Kung Pao Chicken

"I think you can find all of these ingredients in your average grocery store."
 
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Ingredients:
15
Serves:
4
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ingredients

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directions

  • Rinse chicken and pat dry.
  • Cut into 3/4 inch pieces.
  • In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch.
  • Let stand for 15 minutes.
  • For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds.
  • Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok.
  • Stir sauce and add to center of wok.
  • Cook and stir until thick and bubbly.
  • Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through.
  • Serve over hot rice.

Questions & Replies

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Reviews

  1. The recipe is great, but it doesn't make enough sauce. Also, you will need to add something else to give it a kick. I used crushed red pepper.
     
  2. This recipe is very delicious and easy to make. I usually double the sauce, so I can have some for the rice. Thanks for the recipe!
     
  3. Delicious. Used shrimp instead of chicken and put them in at the very end so they wouldn't overcook and get tough.
     
  4. I was looking forward to making this recipe. It came together great and the sauce was nice and thick. However, my family and I found it to be so salty that we couldn't taste any of the other flavors. We really found the saltiness to be overpowering. We were very disappointed.
     
  5. I followed this recipe word for word and was not disappointed. Thanks for sharing it.
     
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Tweaks

  1. Delicious. Used shrimp instead of chicken and put them in at the very end so they wouldn't overcook and get tough.
     

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