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Kung Pao Chicken

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

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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.

Notes & Tips

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

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