Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Kung Pao Chicken
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Kung pao chicken is a classic dish from the Sichuan province of China. This stir-fried dish has just the right balance of tangy, sweet, and spicy flavors
serves/makes:
ready in:
30-60 minutes
30-60 minutes
12 reviews
ingredients
1 egg white
1 tablespoon corn starch
1 dash white pepper
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
8 small dried Thai peppers
1 large green bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
1 medium onion, chopped
1 can (8 ounce size) sliced water chestnuts, drained
1 tablespoon peanut oil (or as needed)
1/2 cup dry roasted, unsalted peanuts
directions
Whisk together the egg white, cornstarch, and white pepper in a glass bowl large enough to fit the chicken. When mixed, add the chicken and stir to completely coat it in the cornstarch mixture. Cover the bowl and refrigerate for 30 minutes.
Combine the sherry, rice vinegar, sugar, sesame oil, hoisin sauce, and oyster sauce in a bowl and mix well.
Heat the peanut oil in a wok or deep skillet over medium-high heat.
Add the dried Thai peppers and cook, stirring constantly, until lightly browned. Remove the chicken from the cornstarch mixture and add to the wok. Cook, stirring frequently, until the chicken is nearly cooked.
Add the bell peppers, onion, celery, and water chestnuts. Stir-fry for 2-3 minutes. Add the sauce ingredients and cook, stirring occasionally, until heated through.
Serve the kung pao chicken over rice and sprinkled with the peanuts.
nutrition data
451 calories, 17 grams fat, 40 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
December 7, 2013
Wow this turned out fantastic! Chicken was good, sauce was amazing, and super easy to make. Thank you!
July 18, 2010
Great recipe! Everyone loved it. I picked this one over others due to the abundance of vegetables. My only complaint would be that with the proportions used the oyster sauce seemed ever so slightly too strong.
January 29, 2009
This recipe is always a winner. One of my favorite chinese dishes and the best recipe for Kung Pao Chicken I have found.
December 20, 2008
Awesome recipe!....just wanted to add that if you are intolerant/allerigic to corn ( present in cornstarch) the same great results can be obtained from arrowroot as the thickening agent. Overall this recipe is extremely accurate ( I was a Ritz-Carlton Chef for 4 years turned med student) try it at home and enjoy:):)
June 12, 2008
Made this recipe exactly as written, and it is perfect! Chicken very tender, just the right amount of hotness (I crushed up a couple of the chiles in the dish). I've made other similar versions, but this one is the best!!
March 16, 2008
frist thing I can't give this a five star rating because it says delish! easy to make. good recipe for crok pot after you cook in wok. triple recipe for a 6 quart. all the people at my work said it was graet and asked for the recipe.
November 27, 2007
Good tasting stir fry but not what I consider Kung Pao Chicken.
March 31, 2007
This recipe is absolutely awesome!!! I got tired of the local restaurant stuff, since they rarely seem to use edible parts of the chicken any more. I ordered this dish from a well-respected restaurant last week. It cost me $10, and WOW was it a disappointment. It had HUGE chunks of red and green pepper in it...YUCK...along with...zuchini?!!! What was zuchini doing in a Chinese dish? It was sour, not at all spicy, and just awful. Out of frustration I came upon this recipe. Well...no more take-out for me...I STILL have a hard time believing I created something this good. All I had to do was follow this simple recipe. Whatever you do, DO NOT skip that sesame oil. It ties the whole thing together and gives it a "stick to your rubs" quality that only the finest of Chinese restuarants can offer. But, the only one we had here is now gone, so, this recipe is a life-saver. :D
March 7, 2006
Great flavor! My husband can't take heat in spicy so I used 5 dried peppers instead. I doubled the sauce and used two chicken breasts as I was cooking for two people. Also added our favorite veggies and stir fried them first because I wanted a one pot meal. Yummy! Tasted much better than the Chinese restaurants I have in town!
January 14, 2005
I loved this recipe. I was nervous about how it would turn out, since I have never cooked chinese before, but it was great !! Everything came together very well. Will make again.
January 14, 2005
This is one of the best Kung Pao chicken recipes I have ever fixed over the years! I would recommend it for anyone who enjoys a high quality Chinese dinner! The chili peprs and paste blend perfectly with the onions, garlic and other sauce ingredients. I also added fresh ginger to the recipe.
January 14, 2005
This is one of the best Kung Pao chicken recipes I have ever fixed over the years! I would recommend it for anyone who enjoys a high quality Chinese dinner! The chili peprs and paste blend perfectly with the onions, garlic and other sauce ingredients. I also added fresh ginger to the recipe.