Kung Pao chicken

Kung Pao Chicken Recipe

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sherry monfils


I got this recipe from an owner of a chinese restaurant.

★★★★★ 2 votes
20 Min
15 Min


quart canola oil for frying
1/2 lb
chicken tenders, cut into bite-size pieces
1 large
egg, beaten
1 c
panko bread crumbs
1 Tbsp
canola oil
2 tsp
minced garlic
1 tsp
ground ginger
3 Tbsp
chopped scallion
2 tsp
red pepper flakes
6 Tbsp
lite soy sauce
6 Tbsp
rice wine vinegar
2 Tbsp
light brown sugar
1 Tbsp
2 Tbsp
1/3 c
chopped peanuts
hot cooked rice.

How to Make Kung Pao chicken


  • 1Heat 1 quart of oil in lg deep skillet over med-high heat. Toss chicken pieces w/ beaten egg. Place panko crumbs in a shallow bowl. One at a time, coat chicken pieces w/ crumbs.
  • 2Fry chicken in oil until golden brown. Place on paper towels to drain. Keep warm. Heat 1 tbsp oil in anothe skillet or wok. Place over high heat. Stir into skillet, the garlic, ginger, green onions and red flakes. Cook and stir until garlic turns brown.
  • 3Pour in soy sauce, vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water. Stir into boiling sauce to thicken. Cook 45 seconds. Toss chicken w/ sauce. Serve over rice.

Printable Recipe Card

About Kung Pao chicken

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #Kung, #Pao