Monday, January 25, 2021
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Kung Pao Chicken

Another classic Chinese dish that I wanted to try for the longest time. I don’t know what kept me from trying this sooner-it was so simple to make, really. Just like the General Tso’s chicken this is the first time that I’ve tried this dish, I don’t remember ever seeing this on the menu of any of the Chinese Restaurants that we’ve been to or maybe -like I already said before-I wasn’t perusing the menu long enough before ordering.

If you’re like me and have not tried this dish yet why not make it at home and discover how good it is.. okay I’ll tell you now–it’s hot and spicy-with-a-hint-of-sweetness-delicious!

Happy Cooking! ü

saute the chicken fillet pieces until brown then add garlic and chillies

add sauce and stir well to coat chicken pieces evenly; add peanuts and cook some more for about a minute then..

..Serve! Let’s eat! ü

Recipe adapted from here.

Kung Pao Chicken



  • 8-10 ounces chicken thigh or breast fillet
  • dried red chili peppers as little or as much as you want
  • 4 garlic cloves minced
  • 1/3 cup skinless unsalted peanuts
  • cooking oil for deep-frying and stir-frying
  • 1 tablespoon soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 2 teaspoons water
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine vinegar or use any red wine vinegar
  • 3 teaspoons Granulated Sugar
  • 1/2 Teaspoon salt
  • a few drops sesame oil
  • 1 Teaspoon cornstarch


  • Cut the chicken fillet into bite-size pieces.
  • Combine the soy sauce, rice wine vinegar, water and cornstarch in a bowl; add the chicken pieces and marinate for at least 30 minutes.
  • For the Sauce: Put the cornstarch in a small bowl, add about a tablespoon of water and mix until there's no more lumps then add the rest of the sauce ingredients. Mix well and set aside.
  • Heat about 3 tablespoons of oil in a pan or wok if you have one. Put the chicken into the wok, and saute for about 1 minute over high heat until browned.
  • Push the browned chicken pieces over to the side of the wok or pan; remove excess oil and leave only about a tablespoon or two.
  • Add minced garlic, then the dried chillies.
  • Stir-fry then until garlic is fragrant and golden then incorporate the chicken piecesfrom the side of the pan to the garlic and chillies.
  • Stir in the peanuts and add the sauce. Mix well. Plate and serve with hot steamed rice

This is my first post after a long break..yay to me, I found the time and energy to post again! Let’s hope that I can keep this going so you won’t miss me again..hahaha as if anyone did. 😀 Oh well..

Have a nice day! God Bless!

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