Shopping Cart

Your cart is currently empty.



How To Prepare Hunan Kung Pao ?


Preparation time: 30 mins

Cooking time: 20mins

Serving: 4


  • 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 20 peeled and deveined large shrimp (21 to 30 per pound)
  • 4 teaspoons soy sauce
  • 4 teaspoons rice wine
  • 2 teaspoons sesame oil (Optional)
  • 1 tablespoon cornstarch
  • ½ cup vegetable oil, divided
  • 4 cloves garlic, minced
  • 16 dried red chile peppers, cut in half
  • 2 teaspoons Sichuan peppercorns (Optional)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ¼ cup dark soy sauce
  • 2 tablespoons rice wine
  • 2 teaspoons white sugar
  • 1 cup salted peanuts
  • 4 green onions, cut into 3 inch lengths
  • 2 dashes sesame oil, or to taste (Optional)


  1. Combine chicken and shrimp in a mixing bowl along with 4 teaspoons 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 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
  3. Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.
  4. Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.
Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link