This post contains affiliate links
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!
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.
