Kung Pao Chicken


Kung Pao Sauce:

  • 2-3 tbsp of your favorite Lahtt Sauce
  • ¼ cup soy sauce (or tamari)
  • Chinese vinegar (rice wine or sherry vinegar)
  • Chinese wine
  • Cornstarch
  • White sugar
  • Optional: Hoisin sauce


Stir Fry:

  • 3 tbsp of sesame oil
  • 6 cloves of garlic, minced
  • 1 tbsp of ginger, minced
  • 2 lbs. boneless and skinless chicken breast (or any other meat you prefer)
  • 1 red bell pepper
  • 1 green bell pepper
  • Scallions chopped
  • ½ cup of peanuts or cashews
  • Optional: Celery or other desired vegetables
  • Optional: Sichuan peppercorns


  1. To make the Kung Pao sauce, combine Lahtt Sauce soy sauce, vinegar, and sugar into a bowl and mix. Set aside.
  2. Cut raw chicken or meat of choice into small, uniform pieces. Add into bowl. Add soy sauce and cornstarch to coat the meat, tossing it in the sauce.
  3. Add meat into a large skillet or wok. Stir fry with sesame oil until chicken is cooked through & crispy. Set aside.
  4. Add ginger and garlic and cook for a few minutes until fragrant and golden brown.
  5. Add bell peppers into the skillet or wok and stir fry. Then add cashews or peanuts, dried chili peppers, and scallions. Then stir in the cooked chicken and Kung Pao sauce.
  6. Stir all ingredients together until sauce is slightly thickened, coating all the veggies and the meat.
  7. Top with fresh scallions if desired. Serve with white or brown rice and enjoy!