Kung Pao Chicken

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I know...ANOTHER Kung Pao recipe. However, this is by Wolfgang Puck. Need I say more?

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Ingredients [?]

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  • add   2 tablespoons hoisin sauce
  • add   1 green onion
  • add   1 tablespoon rice wine
  • add   1/2 inch piece fresh ginger
  • add   1 tablespoon peanut oil
  • add   3 tablespoons light soy sauce
  • add   4 dried red chilies
  • add   2 tablespoons cold chicken stock or good-quality canned chicken broth
  • add   2 tablespoons sugar
  • add   3 tablespoons rice vinegar
  • add   1 tablespoon cornstarch
  • add   1/2 teaspoon salt
  • add   2 tablespoons peanut oil
  • add   1 tablespoon cornstarch
  • add   1/4 cup deep-fried peanuts
  • add   8 ounces boneless chicken breasts
  • add   2 tablespoons rice wine
  • add   1 garlic clove
  • add   1 tablespoon soy sauce


  1. 1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
  2. 2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
  3. 3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
  4. 4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.