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Kung Pao Chicken and Shrimp – A Fiery Stir-Fry Classic
Kung Pao Chicken and Shrimp 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
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
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It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.
My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!
I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.
I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.
We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals
The Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
Instructions for Kung Pao Chicken and Shrimp
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.
- Make it your own!: There is so much flavour going on you could chose one of the protein.
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. Chicken thighs offer so much flavour and forgiveness (just like our best relationships). Chicken thighs will take a few extra minutes to cook!
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.
