Kung Pao Chicken

READY IN: 30mins
Recipe by Lazarus

Taken from the "Company's Coming Asian Cooking" cookbook. We make this on a regular basis, and it's always delicious. Try not to substitute, as the specialty ingredients are what make it special and unique.

Top Review by mama smurf

Wonderful!!! Made as written the only thing I did was to add some chopped peanuts to the top. This was really quite easy to assemble...as a previous reviewer said once the prep work was done it goes together easily, quickly and so delicious. Definately a keeper. Thank you for posting. Made for Fall PAC 2012.

Ingredients Nutrition

  • Sauce

  • 2 tablespoons water
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 12-1 teaspoon sambal oelek (chili paste)
  • 1 tablespoon cornstarch
  • Chicken Mixture

  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 lb boneless skinless chicken breast, diced
  • 1 teaspoon sesame oil
  • 1 large egg white, fork beaten
  • 1 garlic clove, crushed (may substitute 1/4 tsp garlic powder)
  • Carrot Mixture

  • 1 tablespoon sesame oil
  • 1 garlic clove, crushed (may substitute 1/4 tsp garlic powder)
  • 12 teaspoon finely grated gingerroot (may substitute 1/8 tsp gound ginger)
  • 2 small carrots, thinly sliced on sharp diagonal
  • Pepper Mixture

  • 12 medium green pepper, diced
  • 12 medium red pepper, diced (may omit green pepper and use 1 whole red)
  • 1 -5 fresh small red chile, remove seeds and ribs if less heat is desired
  • 3 green onions, cut on diagonal into 1 inch (2.5 cm)
  • For cooking chicken

  • 1 tablespoon cooking oil
  • Serve with either

  • 250 g rice vermicelli
  • 4 cups white rice


  1. Sauce: Stir first 5 ingredients in small cup until smooth. Set aside.
  2. Chicken: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add chicken, sesame oil, egg white and garlic to bowl. Mix until chicken is very well coated.
  3. Carrot: Heat wok until very hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.
  4. Peppers: Add next 4 ingredients. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to medium bowl.
  5. Cooking Chicken: Add second amount of sesame oil to hot wok. Add chicken mixture. Stir immediately to break up chicken pieces. Stir-fry on medium-high heat for about 3 minutes until chicken is no longer pink. Stir sauce. Stir into chicken mixture until boiling and thickened. Add pepper mixture. Heat and stir until peppers are coated and mixture is heated through.
  6. Serve with either vermicelli or rice.

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