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Hunan Kung Pao

Hunan Kung Pao

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
JANHAR64

JANHAR64

This recipe is similar to a famous food chain! Serve over thick noodles.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 790 kcal
  • 39%
  • Fat:
  • 51.9 g
  • 80%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 59 g
  • 118%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 1736 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

  1. Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
  2. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
  3. Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mrosenthal
37

mrosenthal

11/8/2011

Best Kung Pao recipe I've tried--tastes just like PF Changs. WARNING: DO NOT use 16 red chili peppers unless you have dead taste buds. We used 4 and our mouths were on fire. 2 is a good amount to use.

Jennifer Power
24

Jennifer Power

11/18/2010

So I tried this recipe last night. I omitted the shrimp, peppers and the optional peppercorns, because seriously where do you find them? Anyway I used frozen snap peas and frozen regular peas and cut up some carrots - you could use any veg really. It's more about the sauce/flavor. And The only chiles I could find were the big ones (recipe calls for 16 dried red chile peppers, cut in half) 16? That seemed crazy to me. So I simply cut up a big chile and removed the seeds. This part I will adjust because I like it spicy, and this was on the mild side. I served it with minute Jasmine rice. And it was really good! Can't wait for leftovers :)

Alissa
17

Alissa

9/20/2011

This was amazing! The only problem was the shrimp was a little over-cooked. Next time I won't cook the shrimp with the chicken at the beginning, I'll just add it after I put the veggies in the wok.

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