Kung Pao Chicken

kung pao chicken

My fiancé orders the same type of dish at every Chinese restaurant we go to, Kung Pao Chicken. Sometimes he likes it and sometimes he doesn’t.

I consider him an expert in Kung Pao Chicken because he has eaten so many varieties. I wanted to try my hand at making this dish for him, but was worried it wouldn’t stand up to the others that he’s  had that he loves.

I shouldn’t have worried, he loved it. And, so did I. The sauce is really delicious and has a bit of a kick, but not very much. You could definitely add more heat to this dish. It’s also great to double the sauce. I like lots of sauce on my rice.

I’m not a fan of breaded meat in my Chinese food (I have no idea why I don’t) so this is not breaded, but you could definitely bread this if you would like.

kung pao chicken 2



Kung Pao Chicken
  • 1 pound skinless, boneless chicken breasts, cut into chunks
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water, divided
  • 1 to 2 ounce(s) hot chile paste
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons brown sugar
  • 3 green onions, chopped
  • 1 tablespoon minced garlic
  • 1 (8 ounce) can water chestnuts, drained
  • 4 ounces chopped peanuts
  1. In a small bowl, mix together soy sauce, 1 tbsp. oil and 1 tbsp. of the cornstarch/water mixture. Mix well.
  2. In a large bowl, place the chopped chicken in it. Pour the sauce over the chicken, toss, and let marinate in the fridge for 30 minutes.
  3. In another small bowl, mix together 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch/water mixture, the chile paste, vinegar and brown sugar. Into that bowl add the green onions, garlic, water chestnuts and peanuts.
  4. Heat a medium sized skillet over medium and add the sauce. Allow sauce to warm up. Don't boil.
  5. While the sauce is heating up, remove chicken from the marinade and sauté in a large skill until chicken is cooked.
  6. Once the chicken is cooked and the sauce is warm, then add the chicken to the sauce and allow to simmer until sauce thickens.
  7. Serve over rice.



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