Kung Pao Madness – a delicious recipe with Chicken, Sherry, Cornstarch, Vegetable Oil, Peppers, Fresh Ginger. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix the sherry and cornstarch to make a paste.
2
Coat the chicken in the mixture and set aside.
3
Heat the oil in a large skillet and add the peppers, cook until they start to blacken, about 5 minutes.
4
Add the ginger and let it sizzle for a minute, then add the chicken.
5
Brown chicken on all sides and then cover and let cook for 30 minutes.
6
Add the sugar to the soy sauce and then add the mixture to the pan and let simmer on low until the chicken doesnt have any pink showing in the center, about 15 more minutes.
7
Chop the peanuts and the green onions.
8
When the chicken is fully cooked, put on a serving plate and garnish with the peanuts and green onions.
514
kcal
Calories
29
g
Fat
34
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 whole Chicken Thighs, 1/4 cups Sherry, 3 Tablespoons Cornstarch, 1/4 cups Vegetable Oil, and more.
Yes, Kung Pao Madness 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.
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