Hunan Kung Pao Recipe -
Hunan Kung Pao Recipe
  • READY IN hrs

Hunan Kung Pao

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 15 mins


  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.
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  • Cook's Note:
  • Substitute cashews for the peanuts, if you prefer.

Reviews More Reviews

Most Helpful Positive Review
Nov 08, 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.

Most Helpful Critical Review
Oct 21, 2011

I followed the recipe exactly. It tasted like soy sauce and the heat from the peppers, which was disappointing. I like spicy food but not if there's no other flavor other than "hot". I'd grind the peppercorns, too. No one liked crunching into them and they were hard to avoid.

Nov 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 :)

Sep 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.

Aug 30, 2011

Great flavor! I left out the shrimp and used 2 chicken breasts & doubled the sauce and added veggies I had on hand. (mushrooms, onions, green peppers, celery, shredded carrot, and green beans.) I added some sweet chili sauce in place of the red chili peppers. I have at least 6 servings of this dish (and I was trying to cook for 2.) I served this over rice and it was a hit! Looking forward to leftovers. Thanks !

Nov 04, 2010

Very good, easy. I added an onion, 3 carrots, and 4 celery stalks. Piece of cake, love the sesame oil!

Mar 30, 2010

Absolutely fabulous recipe! Almost tastes like the real thing. I make one spicy for me and DH and one not spicy for the kids and they all love it!

Aug 25, 2011

This is one of the best restaurant style Kung Pao's I've ever had! It was made even better with fresh peppers from my garden. I only made one substitution, using peanut oil instead of vegetable oil.


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  • Calories
  • 790 kcal
  • 39%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 228 mg
  • 76%
  • Fat
  • 51.9 g
  • 80%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 59 g
  • 118%
  • Sodium
  • 1736 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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