This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: Chicken breast (500 g); Dried chili peppers (8 pieces); Sichuan peppercorns (1 teaspoon); Peanuts (1/2 cup); Garlic (3 cloves); Ginger (1 tablespoon); Chives (3 pieces); Red bell pepper (1 piece); Soy sauce (3 tablespoons); Rice vinegar (2 tablespoons); Sugar (1 tablespoon); Cornstarch (2 teaspoons); Oil (3 tablespoons); Sesame oil (1 teaspoon); Salt (Al gusto)

by Waatokok Kitchen

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35 viewsTotal time: 35 min

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Diced chicken stir-fried with dried chilies, Sichuan pepper, and roasted peanuts in a flavorful, slightly sweet and tangy sauce.

Servings: 4
Prep: 20 min
Cook: 15 min
Difficulty: Medium
Category: Main course
Cuisine: Chinese
Serve: Hot
Texture: Juicy, Chunky
Techniques: Sauté
Meal: DinnerLunch

Quick weekday meal
Family meal

Tips

If you roast the chili peppers and Sichuan pepper for just a few seconds too long, they’ll turn bitter—keep a close eye on them. Here’s a video to help you prepare your dish.

Ingredients

Chicken breast (500 g)
$54.50 MXN
Dried chili peppers (8 pieces)
No price yet
Sichuan peppercorns (1 teaspoon)
No price yet
Peanuts (1/2 cup)
No price yet
Garlic (3 cloves)
≈ $0.99 MXN
Ginger (1 tablespoon)
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Chives (3 pieces)
No price yet
Red bell pepper (1 piece)
No price yet
Soy sauce (3 tablespoons)
$4.31 MXN
Rice vinegar (2 tablespoons)
No price yet
Sugar (1 tablespoon)
No price yet
Cornstarch (2 teaspoons)
No price yet
Oil (3 tablespoons)
$2.44 MXN
Sesame oil (1 teaspoon)
$1.67 MXN
Salt (Al gusto)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $63.91 MXN

≈ $15.98 MXN per serving

5 of 15 ingredients

priced

33%

Prices are approximate. · Last updated Oct 7, 2026

Some prices may be outdated.

Tools

Frying pan
Knife
Cutting board
Wooden spoon
Measuring cups
Measuring spoons

Steps

1. Marinate the chicken10 min
Mix the diced chicken with a little soy sauce and a teaspoon of cornstarch. Let it sit while you prepare the rest.
2. Prepare the sauce5 min
In a bowl, mix the soy sauce, rice vinegar, sugar, and the remaining teaspoon of cornstarch.
3. Toast the spices1 min
Heat a little oil over medium heat and briefly toast the dried chilies and Sichuan pepper for just one minute until they release their aroma—be careful, as they’ll turn bitter if they burn. Remove and set aside.
4. Sear the chicken8 min
In the same oil, sear the chicken until it is golden brown on the outside and cooked through on the inside—the thickest part should reach 74°C (165°F) on a meat thermometer.
5. Add aromatics2 min
Add the garlic, ginger, scallions, and bell pepper, and cook briefly.
6. Combine with the sauce4 min
Return the chilies and Sichuan pepper to the skillet, pour in the sauce, and stir until it thickens and coats everything. Add the peanuts.
7. Serve1 min
Drizzle with sesame oil and serve hot, over rice if desired.

Substitutions & variations

Allergic to peanuts? You can make a modified version of this dish by leaving them out entirely—it’s no longer the classic Kung Pao recipe, but it retains the rest of the flavor and cooking technique.
Substitute sesame oil with olive oil, avocado oil, or vegetable oil.
If you don't like spicy food, omit the dried chile de árbol.