See our newer and easier version of Kung Pao Chicken here:

Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China.

This dish is usually prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been used to created other gong bao dishes with other types of meat including frog and fish etc. For some unknown reason (really beats me), Kung Pao chicken is very popular in westernized Chinese cuisine.

Refer to the ingredient list below or go to our webpage for easy reference:

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Serves 4

Marinate for chicken
700g of chicken meat
1 tablespoon of oyster sauce
1 tablespoon of light soya sauce
2 teaspoons of cornflour or tapioca flour
a generous dash of white pepper

1 cup of water
2 tablespoons of dark soya sauce
2 tablespoons of oyster sauce

Other ingredients
3 cloves of garlic – minced
2 onions – quartered
3 pieces of chilli padi (optional)
20 pieces of dried chilli (soaked to rehydrated)
1 stalk of spring onion – cut into 1 inch long
4 slices of young ginger
2 teaspoons of sugar
1 teaspoon of Sichuan peppercorns
1 tablespoon of Chinese cooking wine or Huatiao wine
1 tablespoon of sesame seed oil
2 tablespoons of black vinegar


42 thoughts on “SUPER EASY Kung Pao Chicken Recipe 宫保鸡 One Pot Chinese Chicken Recipe • Spicy Chinese Food”

  1. Omg! I don’t know how you do it. The taste is spot on. The taste of Kung pao. Love love love it. Keep safe folks. Will be testing out your recipes. I have made many from here.

  2. I got the below message as SMS. I didn't subscribe any of your product. Without my per mission how you can deduct money?
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    I already unsubscribed.

  3. I had kungpao chicken in good Chinese restaurants, they make it with cashew nuts or peanuts. We use less oil , I would not deep fry the chicken too.

  4. Hey Roland, thank you so much for all the awesome recipes! I am so grateful for your channel because throughout the whole MCO, me and my cousin were scrolling your channel everyday to get the idea of what to cook next. We’re amateur, without you teaching us how to cook, we’ll end up with instant noodles everyday haha! Thank you so much Roland! You’re a great chef! ❤️

  5. Thank you Chef for sharing this delicious kongpau recipe which i have been long searching…once again thanks for your kindness. Love it love it.

  6. the recipe differs in small details from the kung pao recipes I have read so far. I've never read the Oyster sauce before. I didn't cook Kung Pao until the day before yesterday, but I'll try that.

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