Kung Wow Chicken Recipe - Allrecipes.com
Kung Wow Chicken Recipe
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Spicy Kung Wow Chicken
See how to make a simple stir-fry based on spicy kung pao chicken. See more

Kung Wow Chicken

Recipe by  

"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
  2. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
  3. Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
  4. Mix cornstarch with cold water in a small bowl.
  5. Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
  6. Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
  7. Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
  8. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2012

Chef John has delivered us another great recipe! Delicious! I was all out of wine so I subbed beer* for the wine in the recipe and it was still awesome. I used 1 cup zucchini, 1 cup broccoli and ½ cup yellow onion in favor of using the red bell pepper. Chef John said to use any veggie of your choice. I omitted the jalapeno pepper because I didn’t want it to be too spicy hot for my guests. I doubled the sauce, except I decreased the chili paste to 1½ Tbsp and the brown sugar** to just 1Tbsp. I served it over steamed brown rice and it was an incredible meal. Everyone loved it. Thanks Chef John!!! * Beer, (Bud, Coors or Miller), always works as a nice substitute for white wine in any recipe. ** Even 1 Tbsp brown sugar is almost too sweet for this recipe. I recommend using less brown sugar unless you love the sweetness of Orange Chicken and Sesame Chicken entrées.

Most Helpful Critical Review
Jul 09, 2012

The only thing missing from the directions for this recipe is the need for a prep chef. I want someone else to measure out everything and chop all the vegetables and put it all in nice little ramekins so I can swoop in and put this dish together! It was quite good, but I think there are lots of other recipes for Asian cuisine that taste just as good but are less involved.

Mar 09, 2012

I made this last night for dinner and OH MAN was it good...my husband said it was better than Panda. I made it following every step except i used red wine vinegar in place of the white because i simply didn't have any. Other than that it was awesome!! Thank you Chef John!

Mar 10, 2012

My family loved this! I didn't have zucchini, so I added snow peas and celery and chopped fresh ginger with the garlic. Since I had 2 lbs of chicken, I doubled the recipe. I didn't use rice but chinese noodles. The recipe looks a little overwhelming with all the ingredients, but since I had most of the stuff (or if I didn't, it was easy to buy at the local grocery store) it really wasn't hard to make. My husband says it's definitely a "make again"!

May 05, 2012

Great recipe. I used boneless skinless chicken thighs. I believe that they have more flavor and are less dry, and cheaper than chicken breasts. I also added 1 star anise after the vegetables and the more complex flavor it added was great. I definetly will make this recipe again.

Oct 10, 2012

I had to laugh at the comment that you need a prep-chef for this. It is so easy to prepare... the cutting of the veggies takes 3 minutes. The rest is just measuring ingredients for the marinade and sauce. Very easy recipe and tasted great. Only change I made was use pea pods instead of zucchini and added the tbs of cornstarch to the chicken broth instead of adding water. It was great and I will definitely be making it again many times!

Jun 04, 2012

Great! I added an extra 1/2 chicken, doubled both the marinade and cooking sauce, and added carrots to the vegetables, and added baby corn, and water chestnuts the same time I added the cooking sauce. it was yummy. Would probably cut the chili paste back a bit next time.

Oct 15, 2013

Very easy. I'm a mid 20s bachelor with minimum cooking skills and I was able to make 8 servings under an hour. Delicious!


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  • Calories
  • 570 kcal
  • 29%
  • Carbohydrates
  • 66.5 g
  • 21%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 778 mg
  • 31%

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

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