Hunan Kung Pao Recipe - Allrecipes.com
Hunan Kung Pao Recipe
  • READY IN 1¼ hrs

Hunan Kung Pao

Read Reviews (29)

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

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Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 1 hr 15 mins
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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.

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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.

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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 :)

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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.

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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 !

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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!

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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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Nov 08, 2010

This was very tasty, and you can customize the ingredients. I used all shrimp instead of chicken, and added celery and eggplant. I also didn't have peanuts so I used cashews. I don't know what "rice wine" is so I used rice wine vinegar. Delicious.

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Nutrition

  • 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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