Hunan Kung Pao

Hunan Kung Pao

34 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
Recipe by  JANHAR64

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (34)

Rate This Recipe


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

Jennifer Power

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 :)



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.

More Reviews

Similar Recipes

Kung Pao Chicken

Kung Pao Chicken

Kung Wow Chicken

Kung Wow Chicken

Chicken and Chinese Vegetable Stir-Fry

Chicken and Chinese Vegetable Stir-Fry

Chicken with Green Peppers in Black Bean Sauce

Chicken with Green Peppers in Black Bean Sauce

Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

Ginger Chicken with Cashews

Ginger Chicken with Cashews


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Kung Wow Chicken


next recipe:

Kung Pao Chicken