Kung Pao Chicken

kung pao chicken
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Kung Pao chicken.This spiced chicken dish is very popular in China.Cubed chicken breasts with spicy sauce,peanuts and dry sherry cooked in skillet.Very delicious!


  • 1 large whole skinless and boneless chicken brest,cubed
  • 1/2 egg white
  • 2 teaspoons cornstarch
  • salt to taste
  • 2 tablesppons bean sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chili paste with garlic
  • 1½ teaspoons granulated sugar
  • 1 tablespoon dry sherry
  • 1 tablespoon red wine vinegar
  • 4 garlic cloves,peeled and flattened
  • 1 cup (250 ml) vegetable oil
  • 1 cup shelled unsalted peanuts
  • 12 dried hot red peppers,halved


Step 1

In a large bowl,combine cubed chicken,egg white,cornstarch and salt. Mix well. Cover and refrigerate for 30 minutes.

Step 2

In a small mixing bowl,combine bean sauce,hoisin sauce,chili paste,sugar,sherry,vinegar and garlic. Mix well and set aside.

Step 3

In a large nonstick skillet,heat vegetable oil until hot but not smoking. Turn off the heat and add peanuts. The peanuts will turn light golden brown. Using a slotted spoon,remove browned peanuts. Drain on paper towel.

Step 4

Heat vegetable oil again over medium-high heat. Add chicken mixture. Cook,stirring, for 45 seconds or until chicken becomes translucent. Remove cooked chicken from the skillet and drain well.

Step 5

Pour off all but 2 tablespoons of vegetable oil from the skillet. Add the peppers and cook until dark,for about 15 seconds. Stir in the sauce and chicken and cook for 1 minute. Sprinkle with cooked peanuts and serve.

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