January 18, 2024

Kungpao Shrimp

Recipe: Jing Gao

“The sauce is versatile and can be applied to many canvases, but shrimp comes together quickly.” – Jing Gao


Kungpao Sauce

  • 2 tbsp granulated sugar
  • 2 tbsp chicken stock or water
  • 2 tbsp black vinegar
  • 2 tsp Shaoxing wine
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tsp cornstarch

Kungpao Shrimp

  • 2 tbsp neutral oil
  • 5 o r 6 pieces dried chilis, cut into 1″ segments
  • 1 tsp whole Sichuan pepper
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 3 scallions, white parts only, cut into 1/2″ segments
  • 2 celery stalks, cut into 1/2″ segments
  • 1 lb. shrimp, peeled, tails on
  • 1/2 cup Kungpao Sauce (see above)
  • 1/2 cup roasted cashews or peanuts
  • Microgreens or edible flowers, for garnish (optional)
  • White rice, for serving


Yield: Serves 4

Make Sauce

  1. In small bowl, mix all ingredients together until well combined. Transfer to airtight container and store in refrigerator for up to 2 weeks. When ready to use, make sure to mix well again before cooking.

Make Shrimp

  1. In wok or frying pan over high heat, add oil and heat until smoking. Add chilis and Sichuan pepper, and fry quickly so they don’t burn, 10 to 20 seconds. Add ginger, garlic and scallions, and fry until fragrant. Add celery and shrimp, and flash-fry for about 3 minutes, until shrimp starts to turn pink.
  2. Pour in Kungpao Sauce, stirring to make sure it coats all ingredients evenly, about 1 minute. Sauce will thicken as soon as it hits heat, so move quickly here. Stir in nuts at very end before transferring to serving platter.
  3.  Garnish with microgreens, if using, and serve immediately with rice.

The Book of Sichuan Chili Crisp by Jing Gao. ©2023 Jing Gao. Photography by Yudi Ela Echevarria and Robert Nilsson. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved