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#1 Kung Pao Chicken Recipe

Russ Myers


Kung Pao Chicken is a Szechuan specialty. This recipe uses crushed red pepper for heat and is milder than recipes using dried red chilies.


★★★★★ 3 votes

4 servings
15 Min
15 Min


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1 lb Boneless skinless chicken breast
1 Tbs Cornstarch
1 lg Egg white
1 Small piece fresh ginger (1 inch long)
1 Clove garlic
1 Tbs Dry sherry
1 Tbs Soy sauce
1 Tbs Sesame oil
1 tsp Sugar
1/4 tsp Crushed red pepper
1/4 tsp Salt
1/4 C Vegetable oil
1 Small green bell pepper (cut into 1/2 inch pieces)
2 Green onions with tops (cut into 1 1/2 inch pieces)
1/3 C Unsalted dry roasted peanuts
Hot coked rice

How to Make #1 Kung Pao Chicken Recipe


  • 1Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/4 inch thick slices. Combine chicken and cornstarch in a large bowl. Add egg white; stir to combine. Set aside.Mince ginger and garlicCombine sherry, soy sauce, sesame oil, sugar, red pepper, and salt in a cup. Set asideHeat the wok over high heat about 1 minute or until hot. Drizzle vegetable oil into the wok and heat 30 seconds. Add chicken mixture and stir fry until chicken is no longer pink in the center. Remove chicken to a large bowl.Reduce heat to medium.Add ginger and garlic to the wok; stir fry 30 seconds. Add green pepper and onions; stir fry 1 minute. Return chicken to the wok. Add peanuts and sherry mixture; stir fry until well mixed and heated through.Transfer chicken mixture to a serving dish.Serve with hot cooked rice, if desired.

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About #1 Kung Pao Chicken Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom

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