– A Fiery Stir-Fry Classic

Kung Pao Shrimp and Chicken is a bold, flavour-packed dish that perfectly balances sweet, spicy, salty, and umami flavours. This Sichuan classic features tender shrimp and juicy chicken breast tossed in a glossy, aromatic sauce with crunchy peanuts and dried chilies. It's a dish that delivers restaurant-quality results in your own kitchen!

Why You'll Love This Recipe

Authentic Sichuan flavours – The perfect balance of heat, savouriness, and a hint of sweetness.

Quick and easy – Ready in under 30 minutes, making it a fantastic weeknight dinner.

Customizable heat level – Adjust the dried chilies to suit your spice preference.

High-protein meal – A perfect balance of shrimp and chicken for a satisfying dish.

Ingredients

For the Protein:

200g (7 oz) shrimp, peeled and deveined
200g (7 oz) chicken breast, diced into ¾-inch pieces
1 tsp Shaoxing cooking wine
1 tsp soy sauce
½ tsp cornstarch
½ tsp sesame oil

For the Sauce:

2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp black vinegar (or rice vinegar)
1 tbsp Shaoxing cooking wine
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
2 tbsp water

For the Stir-Fry:

2 tbsp neutral oil (such as peanut or vegetable oil)
4 dried red chilies, cut into ½-inch pieces
1 tbsp Sichuan peppercorns (optional, for authentic numbing heat)
2 cloves garlic, minced
1-inch piece ginger, minced
3 green onions, chopped (white and green parts separated)
½ cup roasted peanuts

Instructions

Step 1: Marinate the Proteins

In a small bowl, combine shrimp, chicken, Shaoxing wine, soy sauce, cornstarch, and sesame oil. Toss well and let marinate for 10 minutes while you prepare the sauce and stir-fry ingredients.

Step 2: Make the Sauce

In another bowl, whisk together soy sauce, dark soy sauce, black vinegar, Shaoxing wine, hoisin sauce, sugar, cornstarch, and water. Set aside.

Step 3: Stir-Fry Time

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated shrimp and chicken, spreading them out in a single layer. Cook for 2–3 minutes until shrimp turn pink and chicken is golden brown but not fully cooked. Remove from the pan and set aside.

Add the remaining 1 tablespoon of oil to the wok. Toss in dried chilies and Sichuan peppercorns, stirring for 20–30 seconds until fragrant.

Stir in garlic, ginger, and the white parts of the green onion. Cook for another 30 seconds.

Step 4: Combine Everything

Return the shrimp and chicken to the pan. Give the sauce a quick stir and pour it over the stir-fry. Toss everything together, letting the sauce coat the proteins and thicken slightly.

Stir in the roasted peanuts and green parts of the green onions. Cook for another 30 seconds, then remove from heat.

Step 5: Serve and Enjoy!

Serve immediately over steamed jasmine rice or noodles for a complete meal.

Pro Chef Tips

For extra crispiness: Lightly coat the chicken and shrimp in cornstarch before stir-frying.

Adjust the spice level: Use more or fewer dried chilies depending on your heat preference.

Authenticity boost: Toast Sichuan peppercorns before using to enhance their numbing effect.

Make it vegetarian: Swap shrimp and chicken for tofu or mushrooms.

What to Serve with Kung Pao Shrimp and Chicken

Steamed Jasmine Rice – A perfect base to soak up the delicious sauce.

Garlic Green Beans – A crisp, garlicky side dish to complement the bold flavours.

Hot and Sour Soup – A classic Sichuan starter that pairs beautifully with this dish.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs will add a bit more juiciness to the dish. Just dice them the same way.

Can I make this gluten-free?

Absolutely. Substitute soy sauce with tamari or coconut aminos, and use a gluten-free hoisin sauce.

How spicy is this dish?

It has a medium level of heat, but you can control it by adjusting the amount of dried chilies used.