Chinese Kung Pao Chicken

Total Time
25 mins
10 mins
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  1. Cut chicken into bite size pieces.
  2. Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
  3. Add chicken pieces mixing to coat well.
  4. Cover and refrigerate 30 minutes.
  5. Vegetables: Set aside prepared vegetables.
  6. Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
  7. Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
  8. Add the sauce mixture and heat for a minute or so.
  9. Serve over rice and sprinkle peanuts over each serving.
Most Helpful

5 5

This was awesome!!! I didn''t have any dry sherry so I left it out.I also left out the thai peppers (I have small children) and sprinkled dry red pepper flakes on whom ever wanted at the table. I used onions, red pepper, mushrooms, carrot, brocolli and celery and served it over chinese noodles. YUM YUM YUM!!! I also added two cloves of garlic when stir frying my veggies.

5 5

I was craving Chinese food but didn't want to order out. This was a wonderful dish that I truly enjoyed. Made along with Chinese Fried Rice and some stir-fried asparagus and I was in heaven. Thanks Janic412 for a great keeper that I will make again! Made for ALL YOU CAN COOK BUFFET Special.

5 5

This one is the BEST! The leftovers were also great the next day. Just returned from Taiwan and have been looking for some great Chinese recipes, I tried a couple other ones that were top rated and did not leave any stars or comments. They were just bland or nothing but nasty hot. The only change I made was the Thai peppers I used ten. Thanks for posting this recipe!