Recipe by: Jane Wu

Source: Family recipe (Jane Wu’s mother and 6 aunts taught her)

Serve with steamed rice



  • 2 chicken breasts, cubed (~400 g boneless chicken breasts)
  • Marinate: 2 Tbsp Chinese cooking wine, 2 Tbsp light soy soy, 4 Tbls cornstarch
  • 4-5 boneless chicken legs, cubed
  • 3 Tbls Chinese vinegar
  • 2 Tbls Chinese cooking wine
  • 2 tsp light soy sauce
  • 4 Tbls cornstarch
  • 2 tsp sesame oil
  • 2 Tbls sugar
  • 5 whole dried chili pepper, break into 2-3 pieces each
  • 2 scallions (spring onions)
  • 1-2 garlic clove, minced
  • 2 inch piece of ginger root, julienned
  • ¼ cup peanuts
  • Scallions (spring onions) to garnish

kungpao chicken2


  • Marinate the chicken for 30 minutes.
  • Prepare the sauce: Add the vinegar, cooking wine, soy sauce, sesame oil, sugar, and chili pepper to a bowl. Stir until the sugar and cornstarch are dissolved. Set aside.
  • Add oil to a frying pan. Add the chicken and stir-fry (while stirring) until no longer pink (2-3 mins).
  • Add the scallions, garlic, ginger and stir fry about 30 seconds.
  • Add the sauce, cornstarch dissolved in a bit of water first, and peanuts and cook for another 1-2 mins.
  • Sprinkle with extra chopped scallions for garnish and serve.

Download PDF here: Jane Wu Kung Pao Chicken