pinit View Gallery 2 photos
Difficulty: Beginner Prep Time 30 mins Cook Time 15 mins Rest Time 5 mins Total Time 50 mins
Servings: 2
Best Season: Suitable throughout the year


This Chinese classical has become one of my favourite dishes! So easy to make, so quick and with such a great burst of flavours and textures! Who needs Chinese take-out with such easy dishes? Not me🤭

Kung Pao chicken has some key ingredients which you absolutely must add. Those are chilli peppers, peanuts and spring onion, everything covered in a luscious and delicious sauce. Serve it with a hot bowl of Jasmine rice and get ready to enjoy one of the best Chinese dishes!

Check out the reel here


For the chicken

For sauce


  1. Preparing the chicken

    Start by mixing the soy sauce and the rice wine vinegar with the chicken, then add the cornstarch and coat well. Let it marinate for 10-20 minutes. In a hot pan, add 1 tablespoon of the oil and cook the chicken until it turns fully cooked and golden. It will form a nice crust because of the cornstarch. Take the chicken out on a plate.

  2. Finishing the dish

    In the same pan, add the remaining oil and fry the garlic, ginger and chillies until fragrant. Do not burn. Add the chicken to the pan, stir for 1 minute, then add the sauce (for the sauce simply mix all the ingredients listed above together) and the onion and the peanuts and stir until thickened. 

    Serve with steamed Jasmine rice.

    I told you it is that easy! Enjoy!

My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.