Kung Pao Chicken

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

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker thai turkey meatballs recipe

    Slow Cooker Thai Turkey Meatballs Recipe

  • 15 minutes instant pot clam chowder recipe

    15 Minutes Instant Pot Clam Chowder Recipe

  • pressure cooker classic lamb ragout recipe

    Pressure Cooker Classic Lamb Ragout Recipe

  • slow cooker pork chops with apricot sauce recipe

    Slow Cooker Pork Chops with Apricot Sauce Recipe

  • slow cooker meatballs florentine recipe

    Slow Cooker Meatballs Florentine Recipe

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.