Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs (.7 kg) chicken breast, cut into pieces; vegetable oil for cooking; 2 tbsp (30 ml) cooking wine, divided; 2 tbsp (30 ml) soy sauce, divided; 2 tbsp (30 ml) sesame oil, divided; 2 tbsp (30 ml) corn starch mixed with 2 tbsp (30 ml) water, divided; 1 tsp (5 ml) hot chili paste; 1 tsp (5 ml) white vinegar; 3 tsp (15 ml) brown sugar; 4 green onion stalks, chopped; 1 tbsp (15 ml) chopped garlic; 1 (8 oz (224 grm).) can sliced water chestnuts; 4 oz (112 grm). chopped roasted peanuts (can use cashews for different but wonderful change!); cooked rice

Servings: persons

1-1/2 lbs (.7 kg) chicken breast, cut into pieces
vegetable oil for cooking
2 tbsp (30 ml) cooking wine, divided
2 tbsp (30 ml) soy sauce, divided
2 tbsp (30 ml) sesame oil, divided
2 tbsp (30 ml) corn starch mixed with 2 tbsp (30 ml) water, divided
1 tsp (5 ml) hot chili paste
1 tsp (5 ml) white vinegar
3 tsp (15 ml) brown sugar
4 green onion stalks, chopped
1 tbsp (15 ml) chopped garlic
1 (8 oz (224 grm).) can sliced water chestnuts
4 oz (112 grm). chopped roasted peanuts (can use cashews for different but wonderful change!)
cooked rice

1
Combine 1 tbsp (15 ml) of wine, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (5 ml) sugar and 1 tbsp (15 ml) of the cornstarch/water mixture - mix these all together and toss with chicken in bowl and coat evenly.
2
Cover and marinade for at least thirty minutes to several hours.
3
Heat a few tbsp vegetable oil in large skillet and saute garlic and onions until a bit soft.
4
Mix together remaining sauce ingredients and add to skillet;heat until hot and bubbly and aromatic; season to taste.
5
Meanwhile, when sauce is cooking, heat some oil in seperate skillet and saute the reserved chicken; cook until juices are clear.
6
Add the chicken to sauce while cooking; heat and simmer until thickened.
7
Serve hot with rice and sprinkle with extra peanuts.

361

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1-1/2 lbs (.7 kg) chicken breast, cut into pieces, vegetable oil for cooking, 2 tbsp (30 ml) cooking wine, divided, 2 tbsp (30 ml) soy sauce, divided, and more.

Yes, 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!

Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions