Kung Pao Chicken Recipe

Kung Pao Chicken Recipe


  • 8-10 ounces chicken thigh or breast fillet
  • dried red chili peppers, as little or as much as you want
  • 4 garlic cloves, minced
  • ⅓ cup skinless, unsalted peanuts
  • cooking oil for deep-frying and stir-frying
  • 1 tablespoon soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 2 teaspoons water
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine vinegar, or use any red wine vinegar
  • 3 teaspoons granulated sugar
  • ½ Teaspoon salt
  • a few drops sesame oil
  • 1 Teaspoon cornstarch


  1. Cut the chicken fillet into bite-size pieces.
  2. Combine the soy sauce, rice wine vinegar, water and cornstarch in a bowl; add the chicken pieces and marinate for at least 30 minutes.
  3. For the Sauce: Put the cornstarch in a small bowl, add about a tablespoon of water and mix until there’s no more lumps then add the rest of the sauce ingredients. Mix well and set aside.
  4. Heat about 3 tablespoons of oil in a pan or wok if you have one. Put the chicken into the wok, and saute for about 1 minute over high heat until browned.
  5. Push the browned chicken pieces over to the side of the wok or pan; remove excess oil and leave only about a tablespoon or two.
  6. Add minced garlic, then the dried chillies.
  7. Stir-fry then until garlic is fragrant and golden then incorporate the chicken piecesfrom the side of the pan to the garlic and chillies.
  8. Stir in the peanuts and add the sauce. Mix well. Plate and serve with hot steamed rice


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