Spiced Kung Pao Chicken

Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook.

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.
  • In small bowl, blend sauce ingredients. Set aside.
  • Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.
  • Remove by draining through strainer into another pot.
  • Reheat same oil.
  • Deep fry peanutsover moderate heat until golden brown.
  • Remove by draining through strainer.
  • Reheat 2 tbs. oil in wok til smoking hot.
  • Stir-fry red chili peppers til they are dark red.
  • Lower heat.
  • Add scallions and garlic.Stir-fry 30 seconds.
  • Pour in chicken. Stir-fry on high for 1 minute.
  • Add sauce.
  • Stir-fry until heated and glazed thouroughly.
  • Add peanuts.
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RECIPE MADE WITH LOVE BY

@kellychris
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@kellychris
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"Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook."
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  1. IngridH
    Yummy! Made as directed except that I used my deep fryer for step 3 instead of a wok. It was spicy, but not taste bud numbingly hot. I'll definitely make this again. Thanks for posting! Made for the Seasoned Sailor and his Sassy Sirens, ZWT6
    Reply
  2. parkershouse
    This was very good. Being Diabetic, I miss Chinese take-out. This brought me right back... I had some ginger in the fridge and threw some into the sauce and bang! No need for the peppers. Next time I will add more scallions. Thanks for the recipe....
    Reply
  3. Susie D
    I thought this was fairly easy to make. The key is assembling everything ahead & having it lined up and ready to go. I liked the light crust the cornstarch adds when fried and will try implementing this technique in other stir frys. The sauce is the star here. It was nicely spicy (my family said "Smoking hot!" ) and I thought the spark from the sherry & vinegar was well placed. I served with Bergy's Recipe #222271. Thanks kellychris for sharing your recipe!
    Reply
  4. daisygrl64
    This was pretty much a very easy recipe. I made it for a family/friend gathering, it well served 5 of us. I didn't use the 10 hot chili peppers the recipe called for, I only used 4. It was heat enough for us, we didn't need more heat cuz it was such a Hot Hot day (weather wise). Made for Asian Unrated Recipe Tag Game.
    Reply
  5. kellychris
    Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook.
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