"This recipe is similar to a famous food chain! Serve over thick noodles." — JANHAR64
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skinless, boneless chicken breast halves - cut into 1 inch cubes
peeled and deveined large shrimp (21 to 30 per pound)
vegetable oil, divided
dried red chile peppers, cut in half
red bell pepper, sliced
green bell pepper, sliced
dark soy sauce
green onions, cut into 3 inch lengths
sesame oil, or to taste
Best Kung Pao recipe I've tried--tastes just like PF Changs. WARNING: DO NOT use 16 red chili peppers unless you have dead taste buds. We used 4 and our mouths were on fire. 2 is a good amount to use.
I followed the recipe exactly. It tasted like soy sauce and the heat from the peppers, which was disappointing. I like spicy food but not if there's no other flavor other than "hot". I'd grind the peppercorns, too. No one liked crunching into them and they were hard to avoid.
So I tried this recipe last night. I omitted the shrimp, peppers and the optional peppercorns, because seriously where do you find them? Anyway I used frozen snap peas and frozen regular peas and cut up some carrots - you could use any veg really. It's more about the sauce/flavor. And The only chiles I could find were the big ones (recipe calls for 16 dried red chile peppers, cut in half) 16? That seemed crazy to me. So I simply cut up a big chile and removed the seeds. This part I will adjust because I like it spicy, and this was on the mild side. I served it with minute Jasmine rice. And it was really good! Can't wait for leftovers :)
This was amazing! The only problem was the shrimp was a little over-cooked. Next time I won't cook the shrimp with the chicken at the beginning, I'll just add it after I put the veggies in the wok.
Great flavor! I left out the shrimp and used 2 chicken breasts & doubled the sauce and added veggies I had on hand. (mushrooms, onions, green peppers, celery, shredded carrot, and green beans.) I added some sweet chili sauce in place of the red chili peppers.
I have at least 6 servings of this dish (and I was trying to cook for 2.) I served this over rice and it was a hit! Looking forward to leftovers. Thanks !
Absolutely fabulous recipe! Almost tastes like the real thing. I make one spicy for me and DH and one not spicy for the kids and they all love it!
This is one of the best restaurant style Kung Pao's I've ever had! It was made even better with fresh peppers from my garden. I only made one substitution, using peanut oil instead of vegetable oil.
This was very tasty, and you can customize the ingredients. I used all shrimp instead of chicken, and added celery and eggplant. I also didn't have peanuts so I used cashews. I don't know what "rice wine" is so I used rice wine vinegar. Delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Hunan Kung Pao
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 467
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