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    You are in: Home / Chinese / Kung Pao Chicken Recipe
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    Kung Pao Chicken

    Kung Pao Chicken. Photo by pattikay in L.A.

    1/1 Photo of Kung Pao Chicken

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    sugarpea's Note:

    Not for the timid! No wimpy veggies in here, just hot chicken. You decide how hot. If you know you can't handle 8 cloves of garlic and 16 hot red peppers then please, adjust to your taste. And don't drink and cook, there's enough hot oil here, as my dad would have said, to burn your gizzard. This recipe is easily doubled to serve 16-32 at a buffet. If you decide to double, don't increase the oil. It's not needed.

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    Units: US | Metric


    1. 1
      Dice chicken into 3/4" cubes and combine with egg white, cornstarch and salt.
    2. 2
      Refrigerate for 30 minutes.
    3. 3
      Combine next ingredients through garlic and set aside.
    4. 4
      Heat oil in wok and when it is almost boiling hot but not smoking, turn heat off and add peanuts in a wire sieve so that it and the peanuts inside can be easily removed.
    5. 5
      When peanuts turn golden remove from oil.
    6. 6
      They will continue to cook from retained heat after being removed.
    7. 7
      Don't burn them, they cook very quickly.
    8. 8
      Turn heat back on and when oil is hot add chicken mixture.
    9. 9
      Cook about 45 seconds until chicken is opaque but not browned.
    10. 10
      Remove and drain the chicken on paper toweling.
    11. 11
      Pour off all but 2 T of the oil from the wok.
    12. 12
      Add peppers and cook about 15 seconds, they should be dark.
    13. 13
      Add sauce and chicken and cook about 1 minute more.
    14. 14
      Serve garnished with the peanuts.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on April 11, 2011


      We didn't like peanuts so we skipped those.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2009


      this is avarage. My sister-in-law is Chinese and she does not put hoisin sauce in her recipe. I thought this one would be good, but I was wrong. Its nothing special. I will not make it again. Also, two cups of oil, does this make sense to anyone?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2008


      The best Kung Pao recipe I've had!!! I used crushed peppers as well, and also used regular party peanuts, and skipped the frying. All I had was rice wine and it worked fine. We will definately use this recipe again. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Kung Pao Chicken

    Serving Size: 1 (119 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 835.1
    Calories from Fat 750
    Total Fat 83.4 g
    Saturated Fat 14.0 g
    Cholesterol 25.3 mg
    Sodium 145.5 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 1.6 g
    Sugars 4.2 g
    Protein 12.3 g

    The following items or measurements are not included:

    black bean sauce

    chili paste with garlic

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