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    You are in: Home / Recipes / Chinese Take-Out Kung Pao Chicken Recipe
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    Chinese Take-Out Kung Pao Chicken

    Chinese Take-Out Kung Pao Chicken. Photo by h8windows

    1/2 Photos of Chinese Take-Out Kung Pao Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Kittencalskitchen's Note:

    This is just as good as any Chinese restaurant! ---one tablespoon of hot chile paste will give you a medium-high heat, if you prefer a less spicy flavor then reduce the hot chile paste, this is very hot! I would strongly suggest to double the sauce ingredients or use 2 pounds of chicken and double the sauce x4. Add in some baby corn, mushrooms, peas or other veggies if desired. This can also be made using thinly sliced beef in place of chicken

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    1. 1
      For the marinade; place the chicken cubes into a glass bowl.
    2. 2
      In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.
    3. 3
      Cover and refrigerate for 35 minutes.
    4. 4
      For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.
    5. 5
      *NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount.
    6. 6
      To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
    7. 7
      Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
    8. 8
      Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
    9. 9
      Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.

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    Ratings & Reviews:

    • on September 19, 2009


      AMAZING! This is so good! Anyone who loves Kung Pao like I do.....YOU HAVE TO TRY THIS! The sauce was wonderful! I doubled the sauce like recommended and it was perfect! I'm putting this in my family favorite file! Thanks Kittencal!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2009


      Another great recipe from Kittencal! I used a little red pepper flakes instead of chili paste as I do not like it real spicy hot. I also use rice vinegar instead of white vinegar. I added some oriental stir fried veggies, served it over rice and Boy was that good. Thanks for another great meal.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2008


      Wow, I've been on quite a Kittencal recipe kick lately! This is yet another delicious one! I did double the sauce as you suggested, and it seemed like the perfect amount thrown over a pound of chicken and a large pile of baby bok choy. Served over plain white rice, this made a wonderful meal. Thanks again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chinese Take-Out Kung Pao Chicken

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 389.7
    Calories from Fat 160
    Total Fat 17.7 g
    Saturated Fat 3.2 g
    Cholesterol 72.6 mg
    Sodium 679.7 mg
    Total Carbohydrate 28.8 g
    Dietary Fiber 2.6 g
    Sugars 7.5 g
    Protein 28.4 g

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