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

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on April 11, 2011

      We didn't like peanuts so we skipped those.

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    • 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?

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    • 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.

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    • on January 26, 2008

      We loved this recipe!!! I used crushed red peppers in place of the other peppers and I just sauteed the chicken in a little canola oil (to cut calories/fat). It was awesome over rice!! will definately be making this again!!

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    • on October 07, 2007

      We really enjoyed this. I used a tsp of crushed red pepper instead of the dried chili peppers and it was soooo spicy, loved it. I doubled the sauce, but that was NOT necessary at all...in fact we scooped some out. This is slightly different that kung pao's I have had, but still wonderful and fabulous with the peanuts. Thanks for a keeper!

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    • on July 12, 2007

      Wow - this is a great Kung POW! Chicken. Nice and spicy, just as promised. My family was very pleased with this (though I did spare the 8-year old by giving her some chicken before I seasoned it). I skipped the cornstarch and oil and just stir fried the chicken pieces and added the heat! I also added some bamboo shoots and shredded carrots and used cashews instead of peanuts. We will definitely have this again. Thanks for posting!

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    • on June 03, 2007

      Delicious Kung Pao Chicken! Didn't use as many chillies but it was still great.Thanks sugarpea

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    • on March 14, 2006

    • on October 04, 2004

      We had guests and I decided to make a dinner with an Asian theme. This just bowled them over. I also served Bergy's delicious Oriental Green Beans, which complimented the chicken perfectly. I didn't have whole chilis, so just substituted crushed red pepper flakes instead. Thank you for this wonderful recipe, sugarpea!

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    • on September 26, 2004

      This is very close to the version of Kung Pao chicken that I use. However I alter it a bit by (1) omitting the salt; (2) substituting cream for dry sherry; (3) pressing the garlic; and (4) substituting ½ to 1 t hot red pepper flakes for the halved dried red peppers.

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    Kung Pao Chicken. Recipe by startnover

    Kung Pao Chicken

    By startnover
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    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
    89%
    Total Fat 83.4 g
    128%
    Saturated Fat 14.0 g
    70%
    Cholesterol 25.3 mg
    8%
    Sodium 145.5 mg
    6%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.2 g
    16%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    black bean sauce

    chili paste with garlic

    Detailed Nutrition Values About Nutrition Info

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