Kung Pao Chicken II Recipe

Name: Kung Pao Chicken II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ teaspoons cornstarch, divided; 5 teaspoons soy sauce, divided; 5 teaspoons dry sherry, divided; ¼ teaspoon salt; 3 boneless skinless chicken breast halves, cut into bite-size pieces; 1 tablespoon red wine vinegar; 2 tablespoons chicken broth or 2 tablespoons water; 1 ½ teaspoons sugar; 3 tablespoons vegetable oil, divided; ⅓ cup salted peanuts; 6 -8 small dried hot chili peppers; 1 ½ teaspoons fresh ginger, minced; 2 green onions, with tops, cut into 1 1/2-inch pieces; to taste green onion (for garnish); to taste dried hot chili peppers (for garnish)

Servings: persons

3 ½ teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
¼ teaspoon salt
3 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or 2 tablespoons water
1 ½ teaspoons sugar
3 tablespoons vegetable oil, divided
⅓ cup salted peanuts
6 -8 small dried hot chili peppers
1 ½ teaspoons fresh ginger, minced
2 green onions, with tops, cut into 1 1/2-inch pieces
to taste green onion (for garnish)
to taste dried hot chili peppers (for garnish)

1
For marinade, combine 2 tsp.
2
cornstarch, 2 tsp.
3
soy sauce, 2 tsp.
4
sherry and salt in large bowl;mix well.
5
Add chicken;stir to coat well.
6
Let stand 30 minutes.
7
Combine remaining 1 1/2 tsp.
8
cornstarch, 3 tsp.
9
soy sauce, 3 tsp.
10
sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside.
11
Heat 1 tbsp.
12
oil in wok or large skillet over medium heat.
13
Add peanuts;cook and stir until lightly toasted.
14
Remove peanuts from wok;set aside.
15
Heat remaining 2 tbsp.
16
oil in wok over medium heat.
17
Add chili peppers;stir-fry until peppers just begin to char, about 1 minute.
18
Increase heat to high.
19
Add chicken mixture; stir-fry 2 minutes.
20
Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute.
21
Add peanuts and onions;stir-fry 1 minute.
22
Stir cornstarch mixture;add to wok.
23
Cook and stir until sauce boils and thickens.
24
Garnish, if desired.
25
From Cooking Class CHINESE Cookbook.

400

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 ½ teaspoons cornstarch, divided, 5 teaspoons soy sauce, divided, 5 teaspoons dry sherry, divided, ¼ teaspoon salt, and more.

Yes, Kung Pao Chicken II 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 II

How did you like this recipe?

Frequently Asked Questions