Recipes Cuisine Asian Chinese Hunan Kung Pao 4.6 (75) 53 Reviews 13 Photos This Hunan kung pao recipe with chicken, shrimp, bell peppers, dried chile peppers, and Sichuan peppercorns tastes similar to what you get from a famous food chain! Serve over thick noodles. Submitted by JANHAR64 Updated on June 29, 2022 Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 30 mins Cook Time: 20 mins Additional Time: 25 mins Total Time: 1 hr 15 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 20 peeled and deveined large shrimp (21 to 30 per pound) 4 teaspoons soy sauce 4 teaspoons rice wine 2 teaspoons sesame oil (Optional) 1 tablespoon cornstarch ½ cup vegetable oil, divided 4 cloves garlic, minced 16 dried red chile peppers, cut in half 2 teaspoons Sichuan peppercorns (Optional) 1 red bell pepper, sliced 1 green bell pepper, sliced ¼ cup dark soy sauce 2 tablespoons rice wine 2 teaspoons white sugar 1 cup salted peanuts 4 green onions, cut into 3 inch lengths 2 dashes sesame oil, or to taste (Optional) Directions Combine chicken and shrimp in a mixing bowl along with 4 teaspoons 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. Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean. Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken. Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve. Cook's Note: Substitute cashews for the peanuts, if you prefer. I Made It Print 91 home cooks made it! Nutrition Facts (per serving) 790 Calories 52g Fat 21g Carbs 59g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 790 % Daily Value * Total Fat 52g 67% Saturated Fat 8g 40% Cholesterol 228mg 76% Sodium 1736mg 75% Total Carbohydrate 21g 8% Dietary Fiber 5g 19% Total Sugars 6g Protein 59g 118% Vitamin C 70mg 78% Calcium 115mg 9% Iron 5mg 29% Potassium 969mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.