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Hunan Kung Pao


Total Time: 1 hr 15 min (Prep 30 min; Cook 20 min)

Yield: 4 servings




4 skinless, boneless chicken breast halves - cut into 1 inch cubes

20 peeled and deveined large shrimp (21 to 30 per pound)

4 teaspoons soy sauce

4 teaspoons rice wine

2 teaspoons sesame oil

1 tablespoon cornstarch


1/2 cup vegetable oil, divided

4 cloves garlic, minced

16 dried red chile peppers, cut in half

2 teaspoons Szechuan peppercorns (optional)

1 red bell pepper, sliced

1 green bell pepper, sliced

1/4 cup dark soy sauce

2 tablespoons rice wine

2 teaspoons white sugar


1 cup salted peanuts

4 green onions, cut into 3 inch lengths

2 dashes sesame oil, or to taste (optional)



Hunan Kung Pao


1.Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.


2.Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.


3.Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.