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Kung Pao Chicken Recipe


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Kung Pao Chicken

Spicy chicken stir-fry with vegetables, peanuts, and a light brown sauce.

Kung Pao Chicken recipe

Servings: 8
Total Time: 1 hour
Recipe by: Rae


1.5 pound chicken thigh, cut to 1 inch pieces
3 TBSP Soy Sauce
2 tsp cornstarch
1 cup cooking oil
1 cup onion, diced
1 cup carrots, diced
1/2 cup yellow pepper, diced
1/2 cup green pepper, diced
1 cup celery , diced
1 cup broccoli, florets frozen and thawed
4 TBSP sherry cooking wine
6 TBSP soy sauce
1 TBSP Granulated garlic
2 TBSP rice vinegar
6 tsp cornstarch
2 TBSP ginger root, minced
1 TBSP crushed red pepper flakes
1 tsp sesame oil
12 TBSP water
1 cup roasted, unsalted peanuts
2 green onions, sliced on the bias
1 cup prepared rice


1. Place the cut chicken thighs into a bag and add the 3 TBSP soy sauce and 2 tsp cornstarch. Seal the bag and mix. Set in refrigerator for 1 hour.

2. In the meantime make the sauce: Combine all sauce ingredients in a small bowl and stir together. Set aside until needed.

3. Pour the 1 cup of cooking oil into a medium size non stick pan and heat over high heat. Once it begins to lightly smoke add 1/3 of the chicken. Turn heat to medium high. Fry, turning carefully about every minute or so, until golden brown and crisp. About 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat the same process 2 more times with the remaining chicken.

4. Reserve 3 TBSP of that cooking oil and discard the rest.

5. Reheat the pan with 1 TBSP oil and add the vegetables, toss to coat with oil. Add more oil if needed (if not discard the remaining oil). Cook over high heat for about 3 minutes. Add the chicken and peanuts and toss or stir together.

6. Add the sauce and cook until thickened.

7. Serve with steamed rice and garnish with green onions.


Make it your own. Serve over cooked zucchini "noodles" for a lower carb and lower calorie option.

Hawaii Coffee Company

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Kung Pao Chicken


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