Prep 10 mins
Cook 10 mins
Sesame oil really adds to this Kung Pao Chicken recipe. Not for the faint of heart!
Make and share this Kung Pow! Chicken recipe from Food.com.
- 1 1⁄4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 egg white
- 4 teaspoons cornstarch
- 1 teaspoon chinese chili paste with garlic
- 2 tablespoons soy sauce
- 1 teaspoon dry sherry
- 1 teaspoon red wine vinegar
- 1⁄4 cup chicken broth
- 1 teaspoon oriental sesame oil
- 3 tablespoons vegetable oil
- 1⁄2 cup unsalted peanuts
- 4 green onions, chopped into 1/2-inch pieces
- 2 garlic cloves, minced
- 1⁄2-1 teaspoon crushed red pepper flakes
- In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
- In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
- Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
- Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
- Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
- Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
This was so tasty! I added carrots, green peppers, and watercress to the recipe and it made it so much nicer. Served with brown rice was a hit! Next time I will add more chili paste as it could have been hotter.
I doubled the sauce for rice. We just loved this recipe. Would like a little more heat so will increase that next time and there will be a next time. Served on rice.
This was very tasty! I changed one thing...I left out the onion and added celery...Yum!