How to make the perfect Chinese-American dish Kung Pao Chicken?

Detective Pux here, and I'm here to crack the case of the perfect Kung Pao Chicken. This dish is a classic Chinese-American dish that is loved by many, it's a spicy and savory dish with a little bit of a kick. It's the perfect dish to make when you're craving Chinese food but don't want to leave the comfort of your own home.

But before we get into the recipe, let me give you a little background on the dish. Kung Pao Chicken is a Sichuan dish that originated in the Sichuan province of China. It's a spicy dish that's made with peanuts, vegetables, and chicken. However, the dish has evolved over time, and the Chinese-American version of the dish is a little bit sweeter and less spicy than the traditional dish.

Here's the recipe:


  • 1 lb boneless, skinless chicken breast, cut into bite-size pieces
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • Vegetable oil for frying
  • 1/4 cup peanuts
  • 2 cloves of garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon chili flakes (optional)
  • 1 red bell pepper, cut into bite-size pieces
  • 1 green bell pepper, cut into bite-size pieces
  • 2 green onions, chopped


  1. In a shallow dish, combine the cornstarch and flour.
  2. In another shallow dish, beat the eggs.
  3. Dip the chicken pieces in the beaten eggs, then coat them in the flour mixture.
  4. In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat.
  5. Fry the chicken in batches for about 3-4 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
  6. In a small pan, toast the peanuts over low heat for about 2-3 minutes, or until golden brown.
  7. In a small saucepan, combine the garlic, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and cornstarch. Heat the sauce over medium heat, stirring constantly, until it thickens.
  8. In a large skillet or wok, toss the chicken with the Kung Pao sauce, red and green bell peppers, peanuts, and green onions.
  9. Serve over steamed rice and garnish with toasted peanuts and green onions.

And there you have it, the perfect Kung Pao Chicken that will make your taste buds dance. Now if you'll excuse me, I have to go solve another case. But before I go, let me leave you with one final piece of advice: don't be afraid to experiment with the recipe and make it your own. Happy cooking!