Kung Pao Chicken with Red Pepper and Walnut

Recipes / Wednesday, March 27th, 2019

I remember trying this recipe in 2014 and immediately fell in love. I love the sweet and spicy combination of the sauce with the roasted crunch the walnuts brings to the dish – Inspired and adapted from Half Baked Harvest’s Kung Pao Chicken recipe.

Kung Pao Chicken with Red Pepper and Walnut

  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 8 -10


Kung Pao Chicken with Red Pepper and Walnut


  1. 2 tablespoon corn starch
  2. 2 tablespoon soy sauce
  3. 1 tablespoon sesame oil
  4. 2 tablespoon Mirin


  1. 1.5kg chicken thigh cut into cubes
  2. 2 tablespoons sesame oil
  3. 2 red bell peppers cut into squares
  4. 6 large scallions, chopped (green and white separated)
  5. ¼ cup low sodium chicken broth
  6. 1 teaspoon garlic, minced
  7. 1 teaspoon fresh ginger, minced
  8. ¾ cup soy sauce
  9. ¾ cup dry cooking sherry
  10. ½ cup hoisin sauce
  11. 1 tablespoon corn starch
  12. 3 teaspoon Sriracha
  13. 2 tablespoons sugar
  14. 1/4 cup roasted walnuts, roughly chopped
  15. Green Scallion and Chives to garnish

How To Prepare: Instructions

  1. Combine marinade ingredients and mix with the chicken. Allow marinating overnight.
  2. Combine the chicken broth, garlic, ginger, soy sauce, sherry, hoisin sauce, cornstarch, Sriracha and sugar together and set aside.
  3. Heat the oil over a medium to high heat and add the white part of the scallion and red pepper until soft. Remove from wok and set aside.
  4. Return wok to a high heat, once smoking, add the chicken and stir-fry for 3-5 minutes. Reduce heat to medium, add the sauce, bring to a boil and simmer for about 15 minutes. The sauce will begin to thicken slowly. Add the onion and roasted rest pepper and cook for a further 2 minutes. Garnish with roasted walnuts, green scallion & chives. Serve over some freshly steamed or egg fried rice.