Kung Pao Chicken

READY IN: 1hr 15mins
Recipe by startnover

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.

Top Review by Sheila Diane

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.

Ingredients Nutrition

Directions

  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.

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