Classic Kung Pao Chicken Recipe

Name: Classic Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 3 large egg whites; 2 teaspoons salt; 3 tablespoons Asian sesame oil; 3 tablespoons cornstarch; 3 cups peanut oil; 6 dried red chilies; 1 1/2 cups unsalted peanuts; 6 tablespoons minced garlic; 1/2 cup finely chopped scallions; 2 tablespoons chopped fresh ginger; ⅓ cup chicken stock or canned chicken broth; ⅓ cup Shaoxing rice wine or dry sherry; 5 tablespoons reduced sodium soy sauce; 2 teaspoons sugar; 2 tablespoons Chinese black rice vinegar

Servings: persons

3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 large egg whites
2 teaspoons salt
3 tablespoons Asian sesame oil
3 tablespoons cornstarch
3 cups peanut oil
6 dried red chilies
1 1/2 cups unsalted peanuts
6 tablespoons minced garlic
1/2 cup finely chopped scallions
2 tablespoons chopped fresh ginger
⅓ cup chicken stock or canned chicken broth
⅓ cup Shaoxing rice wine or dry sherry
5 tablespoons reduced sodium soy sauce
2 teaspoons sugar
2 tablespoons Chinese black rice vinegar

1
In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch.
2
Mix well.
3
Place a large wok over high heat until hot.
4
Add peanut oil.
5
When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking.
6
When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl.
7
Reserve 5 tablespoons of the oil, and discard remainder.
8
In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside.
9
Reheat wok with reserved oil.
10
When very hot, add chilies and stir-fry until slightly blackened.
11
Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
12
Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil.
13
Mix well, and stir in cornstarch mixture.
14
Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes.
15
Mix again, and serve.

2289

kcal

Calories

148

Fat

Carbs

186

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 16 ingredients. The key ingredients include: 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes, 3 large egg whites, 2 teaspoons salt, 3 tablespoons Asian sesame oil, and more.

Yes, Classic Kung Pao Chicken falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions