Kung Pao Chicken

Total Time:
40 min
20 min
10 min
10 min

2 servings

  • Marinade:
  • 1 tablespoon rice wine
  • 1 tablespoon peanut oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 8 ounces boneless, skinless chicken breast, thinly sliced
  • Sauce:
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice wine
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons peanut oil
  • 4 dried red chiles remove stems and cut in halves
  • 1/2 -inch piece ginger, peeled, thinly sliced, smashed
  • 1 garlic, smashed
  • 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
  • 1/4 cup deep-fried peanuts
  • 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.


In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

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3.9 41
Whole family loved this! Once again. I really love "The Kitchen" recipes. I saw video and recorded it so no confusion there. item not reviewed by moderator and published
I agree about the hoisin, all in all it was very salty but I think with some wasabi and maybe less hoisin it might come out better. item not reviewed by moderator and published
I agree with some of the other reviews on the hoisin sauce. Less is more. This was a flavorful dish, but nothing great. I would suggest first draining the marinated chicken and blotting it quite dry before adding to the wok. I didn't do this, and the chicken essentially steamed and boiled in the residual marinade that clung to the surface of the pieces. My wife and kids thought it was pretty good, so I might give it another shot some day. item not reviewed by moderator and published
I also found the way this recipe read to be confusing with all of the remaining ingredients under the sauce. I am not one to read twice, cook once so I mixed everything together. I did however stirfry/sautee some extra onions, and chili flakes before cooking chicken and dumping my entire sauce mix in. I then at the end added water chesnuts and some more green onions. I even threw some flaxseeds in while the chicken was browning, which actually took closer to 5-7 minutes, probably because I doubled the batch. All in all, I used this recipe as a guide and it was a HUGE HIT! Need to spice it up a bit more though next time I think. item not reviewed by moderator and published
This tasted great! As good as my favorite restaurant makes. Hold off on the cornstarch at the end, you may not need it. If you do want it a little thicker, add just a little. My first try at this recipe came out with a thicker sauce than it should have had and after that I have either added none or maybe a tsp or two. I also upped the vegetables adding carrots, onions and water chestnuts. item not reviewed by moderator and published
Excellent but just a little confusing. There needs to be a break in the 2nd ingredient list after the hoisin but before the second peanut oil ... I kicked myself when I realized the sauce ingredients end at hoisin, (Skimming it off the top of the sauce into the wok. And WTH is "A GARLIC"?? A whole garlic? Or a clove? I split the difference. Doubled most of the recipe and tripled the chicken, used 3/4 cup raw peanuts and fried them first, 6 GREEN ONIONS, ~3-4 tsp minced garlic, substituted white wine and white wine vinegar, reduced the salt, added 1 tsp sesame oil and should have reduced the slurry (added some water cause it was so thick. Didn't double the chilis (for my wife's taste, it was just spicy enough for her sensitive palate. Commenters:There is NO plum sauce in this recipe Change what you like, but you can't have kung pao chicken without peanuts & heat. Drop chicken, peppers or peanuts (&maybe green onions for that matter & it ain't kung pao chicken! item not reviewed by moderator and published
The term 'stir-fry' always gets a groan from my 10 year old, but even she was thrilled with this dish. As others have stated, it definitely needs more veggies to make the meal. Here are the changes I made to make it a little more 'me'. Additions: Chili-Garlic Sauce (prepared from jar Sesame Oil Broccoli Bean Sprouts Substitutions: Jalapeño (instead of peppers, mostly to control heat White Wine Vinegar (no rice wine on hand Omissions: Entire marinade procedure Outcome: Delicious! Everyone loved it. Sauce was sweet, maybe a bit less sugar next time. Definitely going into my recipe files for regular use. Served with rice and sprinkled with peanuts for extra crunch. Way better than take out! item not reviewed by moderator and published
Very tasty and flavorful, but watch the sodium. I added chili garlic sauce which added more flavor (and salt), but I think it was too salty even before the addition. item not reviewed by moderator and published
We used 14 oz extra firm tofu sliced and seared in a blazing hot pan instead of the chicken. We did not use the marinade for the chicken on the tofu. So that the amount of sauce would be sufficient we doubled all the sauce seasonings while using 1.5 cups chicken stock and two Trader Joe's lower sodium chicken stock packets. We also doubled the peanuts and the green onions. We did not increase the cornstarch and left it at 1 TB. Also this was really lacking veggies so we added two medium onions thinly sliced, 1 carrot julienned, 1 can sliced water chestnuts and 1/3 small head red cabbage julienned. It was delicious - just like at a restaurant and very easy. item not reviewed by moderator and published
This was good, but needed a little work. I added one small chopped red bell pepper and a small can of sliced water chestnuts. For the sauce, use one less tablespoon of rice vinegar. I also used two teaspoons of sugar instead of two tablespoons, and will use even less sugar next time. The slurry at the end made it too thick, so I would suggest using one teaspoon of cornstarch instead of a one tablespoon. item not reviewed by moderator and published

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Kung Pao Chicken

Recipe courtesy of Food Network Kitchen