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Kung Pao Chicken (Gong Bao)

Pavithira Vijay
10 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Kung Pao Chicken (Gong Bao) RECIPE

Kung Pao Chicken also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chilli peppers.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Chinese
  • Stir fry
  • Frying
  • Sauteeing
  • Side Dishes

Ingredients Serving: 2

  1. For the marinade:
  2. 300 gms boneless chicken
  3. Salt
  4. 1/2 tsp White pepper
  5. 1 tsp Dark Soy sauce
  6. 1 tsp light soy sauce
  7. 2 tsp Corn flour
  8. 1 tsp vinegar
  9. Other Ingredients :
  10. 2 - 3 tbsp oil
  11. 7 to 8 dry red chillies
  12. 1/2 tbsp chopped garlic
  13. 1/2 tbsp chopped ginger
  14. 1 tbsp chopped celery
  15. 3- 4 Spring onions
  16. 1/2 white onion (cubed)
  17. 1 cup mixed colored peppers (cubed)
  18. Salt as needed
  19. 1/2 tbsp sugar
  20. 1 tsp Dark Soy sauce
  21. 1 tsp light soy sauce
  22. 1 tsp oyster sauce
  23. 1 tsp corn flour + 1/4 cup water
  24. 1/3 to 1/2 cup peanuts or cashewnuts


  1. Marinate the chicken pieces with the ingredients mentioned and allow it to sit for 10-15 minutes. Then add oil in a wok and fry the chicken for 4-5 minutes in a high heat until it turns opaque and is almost cooked. Remove the chicken and keep it aside.
  2. Add some more oil in the wok, throw in the dry red chillies and the sichaun peppers (if you have) and flash fry them until the oil is fragnant, then add in the ginger, garlic, celery and fry them all.
  3. Next, add in the onions and spring onion (white part), colored peppers and fry them for 2 minutes in a high heat. Sprinkle salt and pepper, all the sauces and continue sauteing them.
  4. Add in the fried chicken pieces to it, some sugar and fry for a minute or two. Next, pour in the corn flour slurry and toss it well.
  5. Throw in the roasted peanuts and keep tossing until the corn flour slurry thickens and coats the chicken well while making it glossy. Add the spring onion green part, then toss well and turn off the stove.

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Andrea Srivastava
Andrea Srivastava   Nov-17-2016

I have always wanted to try this recipe, thanks!

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