Real Recipes From Real Home Cooks ®

kung pao chicken

(1 rating)
Recipe by
Rebecca Clark
Puyallup, WA

I absolutly love this recipe!! My teenage son also loves this made with Firm Tofu. How many teenagers like Tofu? Not many.

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 10 Min

Ingredients For kung pao chicken

  • 6 Tbsp
    soy sauce
  • 8 tsp
  • 2 Tbsp
    peanut oil
  • 2 Tbsp
    oyster sauce
  • 2 Tbsp
  • 2 Tbsp
    chili oil
  • 4 tsp
    rice vinegar
  • 4 sm
    chicken breast halves, skinless and boneless
  • 4 Tbsp
  • 4 to 6 c
    peanut oil or vegetable oil
  • 2/3 c
    unsalted roasted peanuts
  • 10 to 12
    dried arbol chiles
  • 2 tsp
    minced garlic
  • 1/2 tsp
    red chili flakes
  • 4 Tbsp
    chopped green onion
  • cooked white or brown rice

How To Make kung pao chicken

  • 1
    Make the marinade by combining all of the ingredients in a small bowl.
  • 2
    Cut the chicken into bite-size chunks, then stir it into the marinade, cover, and chill for 1 hour. Stir the chicken a couple times as it marinates.
  • 3
    After 1 hour, pour the marinated chicken into a wire mesh strainer over a bowl. When all the liquid has strained off the chicken, dump the chicken into a medium bowl and sprinkle with the cornstarch while tossing to coat each piece evenly. Save the sauce in the bowl.
  • 4
    Heat 4 to 6 cups of oil in a large saucepan or wok over medium heat. When the oil begins to shimmer (around 300 degrees F), drop the chicken into the oil and cook for about 2 minutes, or until the chicken begins to brown. Remove the chicken to a plate , then preheat a large saute pan over medium heat. If using a wok, rinse the wok and preheat it over medium heat.
  • 5
    When your pan or wok is hot, add the strained sauce, peanuts, dried chilies, garlic, and chili flakes. When the sauce begins to boil, add the chicken and cook for 1 minute, stirring often. Add the green onions and cook for 1 more minute, or until the sauce has thickened and the chicken has darkened. Pour out onto a serving plate and serve with white or brown rice.