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Make your own take out - Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

  • Author: Deborah
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x


Faster than take-out – this Kung Pao Chicken recipe is spicy and full of flavor. Simple ingredients come together to make this easy weeknight dinner recipe.



  • 1 lb boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 1 large egg white, beaten until foamy
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/4 cup rice wine or dry sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • vegetable oil
  • 6 green onions, sliced into 1/4-inch pieces
  • 3 cloves garlic, sliced thinly
  • 10 small dried hot chiles
  • 1 1/2 teaspoons hoisin sauce
  • 1/2 cup salted roasted peanuts
  • 1 teaspoon dark sesame oil


  1. In a bowl, combine the chicken, egg white, cornstarch and salt. Cover and refrigerate for 30 minutes.
  2. In a small bowl, combine the rice wine, soy sauce, vinegar and sugar. Set aside. In another small bowl, dissolve the cornstarch in 2 teaspoons of cold water and set this mixture aside.
  3. Heat a large wok or skillet over high heat. Add a thin layer of vegetable oil to the hot skillet. Add the chicken pieces, all at the same time, and stir gently, keeping the pieces of chicken separated. Cook until they turn white, about 45 seconds. Remove from the skillet, and wipe down the skillet with a paper towel.
  4. Return the wok or skillet to medium- high heat. Add 2 tablespoons of vegetable oil and heat until it is shimmering. Add the green onions, garlic, chiles and hoisin. Stir fry until the green onions wilt, about 45 seconds. Return the chicken to the pan, the add the rice wine vinegar. Stir fry until the chicken cooked through. Add the cornstarch mixture and stir until the sauce thickens. Add the peanuts and sesame oil and stir to combine. Serve as desired.

Recipe Notes:

*time listed does not include 30 minute marinating time.
*We like to serve this over rice

slightly adapted from The Shun Lee Cookbook