Kung Pao Chicken Recipe


Chicken Marinade

  • 1 ½  tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoon cornstarch
  • 1 ½ lbs boneless skinless chicken breast cut into bite-sized pieces


  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons granulated sugar
  • 3 tablespoons water
  • 1 tablespoon cornstarch

Stir Fry

  • 3 tablespoons vegetable oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 24 dried red chilies seeded and chopped
  • 4 green onions cut into 3/4-inch pieces
  • ½ cup unsalted roasted peanuts


  1. In a medium bowl, whisk together the Shaoxing Wine, soy sauce, and cornstarch. Add the chicken pieces and marinate at room temperature for about 30 minutes.
  2.  In another medium bowl, whisk together the soy sauce, Shaoxing wine, balsamic vinegar, hoisin sauce, granulated sugar, water, and cornstarch. Set it aside for a few minutes.
  3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer without crowding. Cook the chicken until golden brown, then flip and cook the other side until golden brown and cooked through. Cook in batches. Plate the chicken and cover it loosely with foil to keep it warm.
  4. Add 1 tablespoons vegetable oil to the skillet or wok over medium-high heat. Add the bell peppers and cook for 1 minute. Reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts, cooking for 1 minute and stirring constantly.
  5. Whisk the sauce ingredients 1 more time and add them to the skillet with the veggies. Cook until thickened, stirring frequently. Add the cooked chicken to the skillet, toss to coat, and warm for a couple of minutes, for best results, serve promptly.


  • Use oil with a high smoking point, like canola, peanut, or vegetable oil.  Get the skillet or wok fairly hot.
  • Don’t crowd the wok or skillet. Cook in batches and plate the chicken and vegetables. If needed, cook in batches.
  • Garlic can not be cooked at high heat as it will burn.  Add it to the skillet with a larger group of vegetables that are done or almost done. Turn the heat down for a minute and cook, stirring constantly.
  • Substitute 1/2 teaspoon of red pepper flakes for the dried red chiles if your store does not carry them.
  • Stir fry moves very fast and needs your full attention.  So have everything you need in close proximately.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.

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