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Hunan Kung Pao

Rated as 4.6 out of 5 Stars

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

1 h 15 m servings 790 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Substitute cashews for the peanuts, if you prefer.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 790 calories; 51.9 g fat; 21.1 g carbohydrates; 59 g protein; 228 mg cholesterol; 1736 mg sodium. Full nutrition

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Reviews

Read all reviews 40
  1. 58 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 amou...

Most helpful critical review

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 t...

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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 amou...

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 a...

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 w...

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 t...

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....

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!

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

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 vegetabl...

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 wha...