Kung Pao Chicken

Recipe for Kung Pao Chicken


4 dried red chili peppers, or to taste
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon rice wine
2 skinned and boned chicken breast halves, cut into 1-inch cubes
1 tablespoon sugar
3/4 teaspoon cornstarch
1 tablespoon Chinese vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons peanut oil
3 garlic cloves, minced
1 teaspoon minced fresh ginger
5 scallions, cut into 1-inch slices
1/2 cup unsalted dry roasted peanuts, chopped


Wearing rubber gloves, cut chili peppers in half and discard as many seeds as possible. Set aside. Combine 1-1⁄2 teaspoons cornstarch, salt, water, 2 teaspoons soy sauce, and rice wine in a small bowl. Add chicken pieces. Set aside. Combine sugar, ¾ teaspoon cornstarch, Chinese vinegar, 1 teaspoon soy sauce, sesame oil, and chicken broth in a small bowl. Set aside. Heat peanut oil in a large skillet or wok over medium-high heat. Add chili peppers and stir-fry briefly (do not burn); add chicken and stir-fry 2 minutes or until lightly browned. Add garlic, ginger, and scallions and stir-fry 2 to 3 minutes or until chicken is done. Add chicken broth mixture to chicken; stir-fry 2 to 3 minutes or until thickened. Sprinkle with peanuts. Serve with rice.


Makes 4 servings.

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10 chili peppers is far too much for this dish! We enjoy spicy food and I knew from the start that 10 was way out of line. I made it with 4 peppers and it still had a lot of heat. This is a delicious recipe, love the flavors and will make it often. However, be warned about the amount of peppers you use.

kung pao chicken recipe

The Editors's picture

Thank you for your feedback, Jen S. Very much appreciated.