Kung Pao Chicken

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Adapted from the Brand Names Recipe Cookbook. There are lots of different recipes for this, but this is one of the better ones. Prep time includes marinating time.

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Ingredients [?]

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  • add   5 teaspoons rice wine or dry sherry
  • add   1 tablespoon red wine vinegar
  • add   1 1/2 teaspoons minced fresh ginger
  • add   1/2 cup dry-roasted unsalted peanuts (don't use the seasoned ones; the will burn during toasting)
  • add   1 1/2 teaspoons sugar
  • add   hot cooked rice
  • add   4 teaspoons cornstarch
  • add   1/2 teaspoon salt
  • add   3-4 green onions
  • add   6 small dried hot chili peppers
  • add   5 teaspoons soy sauce
  • add   3 boneless skinless chicken breast halves
  • add   3 tablespoons peanut oil
  • add   2 teaspoons minced garlic
  • add   2 tablespoons chicken broth or water


  1. For marinade, combine 2 Tsp soy sauce, 2 Tsp rice wine, 2 Tsp cornstarch, and salt in a medium bowl, and mix well.
  2. Add chicken, and stir to coat well.
  3. Let stand for 30 minutes, stirring occasionally.
  4. Combine remaining 3 Tsp soy sauce, 3 Tsp rice wine, chicken broth, vinegar, sugar, and remaining 2 Tsp cornstarch in a small bowl, mix well, and set aside.
  5. Heat 1 Tbsp oil in wok or large skillet over medium heat.
  6. Add peanuts and cook until golden brown, being careful not to burn them; remove peanuts and set aside.
  7. Heat remaining 2 Tbsp oil in wok over medium heat, and stir-fry until peppers just begin to darken.
  8. Increase heat to high, add chicken, and stir-fry for 2 minutes.
  9. Add ginger and garlic, and stir-fry until chicken is cooked through, about 1-2 minutes.
  10. Add green onions and peanuts.
  11. Stir cornstarch mixture, and add to pan.
  12. Cook, stirring constantly until sauce boils and thickens.
  13. Serve with hot cooked rice.