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Kung Pao Chicken

CHUBBYCHEEK

"This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it! "
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Ingredients

40 m servings 277 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
  2. Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
  3. Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
  4. Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

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Reviews

Read all reviews 18
  1. 21 Ratings

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Most helpful positive review

This was very good Kung Pao Chicken. It is spiced perfectly. If you read the recipe it clearly states to add red peppers to taste. So if you like your Chinese food spicy, throw in a tablespoon o...

Most helpful critical review

The kung- pao chicken tastes good, but it is not as good as Panda Express, it needs more spice.

Most helpful
Most positive
Least positive
Newest

The kung- pao chicken tastes good, but it is not as good as Panda Express, it needs more spice.

not bad but not great either

This was very good Kung Pao Chicken. It is spiced perfectly. If you read the recipe it clearly states to add red peppers to taste. So if you like your Chinese food spicy, throw in a tablespoon o...

Too sweet - not spicy enough. The sauce is really thick - sorry but this is not the recipe for us.

Amazing! I used only two green onions, and about a cup of peanuts which I did not

I've made this several times, and not only is it delicious, it's a very flexible recipe. Sometimes I have more or less chicken, sometimes no green onions, sometimes I make extra sauce, sometimes...

I added jicama for an extra crunchy texture. I also added a bit more 5 spice and red pepper than indicated. I enjoyed this meal and I will make it again.

Fair, it had plenty of heat, but not much flavor. I added more soy and fresh ginger which helped.

Pretty easy and tasty. I added mushrooms and I think you could add any veggies you want. This is a good way to use extra celery.