Kung Pao Chicken Recipe
Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesn’t use a deep fryer – this is it. Even though you can deep fry the chicken pieces this time we are frying the chicken in the wok. Some versions of Kung Pao chicken use vegetables such as zucchini or red bell peppers. This recipe doesn’t call for those but you can add them if you wish. Serve on top of white rice.
Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Cooking Instructions:
Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
Tags: cooking, recipes, food and drink, recipe
I love anything with chicken and this sounds like a great recipe.
This is a great dish - I love the fiery chilli addition to the balance of flavour.
That Kung Pao chicken looks really tasty!
My husband loves Kung Pao Chicken, the spicier the better. I’m bookmarking this recipe.
Wow, chicken looks delicious…. very interesting recipe:)
This looks better than you could get in any resturaunt!
Kungpao chicken looks awesome!! I would definitely love this. The best part is that the chicken is not deep fried! Bookmarked!
I have got to make your recipe. It looks too good to pass up. My mouth is watering and my stomach is growling now, and it’s 10 o’clock in the morning.
thanks, THANKS A LOT!
Ivy - it really turned out great… one of the best!
recipes2share - the chilli flakes add just the right amount of spice.
Kevin - Give it a try, I’m sure you will enjoy it.
Kathryn - Add even more red pepper flakes if you want super spicy!
Vani - it is great.. I love kung pao chicken!
HoneyB - No resturaunt can beat his kung pao
JZ @ Tasty treats - Yes, frying in the wok gives it great flavor. I hope you enjoy it.
Jill@SimpleDailyRecipes.com - Haha, this recipe is amazing… Let me know if you enjoy it
Wow…This looks amazing…I think I will try making it tonight…Thanks for the recipe…
This was amazing with the Chinese Fried Rice recipe.
Yay, kung pao chicken! thanks for the recipe, Bobby! I’m now staying in Australia and the chinese restaurants here don’t have this dish (as far as I know, I’ve been trying to find it ;p ). I guess I’ll just start fixing it up myself.
Wow, looks so good and so easy, too! I’m going to make it this weekend!
Chicken is so at its best like this, when it has that sticky, kind of crispy coating.
That is seriously mouth-watering stuff.
I love kung pao chicken, but haven’t had it in a long time. It looks delicious!
My husband loves KP chix. But it is never hot enought for him. I am going to give your recipe a try.
So much yum! This looks wonderful, I saved the recipe and surely gonna try it, thanks!
YOu have to try making this recipe. I made it for dinner and my boyfriend and I love it. I used a lot of vegetables (1 celery,1 red pepper,half red pepper and zuchinni ) all my vegetables were nicely cooked. However, for the sauce instead of adding 2tsp of (soy sauce,rice wine vinegar, sugar) I added half a cup. As my final product my Kung Pao chicken had the right amount of spice and sweetness. I think for my first time , it was too good to be true. I plan to cook this again. Thank you for the recipe BObby. =D
I really like this recipe it’s awesome! please try mine I just add a little more spice then the norm.
This looks absolutely delicious.
This recipe was very good. Tried it today with white rice, will have to try with the fried rice recipe sometime!
Thanks everyone! I’m glad you enjoyed the recipe.
Just made this useing Veat (fake Chicken) and it was fabulous and very quick to make! This can be made vegan/gluton free by substituting a couple ingredients
Tried it today, it’s delicious!
Thanks for the recipe!