Kung Pao Chicken

Kung Pao Chicken is a classic Chinese stir-fry of chicken with spicy brown sauce, vegetables and peanuts.
Kung Pao Chicken

Kung Pao Chicken

By Sue Lau | Palatable Pastime

 

Kung Pao has been a longtime favorite of mine  and is  my recipe  of the day with t he blogging group  Improv Cooking  Challenge.

We group  monthly to  share recipes that  use two specific ingredients  in  the  same  recipe. This month we are  using  ginger  and  peanuts.

Kung Pao Chicken

This particular recipe  brings back memories  of my mom and days when we worked together at the Bloomin’  Flowers factory in St. Louis, where we spent some  time making everlasting  flower arrangements for sale at  local  mall  kiosks during the holiday season. At lunch we often  went to a fried rice take-out  nearby, and Kung Pao was our  favorite.

And  occasionally I would make this at home  when we had  dinner together. I made Chinese food a lot. She’d brag about my food- to t he  point  some  people thought it was all  I cooked. Ha!

You can be the judge of whether or not you find my version worthy of Mom’s braggadocio. Let me know if you like it in the comments.

Improv Cooking

 Improv Cooking Challenge: September 2021

Peanuts and Ginger

 Improv Cooking Challenge: September 2021

Peanuts and Ginger

Kung Pao Chicken

Kung Pao Chicken

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Kung Pao  Chicken

Kung Pao Chicken

Sue Lau
Prep Time 15 mins
Cook Time 17 mins
Course Main Course
Cuisine Asian, Chinese
Servings 3

Equipment

  • Wok skillet

Ingredients
  

Stir-Fry:

  • 1 pound boneless chicken breast (diced)
  • cornstarch
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup chopped onion
  • 3/4 cup unsalted peanuts
  • 1/4 cup small dried hot red peppers
  • peanut oil

Spicy Brown Sauce:

  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 3 tablespoons oyster sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger root
  • 1 tablespoon hot chili oil
  • 1-1/2 tablespoons cornstarch

Instructions
 

  • Mix ingredients for spicy brown sauce in a small bowl and set aside until needed.
  • Velvet the chicken by coating in cornstarch and shaking off excess.
  • Heat oil in wok or large skillet (enough to adequately fry the chicken, and stir-fry the chicken until lightly browned; remove chicken from the wok.
  • Drain off excess oil and leave one tablespoon of it.
  • Heat oil and stir fry the vegetables until crisp-tender.
  • Stir in the peanuts and hot chili peppers, cooking about half a minute, then stir in the sauce mixture and cook until thickened.
  • Serve with steamed rice.

Notes

From the kitchen of palatablepastime.com
Keyword chicken stir-fry

Kung Pao Chicken #SundaySupper

Join my recipe group on Facebook for more recipes from blogger friends around the world!

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Kung Pao Chicken

 

This recipe  has  been  updated from  5.8.16 for a recipe  card  and  photo update.

17 responses

  1. I love Kung Pao Chicken and your post reminded me of the first time I made it and my father in law was at our house for dinner! He was a sport and ate as much as he could, but apparently his heat tolerance is not as good as mine! 🙂

    • Well, you can leave the dry peppers out. I still remember the time I cooked Chinese for a party and my brother was there spooning the hot mustard over his stir-fry like soy sauce and I said “Mike, maybe you should taste it first” and he went all testosterone on me. My cousin and I sat back and watched his brain explode. LOL! And that was just mustard! Ha!

    • That’s funny because if I don’t get at least three of them to eat, I might just cry. But I am a chile head like that. The dry ones are not nearly as hot as the fresh red Thai chilies. Those wicked little things I don’t usually eat more than one of any more.

  2. I love, love, LOVE Kung Pao chicken and the only time I made it at home, didn’t quite match the yummy version that I enjoyed in restaurants. I’d love to try your recipes and like you, it has to be super hot!

    • I was very happy with the way it turned out. If you don’t like eating the dry fried peppers you can always add a bit of toasted chili oil, although that tends to make the stirfry a little oily.

  3. Wow- this looks amazing! To be honest I never order Kung Pao, but I think I will make this before I order it, based on your review of some recipes out there!

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