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 tablespoon soy sauce; 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine; 1 tablespoon cornstarch; 1 teaspoon vegetable oil; 12 ounces boneless skinless chicken breasts, cut into 1-inch chunks; 1 tablespoon soy sauce; 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine; 1 tablespoon red wine vinegar or 1 tablespoon dark chinese-style vinegar; 1 tablespoon sugar; 1 teaspoon cornstarch; 1 teaspoon salt, to taste; 2 tablespoons vegetable oil; 5 -10 small dried hot red chilies; 1 teaspoon finely ground szechwan pepper (optional); 1 tablespoon chopped garlic; 1 tablespoon chopped fresh gingerroot; ¼ cups chopped green onions; ¾ cup dry roasted salted peanut; 1 teaspoon sesame oil

Servings: persons

1 tablespoon soy sauce
1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
1 tablespoon cornstarch
1 teaspoon vegetable oil
12 ounces boneless skinless chicken breasts, cut into 1-inch chunks
1 tablespoon soy sauce
1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
1 tablespoon red wine vinegar or 1 tablespoon dark chinese-style vinegar
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon salt, to taste
2 tablespoons vegetable oil
5 -10 small dried hot red chilies
1 teaspoon finely ground szechwan pepper (optional)
1 tablespoon chopped garlic
1 tablespoon chopped fresh gingerroot
¼ cups chopped green onions
¾ cup dry roasted salted peanut
1 teaspoon sesame oil

1
Marinade--in a bowl combine soy sauce, sherry, cornstarch and oil; stir well into a smooth sauce.
2
Add chicken, stirring to coat evenly.
3
Set aside at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
4
Sauce--in a small bowl, combine soy sauce, sherry, vinegar, sugar, cornstarch and salt; stir well into a smooth sauce; set aside.
5
Heat a wok or a large deep skillet over high heat.
6
Add vegetable oil and swirl to coat the pan.
7
Add chilies and peppercorns, if using, and toss well.
8
Add chicken mixture and spread into a single layer.
9
Cook, undisturbed, until edges turn white, about 1 minute.
10
Toss well; add garlic, ginger and green onions.
11
Cook, tossing occasionally, until chicken has changed color, 1-2 minutes.
12
Stir sauce and add to pan.
13
Cook, tossing often, until sauce thickens and coats everything and chicken is cooked through, about 1 minute more.
14
Add peanuts and sesame oil and toss once more.
15
Transfer to a serving plate; serve hot or warm.
16
May serve with hot cooked rice.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 tablespoon soy sauce, 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine, 1 tablespoon cornstarch, 1 teaspoon vegetable oil, 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.

Kung Pao Chicken

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