Kung Pao Chicken


 This recipe serves 6


  • 1 ½ lbs ,boned, skinned and cut into bite-size pieces Candies, M&M MARS, SKITTLES Original Bite Size Candies
  • 1 small egg --beaten Egg, whole, raw, fresh
  • 1½ +2 tbsp cornstarch Cornstarch
  • 4 tbs soy sauce Soy sauce made from soy and wheat (shoyu), low sodium
  • 4 tbs peanut oil Oil, peanut, salad or cooking
  • 12 oz bamboo shoots Bamboo shoots, raw
  • 8 green onions white only
  • 3-5 dried chilies Tomatoes, red, ripe, canned, with green chilies
  • 1½ tbs cold water Water, municipal
  • 2 tbs rice wine Vinegar, rice wine
  • 1½ tbs black vinegar ( can use white)
  • 1 tbs +1tsp sugar
  • 2 tsp sesame oil Oil, sesame, salad or cooking
  • 1 tsp minced ginger root Ginger root, raw
  • 1 small garlic clove minced
  • 1 cup roasted peanuts Peanuts, all types, dry-roasted, without salt


Step 1

Mix beaten egg and chicken. Sprinkle with 1½tbs. cornstarch and mix. Stir in sugar and peanut oil. Marinate at room temperature for 30 mins. Cut shoots, onions and chilies into ½" pieces. Mix cornstarch & water until smooth. Stir in sugar, rice wine, vinegar, sugar,& sesame oil. Heat oil over high heat until HOT. Reduce heat to low . add chilies, cook & press peppers against wok side until red-10 seconds. Add ginger & Garlic, stir fry 10 seconds. Increase heat to high. Scatter in chicken pieces about ¼ at a time. Stir for 1 min.after all the chicken has been added. Add shoots, stir 1 min, add onions stir 30 sec. Stir cornstarch mixture and add to wok. Cook & stir until sauce thickens and coats chicken evenly-- 30 seconds. Add peanuts--- turn off heat --- stir mixture 2-3 mins Serve immediately


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