Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 453.59 g boneless skinless chicken breast, cubed; 1 egg; 44.37 ml cornstarch; 9.85 ml cornstarch; 4.92 ml salt; 473.18 ml vegetable oil (for frying); 44.37 ml rice vinegar; 9.85 ml sugar; 118.29 ml dry roasted peanuts; 1 red bell pepper, chopped into cubes; 3-4 chopped scallions; 14.79 ml minced fresh gingerroot; 2 large garlic cloves, minced; 2 dried hot red chili peppers; 14.79 ml soy sauce; 4.92 ml sesame oil; 14.79 ml sesame oil; rice, to serve it with

Submitted by startnover

"Very yummy, and you can control the heat. The two red hot peppers it calls for just gives it a little kick--not to hot for even my 5 yr old."

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photo by JustJanS

Ready In:: 1hr 15mins
Ingredients:: 18
Serves:: 4

ingredients

453.59 g boneless skinless chicken breast, cubed
1 egg
44.37 ml cornstarch
9.85 ml cornstarch
4.92 ml salt
473.18 ml vegetable oil (for frying)
44.37 ml rice vinegar
9.85 ml sugar
118.29 ml dry roasted peanuts
1 red bell pepper, chopped into cubes
3-4 chopped scallions
14.79 ml minced fresh gingerroot
2 large garlic cloves, minced
2 dried hot red chili peppers
14.79 ml soy sauce
4.92 ml sesame oil
14.79 ml sesame oil
rice, to serve it with

directions

Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
Drain chicken on paper towels and remove oil from pan.
In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
Add hot peppers and whisk 10 seconds.
Add sauce to wok and stir till thickens and starts to clear.
Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.

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Reviews

when do 2 teaspoons of sugar get added? Ingredients lists 2 teaspoons of sugar but directions never call for them. Frustrated.

Chef la1380399
When I first tasted this, I thought I must have missed an ingredient. As another reviewer stated, the ingredients are listed a bit strangely. But I got it all in there and prepared it according to directions. It was WAY too vinegary for my taste. It made a visually appealing presentation, though. Don't think I'll try this recipe again.

Sheila Diane
This was very good. Very flavorful. I left the garlic and ginger in and I could taste it without becoming overpowering. The sauce actually did not smell that good until I mixed it in and it cooked, which reduced some of the pungency. Then it tasted great! Will make again!

BrendanOBrien
Kung Pao is my favorite chicken dish when I go out to eat. This was as good as any I've ever had in any restaurant. I kicked it up a little by adding more dried chilies because I like it hot. Now I'll make it at home. Thanks for posting.

Pokey in San Antonio
Made this for brunch, it is simply wonderful! I adjusted all ingredients to make 5 chicken breasts, otherwise pretty much made as directed only I used cashews in place of peanuts. This is delicious, I look forward to making this again soon! thanks homegirl!...Kitten:)

Kittencalrecipezazz

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Tweaks

Made this for brunch, it is simply wonderful! I adjusted all ingredients to make 5 chicken breasts, otherwise pretty much made as directed only I used cashews in place of peanuts. This is delicious, I look forward to making this again soon! thanks homegirl!...Kitten:)

Kittencalrecipezazz