Kung Pao Chicken My way

barbara lentz


I like sweet heat so I added brown sugar and Mirin and it tastes great.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


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  • 12 oz
    chicken cut into bite size pieces
  • 1 Tbsp
  • 2 Tbsp
  • 3 Tbsp
  • 2 clove
    garlic minced
  • 1
    inch piece ginger minced
  • 3 Tbsp
    chilie minced
  • 2 Tbsp
    roasted peanuts
  • 1/2 c
    scallions chopped
  • ·
  • 2 Tbsp
    soy sauce
  • 1 tsp
    dark soy sauce
  • 1 tsp
    rice wine vinegar
  • 1/2 tsp
    shaoxing wine
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
  • 2 tsp

How to Make Kung Pao Chicken My way


  1. Marinade chicken in sherry mixed with cornstarch. for 30 minutes. Meanwhile mix all ingredients for sauce and set aside.
  2. Heat oil in skillet and cook chicken until about half way done. Remove the chicken with slotted spoon. Add garlic, ginger, and chile. Saute 2 minutes.
  3. Return chicken to skillet. Add the sauce and cook until chicken is done and sauce is thickened. Stir in peanuts and green onions. Serve over rice.

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About Kung Pao Chicken My way

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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