Kung Pao Chicken

READY IN: 55mins
Recipe by RuPei

Traditional Kung Pao Chicken is hot! But you can always adjust the amount of dried chili. Since this recipe is authentic and has satisfied many people, I encourage you to give it a try! Enjoy!!

Top Review by 1 Canadian Cook

1 7/8 lbs of chicken? Really? Couldn't make it 2 lbs? It was ok...not great. A little bland so I added more 'heat' but it was still not restaurant quality.

Ingredients Nutrition


  1. Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
  2. Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
  3. Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
  4. Turn off heat.
  5. Stir in hot sesame oil and peanuts.
  6. Serve hot with steamed rice.

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