Kung Pao Chicken

Kung Pao Chicken Recipe

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Rebecca Clark


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

★★★★★ 1 vote
1 Hr
10 Min



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 small
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


  • 1Make the marinade by combining all of the ingredients in a small bowl.
  • 2Cut 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.
  • 3After 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.
  • 4Heat 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.
  • 5When 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.

Printable Recipe Card

About Kung Pao Chicken

Course/Dish: Chicken, Other Main Dishes
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy