Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Very yummy, and you can control the heat. The two red hot peppers it calls for just gives it a little kick--not to hot for even my 5 yr old.

Ingredients Nutrition


  1. Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
  2. In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
  3. Drain chicken on paper towels and remove oil from pan.
  4. In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
  5. Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
  6. Add hot peppers and whisk 10 seconds.
  7. Add sauce to wok and stir till thickens and starts to clear.
  8. Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.


Most Helpful

When I first tasted this, I thought I must have missed an ingredient. As another reviewer stated, the ingredients are listed a bit strangely. But I got it all in there and prepared it according to directions. It was WAY too vinegary for my taste. It made a visually appealing presentation, though. Don't think I'll try this recipe again.

Sheila Diane November 06, 2013

This was very good. Very flavorful. I left the garlic and ginger in and I could taste it without becoming overpowering. The sauce actually did not smell that good until I mixed it in and it cooked, which reduced some of the pungency. Then it tasted great! Will make again!

BrendanO'Brien September 28, 2013

Kung Pao is my favorite chicken dish when I go out to eat. This was as good as any I've ever had in any restaurant. I kicked it up a little by adding more dried chilies because I like it hot. Now I'll make it at home. Thanks for posting.

Pokey in San Antonio, TX February 05, 2006

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