Kung Pao Chicken

"This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by Nimz_ photo by Nimz_
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Michelle H. photo by Michelle H.
Ready In:




  • Combine chicken and cornstarch in small bowl.
  • Toss to coat.
  • Heat oil in large non-stick skillet or wok on medium heat.
  • Add chicken.
  • Stir fry 5- 7 minutes or until no longer pink in center.
  • Remove from heat.
  • Add onions, garlic, red pepper and ginger to skillet.
  • Stir fry 15 seconds.
  • Remove from heat.
  • Combine vinegar, soy sauce and sugar in small bowl.
  • Stir well.
  • Add to skillet.
  • Return chicken to skillet.
  • Stir until chicken is well coated.
  • Stir in nuts.
  • Heat thoroughly, stirring occasionally.
  • Serve over hot rice.

Questions & Replies

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  1. basia1
    First, let me say, kung pao is my husband's current favorite dish. And that the only place he's found that it's good is P.F. Chang's. So, to suprise him yesterday, I made this. It was so easy to make, AND it was delicious. My husband was amazed - and said it was one step below P.F. Chang's, but above every other Chinese restaurant we've tried around here. I thought it was better. Next time, I will double the sauce, so that there is something to put on the chicken. And I will make it a bit hotter...I'll beat P.F.Chang's with this yet! Fantastic dish, PanNan, thank you.
  2. canarygirl
    Excellent flavor and sooo easy! Next time I will double the sauce, because we like it "saucier," but I won't change a thing! The recipe doubled perfectly. I used 2 tablespoons of fresh minced ginger and fresh birds eye chilies instead of dried. YUM! This will be a regular in our house!
  3. Grimms Restaurant T
    Dbl the sauce part of the recipe if you like to have some sauce with your rice.
  4. KitchenCraftsnMore
    Very good! I actually tripled the sauce, added an extra clove of garlic, and added extra pepper flakes. My husband absolutely LOVED this, and says it's better than the kind he loves at our favorite restaurant. :) Thanks PanNan for a new favorite!
  5. Lubie
    Yum! This was great. I too will double the sauce next time and I will also add extra peppers to make it even more spicy. (We like things hot in our family!!) Thanks for the great meal. We loved it!


  1. Shelly J.
    This has become a regular in our house! I used this recipe for the basic method but I load mine up with veggies. I quadruple the sauce because we add some many vegetables. I use carrots, 2 bell peppers, 2 celery stalks, and 4-6 green onions. Sometimes I also add sliced mushrooms. I've made this with chicken, shrimp, and bay scallops. Shrimp is our favorite! I make a few swaps to make it a little more figure friendly - olive oil instead of vegetable, low sodium soy sauce, unsalted peanuts, and I serve it over whole grain brown rice. It is definitely a crowd pleaser!
  2. Canadian In Atlanta
    I found I had to double the recipe and add some water to make enough sauce. It's very tasty though. I make mine with tofu instead of chicken.
  3. Katherine M.
    Instead of using only a tablespoon of cornstarch I thoroughly coated the chicken in seasoned cornstarch. In the last part of the cooking I added zucchini which I cut into rounds then halved. I also added some stir fry got chili garlic paste because we like real spicy food.. It was delicious. When my fiancé came home and tasted it he said it taste like I had gone and bought it and put it in the pan to pretend I had cooked it myself.
  4. love2gardn
    Delicious and simple! I followed the recipe almost exactly, except used 1 1/2 lbs. chicken, substituted chopped onions for scallions (since I had them on hand), used half vegetable oil and half sesame oil (figured that would be similar to light sesame oil) and doubled all of the other ingredients. It was definitely restaurant quality!
  5. Pokohontas
    can't believe i've never rated this recipe, i've used it for years! it's absolutely so easy, simple, but very delicious. my husband and i love it! i used distilled white vinegar instead because it's all i have on hand usually, and instead of dry roasted peanuts, i just use a tbsp or so of creamy peanut butter. tastes great. i've tried it with crunchy pb and it's not very pleasant! i also have tried this with chopped green peppers ~ that was the best kung pao chicken EVER made in my house. delicious! thanks for a winner



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