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Kung Pao Chicken


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  • 1 1/3 lbs boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  • 5 tbls soy sauce
  • 2 tbls sherry
  • 1 tbls plus 2 teaspoons cornstarch
  • 2 tsp sugar
  • 2 tbls white wine vinegar or rice vinegar
  • 2 tsp Asian sesame oil
  • 1/3 cup water
  • 2 tbls cooking oil
  • 1/2 cup peanuts
  • 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
  • 1/4 tsp dried red pepper flakes


Servings 4


Step 1

In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

VARIATION: Cashew Chicken: Substitute the same amount of cashews for the peanuts.


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