Kung Pao "Firecracker" Chicken


Serves 4


  • 1lb boneless skinless chicken thighs, cut in large dice
  • 3T canola oil
  • 1 cup sweet green & red peppers (white pith removed), cut into ½” squares
  • 1 cup pasilla chili, cut into ½” squares
  • 1T minced garlic
  • 2 scallions (white tops only), cut  into ½” pieces
  • 2T China Live Chili Bean Sauce
  • 1T China Live Soy Sauce
  • 1T China Live Chili Oil
  • Roasted peanuts, skin on, for garnish (optional)


  1. Heat wok to higher heat, add oil.  Lower heat, add chicken and cook until opaque.  Transfer  chicken to a bowl and set aside.
  2. Raise heat back to high, add a tablespoon of oil, scallions, peppers and garlic and cook until onions char and peppers release flavor.
  3. Add the chicken back to the wok.  Add soy sauce and chili bean sauce and wok toss to create wok hay (“fire into wok”), and sauce is tightened.  
  4. Top with roasted peanuts, if desired, and splash with sesame oil.
  5. Remove from pan and serve immediately with rice.

Back to blog