Authentic Kung Pao Chicken Recipe

Name: Authentic Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Chicken Breasts, Diced; 1 teaspoon Salt; 1 teaspoon Cornstarch; 1 dash Soy Sauce; 1/2 cups Peanuts; 1 whole Carrot; 1/4 cups Cooking Oil; 1 whole Carrot, Diced; 1 stalk Chinese Lettuce Root Or Celery; 3 Tablespoons Chinese Oyster Sauce; 1 Tablespoon Sugar; 1/2 teaspoons Sesame Oil; 1 teaspoon Sichuan Hot Pepper Paste

Servings: persons

3 whole Chicken Breasts, Diced
1 teaspoon Salt
1 teaspoon Cornstarch
1 dash Soy Sauce
1/2 cups Peanuts
1 whole Carrot
1/4 cups Cooking Oil
1 whole Carrot, Diced
1 stalk Chinese Lettuce Root Or Celery
3 Tablespoons Chinese Oyster Sauce
1 Tablespoon Sugar
1/2 teaspoons Sesame Oil
1 teaspoon Sichuan Hot Pepper Paste

1
In a small bowl, combine diced chicken, salt, cornstarch, and soy sauce.
2
Mix thoroughly and let sit a few minutes.
3
Meanwhile, dry-roast the peanuts.
4
Heat a wok or skillet to medium high heat and add peanuts, tossing occasionally till peanuts begin to pop.
5
Reduce heat to medium/low and continue to roast 3-4 more minutes.
6
These peanuts can be crushed or added whole to the stir-fry (later).
7
Heat cooking oil in the wok or skillet over medium/ high heat till oil begins to ripple or shimmer.
8
Add chicken and stir-fry 2-3 minutes, then remove chicken only using a slotted spoon so the oil stays in wok.
9
Add carrots and lettuce root and stir-fry 1-2 minutes till just beginning to turn tender-crisp.
10
Return chicken to the pot and add peanuts (crushed or whole), oyster sauce, sugar, sesame oil, and hot pepper paste if you want the dish to be spicy.
11
Add a little water to thin the sauce if desired.
12
Stir to mix, then allow sauce to come to a boil.
13
Stir again and serve.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 whole Chicken Breasts, Diced, 1 teaspoon Salt, 1 teaspoon Cornstarch, 1 dash Soy Sauce, and more.

Yes, Authentic Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Authentic Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions