Kung Pao Chicken

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking ClassEpisode: The Art of the Wok

Rated: 4 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
10 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 10 min
Total:: 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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.

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 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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Yuzu and Mirin Marinated Grilled Chicken Thighs with Chinese Vegetable Fried Rice

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Kung Pao Chicken
Pam Morrisville, NC 04-28-2009
Flag

A Good Base
Rated: 4 stars out of 5

The hoisin sauce does make this pretty sweet, so I think next time I'll just use less or maybe no added sugar. I didn't have... time to marinate the chicken first so I skipped that part but the dish still came out very flavorful. I sliced the chicken very thin and cooked it fast so it wouldn't dry out. I didn't have dried chilies on hand so I used a chili and garlic sauce that comes in a jar and added some of it to the sauce until I got the heat I wanted. It certainly didn't taste like the Kung Pao from my favorite take out place but I would still make the dish again. I also added some vegetables like pea pods, broccoli and bell pepper to make it a little healthier.Read more
recipe Kung Pao Chicken
SHIRLEY East Granby, CT 01-20-2009
Flag

SO THIS WHAT A WOK IS FOR!
Rated: 5 stars out of 5

I've tried so many different stir fry's with only bland results, this is truely a keeper! I never wrote a review before but... this couldn't go unpraised. Yes, it;s awful lot of prep but they all are, this one is worth it. I had to double the ingredients and I stir fried asparatus and pea pods as a vegetable serving. Rave reviews from the family and low fat friendly.Read more
recipe Kung Pao Chicken
ega columbia, SC 11-14-2008
Flag

Go for it if you like hoisin sauce... a lot...
Rated: 1 stars out of 5

And don't really care if your dish tastes at all like kung pao. The sauce ends up being as thick as ketchup and tastes like... hoisin sauce and rice wine. Couldn't even taste the peppers through the overpowering hoisin flavor.Read more
recipe Kung Pao Chicken
Shannon Middleburg, FL 08-03-2008
Flag

Delicious!
Rated: 5 stars out of 5

My family and I loved this recipe and will definitely make it again and again.
recipe Kung Pao Chicken
Anonymous 03-11-2008
Flag

yummy
Rated: 4 stars out of 5

I used shrimp instead of chicken and only used half of the slurry. I didn't have plum sauce so I used oyster sauce. The... flavor was still really great. I also added red peppers and lotus root for some veggies and crunch.Read more
recipe Kung Pao Chicken
sarah denver, CO 02-28-2008
Flag

kung pao chicken-yuck
Rated: 1 stars out of 5

this recipe was totally insipid. if people think p f chang's represents real chinese food, they might as well buy the... canned stuff at the grocery.Read more