Maria's Famous Kung Pao Chicken Recipe

Editor's Note - Maria is a GoEast teacher, and a fantastic cook. Always let a girl from Sichuan cook Kung Pao Chicken for you. It's just better.


  • Soy sauce
  • Chinese cooking rice wine
  • Cornstarch
  • Boneless chicken breasts, cut into cubes
  • Egg


  • Soy sauce
  • Sesame oil
  • Sugar
  • Corn starch

Other Ingredients

  • Minced garlic
  • Minced fresh ginger
  • Ground pepper
  • Green & red pepper
  • Unsalted, dry-roasted peanuts
  • Green onions, cut into 1 cm long segments


  1. Turn on your stove's exhaust fan and/or open a window
  2. Heat up the oil, add the chicken and stir fry until the chicken is longer pink. Usually 2 to 3 minutes
  3. Remove the chicken and set aside. Add one spoon of oil and stir fry the minced garlic, ginger and pepper to quickly stir-fry, 30-45 seconds
  4. Put the chicken back into the pot and stir it with the garlic, ginger and pepper for 30 seconds.
  5. Add the green onions and stir fry for about 2 minutes
  6. Pour in the sauce and mix to coat the other ingredients
  7. put in the peanuts and cook for another minute
  8. Enjoy!

Note: There are no precise measurements for spoons or cups in Chinese cooking. It all depends on your own preference of taste. That's Chinese cooking!


Maria writes columns for the GoEast Blog on studying Chinese and Chinese language. She completed her MA atBeijing Foreign Studies University and has over 6 years experience teaching Mandarin. She founded GoEast together with Wang Rong in 2010.