Delicious Kung Pao Chicken Recipe

Name: Delicious Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each chicken breasts; 2 teaspoons sherry dry; 1 tablespoon vegetable oil; 3 tablespoons soy sauce, tamari; 2 tablespoons rice vinegar red; 1/2 teaspoon cornstarch mix with water to form a paste; 1 each green bell peppers cut into 1/2-inch cubes; 2 each scallions, spring or green onions white only; 1/4 teaspoon sesame oil; 2 teaspoons soy sauce, tamari; 1 teaspoon cornstarch; 1 x vegetable oil for blanching; 1 tablespoon sherry dry; 1 teaspoon sugar; 10 each red chili pods dried; 1/4 cup bamboo shoots diced, optional; 1 each garlic cloves minced; 1 teaspoon hot chili pepper oil; 1/4 cup peanuts roasted

Servings: persons

1 each chicken breasts
2 teaspoons sherry dry
1 tablespoon vegetable oil
3 tablespoons soy sauce, tamari
2 tablespoons rice vinegar red
1/2 teaspoon cornstarch mix with water to form a paste
1 each green bell peppers cut into 1/2-inch cubes
2 each scallions, spring or green onions white only
1/4 teaspoon sesame oil
2 teaspoons soy sauce, tamari
1 teaspoon cornstarch
1 x vegetable oil for blanching
1 tablespoon sherry dry
1 teaspoon sugar
10 each red chili pods dried
1/4 cup bamboo shoots diced, optional
1 each garlic cloves minced
1 teaspoon hot chili pepper oil
1/4 cup peanuts roasted

1
Bone chicken, remove skin and cut meat into 3/4 inch cubes.
2
Combine with marinade ingredients in the order listed.
3
Set aside.
4
To oil-blanch, set wok over high heat for about 1 minute.
5
Add 2 cups oil and heat to 300 degrees.
6
Add chicken, stirring to separate pieces.
7
Remove and drain.
8
Combine seasonings thoroughly and set aside.
9
To stir-fry, remove all but 2 tablespoons oil from wok.
10
Reheat, swirling pan to coat sides.
11
Add chili pods, breaking only one in half.
12
Stir for about 45 seconds or until browned (but not burned).
13
Return chicken and cook for 1 to 2 minutes until browned.
14
Add vegetables, stir-frying for 1 minutes.
15
Add seasonings, mixing thoroughly, and cook until thickened.
16
Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve.

436

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 19 ingredients. The key ingredients include: 1 each chicken breasts, 2 teaspoons sherry dry, 1 tablespoon vegetable oil, 3 tablespoons soy sauce, tamari, and more.

Yes, Delicious 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!

Delicious Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions