Aug 25 2026
Restaurants›Asian Paradise›Kung Pao Three Delight Recipe

Kung Pao Three Delight Recipe

Inspired by Asian Paradise
Time35m
Serves2

宮保三樣

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Ingredients

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Proteins

Marinade / Prep

Sauce

Aromatics & Veg

Nuts & Finishing

Method

Proteins

  1. 1

    Prepare proteins

    Slice the chicken breast into 1/2-inch bite-sized pieces. Pat the shrimp dry with paper towels. Cut extra-firm tofu into 1/2-inch cubes and lightly press between paper towels to remove excess moisture.

  2. 2

    Marinate chicken

    In a small bowl combine 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and a pinch of salt. Add the chicken, toss to coat, and let marinate 10–15 minutes while preparing other ingredients.

Sauce

  1. 3

    Mix sauce

    In a bowl whisk together 2 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp black vinegar, 1 tsp rice vinegar, 2 tsp sugar, 1 tsp hoisin, and 3 tbsp chicken stock or water. Whisk in 1 tsp cornstarch until fully dissolved. Set aside.

Cooking & Assembly

  1. 4

    Heat wok and fry tofu

    Heat 1 tbsp cooking oil in a wok or large skillet over medium-high heat until shimmering. Add the tofu cubes and pan-fry, turning occasionally, until golden on several sides, about 4–5 minutes. Remove tofu to a plate and set aside.

  2. 5

    Cook chicken

    Increase heat to high and add 1 tbsp cooking oil. When oil is hot, add the marinated chicken in a single layer. Stir-fry until just cooked and lightly browned, about 3–4 minutes. Remove chicken to the plate with tofu.

  3. 6

    Cook shrimp

    Add remaining 1 tbsp oil to the wok. Add shrimp in a single layer, stir-fry until pink and opaque (about 1–2 minutes per side). Remove shrimp to the plate with chicken and tofu. Wipe the wok briefly with a paper towel if there is excessive residue, leaving the flavored oil.

  4. 7

    Toast spices and aromatics

    With wok over high heat, add the Sichuan peppercorns and dried chilies. Toast, stirring constantly, for 20–30 seconds until fragrant (be careful not to burn chilies). Add minced garlic and ginger and the white parts of the scallions; stir-fry 15–20 seconds until aromatic.

  5. 8

    Add vegetables

    Add the bell pepper pieces and stir-fry 30–45 seconds until they begin to soften but remain crisp.

  6. 9

    Combine proteins and sauce

    Return chicken, shrimp, and tofu to the wok. Stir to combine. Pour the prepared sauce over the mixture and stir continuously. Cook 1–2 minutes until the sauce thickens to a glossy coating and everything is heated through.

  7. 10

    Finish and serve

    Turn off the heat. Stir in roasted peanuts, scallion greens, and 1 tsp sesame oil. Toss gently to coat. Transfer to a serving plate and serve immediately with steamed rice.

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