Kung Pao Chicken

How to Make

I made this for supper tonight. My husband and I both loved it! Super hot and delicious. Easy too! I love that event hough your recipes require marinades and sauces it's easy and fast using pantry staples. Thank you so much and keep it coming! ~ Beckyl

4 ingredients for the marinade; 8 ingredients for the sauce; 6 ingredients for the chicken + 1 ingredient to garnish.

– In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.


– In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.


– Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often.


– Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Add the scallions and garlic and stir fry.


– Add the peanuts and kung pao chicken and cook, stirring. Then remove from heat.


– Garnish and serve. Best served with cooked rice or noodles.




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