Kung Pao Chicken Recipe - Allrecipes.com
Kung Pao Chicken Recipe
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Kung Pao Chicken
Make spicy kung pao chicken that rivals your favorite Chinese restaurant’s versio See more
  • READY IN hrs

Kung Pao Chicken

Recipe by  

"Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr 30 mins

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2011

It's not unusual for me to eat Chinese out two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the metro area I live in. And hey--this stuff passes the test. It's the first time I've tried cooking Chinese and I can't believe how easy it was. Further, it turned out fabulously. It's as good or better than most Chinese restaurants. Here's what I did: 1) used champagne instead of white wine; it's what I had available, 2) absolutely double, triple or quad the recipe; if you don't eat it now, you will eat it later ... the recipe doesn't make very much unless you eat like a bird, 3) for my family, the hot level was perfect ... it was certainly hot, but not too hot, 4) the sauce WAS a little thick--I will try decreasing the cornstarch next time ... as it was, adding water worked for me too, 5) if you can't find chile paste at your local grocery store, check out almost any Asian grocery store--they will likely have many choices.

 
Most Helpful Critical Review
Feb 10, 2009

I followed this exactly as written (saw many favorable reviews that had made many changes). I love spicy food, but this did not have a good flavor hot and there was not enough sauce.

 
Nov 29, 2005

I think this is my all time favorite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least a cup of water. You want to make sure there's enough sauce to cover the noodles. I also add several cups of chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!!

 
Jan 25, 2004

Yummy. Restaurant quality. Had to alter quite a bit. Took the orginal recipe for marinade: used rice wine,1 clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornstarch to marinade. 5X the recipe of soy sauce, rice wine, vinegar, brown sugar, and 1 clove of garlic, 2 tsp. of chile paste, and 1 tbsp of cornstarch with 2 tbsp of water. Stir fried the chicken first and set aside. Then stir fried brocolli, mushrooms, carrots and green onions together. Added sauce and then chicken. Couldn't add peanuts due to allergy. Rave reviews from Dad and 2 kids. *****

 
Jul 23, 2003

This was a terrific dish and perfect for my spicey food loving family. I couldn't find chile paste in the grocery store, so I subbed with a spicey szechuan sauce. I tripled the marinade and quadrupled the sauce even though I only used four chicken cutlets. Didn't have any peanuts, so I used peanut butter, which I often do in asian dishes. I added broccoli and baby corn to make a complete meal. Thanks Arlena, it was great!

 
Mar 03, 2003

I didn't have chile paste, so I threw in some red pepper. I tripled the sauce recipe because I added baby corn, green bell pepper, and thinly sliced carrots and it wouldn't have been enough once I added the chicken. The sauce got really thick though & had to add some water to thin it down a bit. You may have to adjust this one to your own taste. It's good, but I needed to play around with it.

 
Oct 22, 2006

WOW! I was afraid to try this recipe as I've never had success with an Asian recipe. But, this blew me and my family away! It is so tasty!! The only thing I did different was to double the sauce (though not the waterchestnuts; 1 can is enough for us). I will make this many times over. It is fantastic. Thanks!!!

 
May 19, 2006

Very delicious,my dish was not quite PF Changs but great anyway. I found only hot chili sauce in the Asian Market so I used that, the apartment smelled wonderful. Problems I encountered were: The cornstarch in the chicken marinade started to burn and stick when I browned it, and the cornstarch in the marinade itself was too much so instead of a sauce I got a thick paste, to which I kept adding water(suggestion: use a little less cornstarch). Finally the sugar was not enough for my liking so next time I will use a bit more...otherwise really really tasty. My husband and I ate every scrap. Thanks.

 

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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 596 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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