Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken meat, cut into 1-inch cubes; 2 tbsp oyster sauce; 2 tbsp sherry or rice wine; 1 tsp cornstarch; 4 tbsp cooking oil; ½ cup shelled peanuts; 5–10 small dried red chile peppers; ¼ tsp crushed red pepper flakes; 1 tsp crushed garlic; 1 green bell pepper, cut into ½-inch dice; 1 red bell pepper, cut into ½-inch dice; 1 can (5 oz) sliced bamboo shoots (optional), drained; 3 stalks celery, chopped; 4 green onions, cut into ½-inch pieces, including green tops; 2 tbsp soy sauce; 2 tbsp rice vinegar; 4 tbsp chicken broth; 1 tsp garlic powder; 1 tsp sugar; 1 tsp cornstarch; 1 tsp sesame oil; 2 tsp Hoisin sauce

Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official.

50 min · serves 4

Ingredients

1 lb boneless, skinless chicken meat, cut into 1-inch cubes
2 tbsp oyster sauce
2 tbsp sherry or rice wine
1 tsp cornstarch
4 tbsp cooking oil
½ cup shelled peanuts
5–10 small dried red chile peppers
¼ tsp crushed red pepper flakes
1 tsp crushed garlic
1 green bell pepper, cut into ½-inch dice
1 red bell pepper, cut into ½-inch dice
1 can (5 oz) sliced bamboo shoots (optional), drained
3 stalks celery, chopped
4 green onions, cut into ½-inch pieces, including green tops
2 tbsp soy sauce
2 tbsp rice vinegar
4 tbsp chicken broth
1 tsp garlic powder
1 tsp sugar
1 tsp cornstarch
1 tsp sesame oil
2 tsp Hoisin sauce

Steps

Measure and prepare all ingredients before cooking.
Mix all chicken/marinade ingredients in a bowl, stir well, and allow to marinate for ½ hour.
Mix sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
Heat wok or large frying pan until water drops bead up and dance on the hot surface.
Add cooking oil to wok. Wait a few seconds for oil to heat up.
Add remaining spice ingredients to wok and stir fry for 30 seconds.
Add chicken mixture to wok and stir fry for about 4 minutes (until chicken is cooked through).
Add vegetables to wok and stir fry for about 2–3 minutes.
Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute (until sauce thickens).
Stir to coat other ingredients with thickened sauce.
Pour onto large platter and serve immediately.

More recipes with chicken, oyster sauce, wine, cornstarch, peanuts, chile peppers, red pepper flakes, garlic, bell pepper, celery, green onions, soy sauce, vinegar, broth or stock, garlic powder, sesame oil or hoisin sauce

Adapted from “Kung Pao Chicken” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 lb boneless, skinless chicken meat, cut into 1-inch cubes

2 tbsp oyster sauce

2 tbsp sherry or rice wine

1 tsp cornstarch

4 tbsp cooking oil

½ cup shelled peanuts

5–10 small dried red chile peppers

¼ tsp crushed red pepper flakes

1 tsp crushed garlic

1 green bell pepper, cut into ½-inch dice

1 red bell pepper, cut into ½-inch dice

1 can (5 oz) sliced bamboo shoots (optional), drained

3 stalks celery, chopped

4 green onions, cut into ½-inch pieces, including green tops

2 tbsp soy sauce

2 tbsp rice vinegar

4 tbsp chicken broth

1 tsp garlic powder

1 tsp sugar

1 tsp cornstarch

1 tsp sesame oil

2 tsp Hoisin sauce

Steps

Measure and prepare all ingredients before cooking.

Mix all chicken/marinade ingredients in a bowl, stir well, and allow to marinate for ½ hour.

Mix sauce ingredients in another bowl and set aside until needed. Stir out any lumps.

Heat wok or large frying pan until water drops bead up and dance on the hot surface.

Add cooking oil to wok. Wait a few seconds for oil to heat up.

Add remaining spice ingredients to wok and stir fry for 30 seconds.

Add chicken mixture to wok and stir fry for about 4 minutes (until chicken is cooked through).

Add vegetables to wok and stir fry for about 2–3 minutes.

Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute (until sauce thickens).

Stir to coat other ingredients with thickened sauce.

Pour onto large platter and serve immediately.

Adapted from “Kung Pao Chicken” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.