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Kung Pao Chicken Recipe

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By , About.com Guide

kung pao chicken

Kung Pao Chicken

Stephanie Gallagher
Recipe for Kung Pao Chicken

Although Kung Pao Chicken recipes are normally spicy, this one is not. It is subtly spicy, a little sweet and full of salty peanuts. My kids love it when I make this recipe for Kung Pao Chicken.

Ingredients:

  • 2 cloves garlic, minced (or 2 tsp. pre-minced garlic)
  • 1 tsp. sesame oil
  • 1 tsp. Thai sweet red chili sauce
  • 3 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 Tbsp. corn starch
  • 1/4 cup low-sodium soy sauce
  • 1 tsp. rice vinegar
  • 1 tsp. honey
  • dash hot sauce
  • 1 tsp. sesame oil
  • 1/2 cup scallions, sliced (white and light green parts only)
  • 1/2 cup roasted peanuts

Preparation:

  1. Whisk together minced garlic, sesame oil and sweet red chili sauce in a plastic container with a lid.

  2. Add chicken chunks, tossing to coat well. Let chicken marinate in the refrigerator for 20 minutes.

  3. Meanwhile, dissolve cornstarch in soy sauce in a small bowl. Whisk in rice vinegar and honey. Taste and season with hot sauce, adjusting to your level of desired spiciness.

  4. Heat sesame oil in a wok or large skillet over medium-high heat.

  5. Add chicken (discard marinade) and stir fry until chicken is browned on all sides.

  6. Stir soy sauce mixture, then add to the wok. Stir-fry another minute.

  7. Add scallions and peanuts. Stir fry 1 minute or until the sauce boils and thickens.

Serve warm over rice.

User Reviews

 5 out of 5
""The Best Food I Ever Served"", Member ladybug2054

I served Kung Pao Chicken to my friends at our monthly Bible Study Group. I 4X the recipe to serve 12 people. Everyone LOVED the chicken and said it was the best thing I have ever served! Use low sodium soy sauce to keep the saltiness down and I keep it warm in a crock pot after I had cook it all up.

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