Kung Pao as much as I do.
You are right! it is the dish that I always order and, let me tell you, you made it to perfection!
Thank you for your lovely compliment Francesca. I’m glad that you like my version of Kung Pao. 🙂
Kung Pao and General Tso chicken has been on my “must try at home” list for so long. Your photo has me inspired.
Hi Lea Ann, I’m happy to know that my photo has inspired you to make Kung Pao…I know you will like it.
Hi there! The dish looks really fantastic and yummy! I like such food, but usually not prepare it at home..
Have a nice day! Mila
Hi Mila, Thank you for stopping by for a visit and your nice compliment. This is an easy recipe to make at home, perhaps one day you will give it a try. 😀
Your recipe and photos look delicious! I love making Kung Pao Chicken at home since we only have one Asian restaurant in town and it isn’t very good 🙂 I definitely need to try your recipe it looks great!
Thank you Ann, I’m glad that you enjoyed the recipe and photo and I appreciate your compliment. I hope you will enjoy my version if you get a chance to try it.
Looks delicious. I love just about any spicy dish with peanuts.
Thank you Jason, I’m glad you like the looks of the Kung Pao. I totally agree with you about spicy dishes with peanuts…they are delicious.
Hi Karen, this looks very nice. I once briefly dated a girl from the Szechuan region of China and she said that when she’s visiting home at meal times the only thing you can do is keep eating and eating and eating. Not necessarily because it’s so good, but because if you stop you’ll feel overwhelmed by the spiciness of the food, and I’ve been a bit anxious about anything tagged Szechuan ever since, lol 😀
Hi Charles, I’m glad you like my version of Kung Pao. I can assure you that it is no where near as hot as what you would eat if you were visiting the Szechuan region of China. I like a little spice but I think if someone wants it really spicy, I’ll let me add more chilies to suit their taste.
I hope one day to tackle some Asian food, like Szechuan – yours looks wonderfully fantastic!
Hi Kelli, Asian food is really easy to prepare…I hope you give it a try sometime. I’m happy that you like the looks of the Kung Pao, it is one of my favorite Chinese dishes.
Hello there Karen, I love this. I never, ever cook Chinese, nor Vietnamese, nor Thai, Korean…I would have to go on a special shopping trip for ingredients and there are so many restaurants around who do it so well, but I am very impressed with your expertise on this Chinese dish. One of my favorites by the way. Good post.
Hi Teresa, You are lucky to have so many good restaurants nearby. I have to drive several towns over to get just average Asian cooking. I’m glad you enjoyed the post…thank you.
Que delicioso y perfecto se ve me encanta sobremanera lo saludable que es,abrazos
Hola Rosita, Estoy feliz de saber que te gusta el plato y tienes razón, es una comida saludable. Thank you for your nice compliment, I’m glad you like the recipe.
Living in Amsterdam I have tons of great Chinese restaurants just around the corner. Nonetheless this would be a fabulous dish to make at home. Great recipe!
Hi Afra, I’m hoping to travel to Amsterdam again in the next couple of years and can’t wait to try all the good restaurants there. Thank you for your nice compliment, I happy that you like the recipe. 🙂
When you do come over, let me know. I would be happy to let you know my favourite places 🙂
Thank you so much Afra, I would appreciate your recommendations when we eventually head your way. 🙂
This looks amazing. I have seen so many BAD versions of Kun Pao chicken but this one looks perfect!
Thanks for sharing.
Thank you for your nice compliment, Jerry, I appreciate that you like my version of Kung Pao.
yum! your king pao looks so appetizing!
Hi Sarah, I’m happy to know that you like the Kung Pao, I think it is as good as it looks. Thank you for your compliment.
Hi Karen, I love both this style of dish and the name Kung Pao! First time I tried this, was in Shanghai and I’ve sincerely recreated it for friends at home with success. Exactly as you describe (it can) adapted to include all sorts of delicious additions like the veg, bamboo shoots, or (if you can get your hands on them,) tinned lily root bulbs! True, they eat the Lily flower root with this dish sometimes. Tastes similar in texture to water chestnuts!
Hi Alli, I’m glad that you like this dish as much as I do. I haven’t seen lily flower root in my markets but hear it is a good addition to Chinese dishes.
Hi Karen, most of the time I’ve found it in the tinned section of an Asian grocer. Usually amongst the straw mushrooms, water chestnuts etc. they’re pretty inconspicuous (but) not necessary of course!
Sometimes they’re simply stir fried with celery. One for your next Chinese banquet 😉 Happy Hunting!
I’m going to go scouting the next time I’m at the grocer. Thanks. 🙂
This is my favourite Chinese dish Karen. I have no idea why I haven’t googled a recipe for it. I’ll bookmark this to be back.
Hi David, This is my favorite Chinese dish as well. I’m glad you like my recipe…I know you will make a terrific version. Thanks!
This is definitely a dish I go for when I get Chinese. thanks for sharing your delicious looking recipe! Now I can make it at home.
Hi MJ, I’m glad that you like Kung Pao and I hope you will enjoy my recipe. Thank you for your nice compliment.
Love this dish and can’t wait to try it…packs a good pow in the taste buds
Hi Donna, You gave my a chuckle with your comment. Kung Pao does indeed give a pow to your taste buds. 🙂 Thank you for your nice compliment…I hope you will enjoy the recipes.
I haven’t had this dish in ages Karen, so thank you for the reminder (i’ve saved the recipe) – I’ll make it with tofu or prawns and I’m sure I’ll enjoy it lots
Hi Claire, I’m happy that my post has reminded you about how good Kung Pao is. It will be excellent either with prawns or tofu and I hope you enjoy the recipe. 🙂
Kung Pao is definitely one of my favorite dishes to order when we are getting Chinese food. This looks very authentic and the ingredients sound yummy! I have to get some black vinegar next time I am at my Asian market.
Hi Becki, Kung Pao is a dish I like to order the first time I visit a Chinese restaurant…it is how I judge their kitchen. Thank you for your nice compliment, I’m glad you like my recipe. Don’t worry if you can’t find black vinegar, balsamic will give you excellent results.
Never thought kung pao chicken was so easy ! I think it would be good to try and make it at home – to adjust the amount of salt and sugar and oil that you usually get when you order this in a restaurant (or worse – take-out).
Hi Carolyn, Kung Pao is very easy to prepare at home…I’m glad you like this recipe. Thank you.