Kung Pao Chicken


My step-grandma made this for me years ago, when Chinese food still seemed exotic and we hadn’t yet discovered Thai or Vietnamese or Korean BBQ. I love this recipe. The Chicken is flavorful and spicy, without being too hot, and it’s super easy to make. This will serve four, if accompanied by a side of rice and another dish, like stir-fried broccolini. It’s comfort food for the 21st century.

Kung Pao Chicken
Recipe Type: Main
Author: A Passionate Plate
Full of favorite Asian flavors beloved by all, this Kung Pao Chicken recipe features TWO delicious, simple sauces that will add more ‘pow’ to your Pao!
  • 1 lb. boneless skinless chicken breast, cut into bite sized pieces
  • 5 fresh red Thai chile peppers, sliced into thin strips, seeds discarded
  • 1/2 cup blanched, unsalted peanuts
  • 3/4 c. canola oil
  • 5 garlic cloves, minced
  • 1/2 medium white onion, thinly sliced
  • green onions, green parts only, sliced
  • SAUCE #1:
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine or dry sherry
  • 1 tsp. sugar
  • 1 1/2 tsp. corn starch
  • 1 Tbsp. finely chopped green onion
  • 1 1/2 tsp. grated ginger
  • SAUCE #2:
  • 2/3 cup chicken stock
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice wine or dry sherry
  • 1 tsp. salt
  • 2 tsp. sugar
  • 1 1/2 tsp. corn starch
  1. In a medium bowl, make Sauce #1. Stir the chicken into the sauce and marinate it in the refrigerator for 20 minutes. Meanwhile, make Sauce #2 and set aside. In a large wok or saute pan, heat oil on medium high heat. When oil is hot, add chiles and saute until they turn brown. Remove chiles from the oil and set aside. Add peanuts to the oil and saute until they turn golden brown. Be careful not to burn the peanuts!
  2. Remove the peanuts from the oil and drain on a paper towel. Pour out all but 2 Tbsp. of oil and add chicken and Sauce #1. Stir fry for 2 minutes, then add sliced white onion and garlic. Stir fry for another minute. Then add peppers, peanuts, and Sauce #2. Cover and simmer until chicken is cooked and onions are soft – approximately 2 minutes. Serve immediately with brown rice.


  1. Emelyn alvarico says:

    Is nice

  2. Ooo yum, that looks really delicious.

  3. […] A Passionate Plate – my journey back to delicious! Great cooking, happy eating, and culinary inspiration! Skip to content HomeAbout MeInspirationContactRecipe Index ← Recipe: Vegetable Beef Soup with Farro Recipe: Kung Pao Chicken → […]

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