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    You are in: Home / Recipes / Kung Pao Chicken Recipe
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    Kung Pao Chicken

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    tgobbi's Note:

    This is a popular Szechwan style dish that combines chicken (or pork, beef or shrimp) with peanuts.

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    Serves: 2-3


    depends ...

    Units: US | Metric

    • 1/2 lb chicken breast, diced
    • 2 -3 dried chilies
    • cornstarch, mixed with a little cornstarch (binder)
    • 1/2 cup peanuts (dry roasted or fried)
    • 3 drops sesame oil



    • 1 -3 clove minced garlic
    • 2 scallions, finely chopped
    • 1/2 teaspoon minced fresh gingerroot (optional)



    • 1 teaspoon sugar
    • 1 -3 teaspoon hot sauce (Chinese chilie paste with garlic works well. If you use it you may want to cut back on the minced ga)
    • 2 teaspoons dark soy sauce
    • 1 teaspoon dry sherry
    • 1 teaspoon vinegar (I use Chinese red vinegar but white, cider or Asian rice, unseasoned vinegar are also OK.)
    • 1/4 cup chicken stock


    1. 1
      Have a heat proof bowl handy.
    2. 2
      Line it with a heat proof colander or sieve.
    3. 3
      You will cook the chicken in what seems a lot of oil but it gets poured into the sieve allowing any excess to drain off while you finish the dish.
    4. 4
      The fire should be on high for the whole cooking process.
    5. 5
      Heat a wok to smoking and pour in enough oil to cover the chicken.
    6. 6
      When the oil is hot, carefully add the chicken.
    7. 7
      Stir until just cooked.
    8. 8
      This shouldn't take more than a minute or so.
    9. 9
      Carefully pour the contents of the wok into the sieve-lined bowl.
    10. 10
      Reheat the wok and pour in 2- 3 T of the oil.
    11. 11
      Add the dried chilies and stir them until they're charred.
    12. 12
      (Warning: make sure you have your exhaust fan turned on high since the chilies throw off some nasty fumes)!
    13. 13
      Stir in the seasonings; when they start to smell strong (about 10- 20 seconds) add the vegetables.
    14. 14
      Stir fry until they are cooked but still crispy (a minute or two).
    15. 15
      Give the sauce a good stir and pour into the wok.
    16. 16
      Stir until it begins to bubble.
    17. 17
      Return the chicken and keep stirring to heat through.
    18. 18
      Thicken by stirring a little of the binder into the sauce.
    19. 19
      (Note: add only a little of the binder at a time to avoid making the sauce gummy).
    20. 20
      Stir in a few drops of sesame oil.
    21. 21
      Sprinkle the peanuts on top.
    22. 22
      Serve immediately on a heated platter.

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    Ratings & Reviews:

    • on January 28, 2002


      This is a very, very good recipe. The flavor is wonderful I served it with long grain rice cooked in chicken broth and stir fried veggies, bean sprouts, mushrooms, carrot, snow peas, broccoli. onion & cauliflower just excellent . This will be a regular. I like the way you laid out the recipe with Marinade, Seasonings etc. I got each ready and in a small bowl ready to use. You did not say to put the chicken in the marinade prior to cooking it but where else would you use it? I did this and it worked. Also I used crushed dried peppers and shallot in stead of green onion and I used the ginger. Thankyou, Bergy

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


    Nutritional Facts for Kung Pao Chicken

    Serving Size: 1 (213 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 540.5
    Calories from Fat 312
    Total Fat 34.7 g
    Saturated Fat 6.4 g
    Cholesterol 73.5 mg
    Sodium 1135.8 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 5.1 g
    Sugars 7.0 g
    Protein 37.7 g

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