Kung Pao Chicken

READY IN: 1hr 30mins
Top Review by Chef susan from San


Ingredients Nutrition


  1. Cut chicken into bite size pieces.
  2. mix together egg white, corn starch, white pepper and soy sauce in a glass bowl.
  3. Add chicken, coating well.
  4. Cover and refrigerate for 30 minutes.
  5. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; Set aside.
  6. Mix together the sauce ingredients-set aside.
  7. In a wok or large frying pan heat 1 Tbsp peanut oil over med-high heat.
  8. Stir-fry the Thai peppers until lightly browned.
  9. Add chicken and cook stir-frying until the chicken is almost cooked through.
  10. Add the vegetables-stir-fry for a few minutes.
  11. Add sauce ingredients and heat for a few minutes to combine the flavors.
  12. Sprinkle the peanuts over.
  13. Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.

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