Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

Prep Time: 30 mins
Total Time: 1 hr 30 mins

Servings per Recipe: 4

Calories 437 kcal
Fat 23.3 g
Carbohydrates 25.3g
Protein 34.4 g
Cholesterol 66 mg
Sodium 596 mg


  • 1 lb skinless, boneless chicken breasthalves - cut into chunks
    2 tbsps white wine
    2 tbsps soy sauce
    2 tbsps sesame oil, divided
    2 tbsps cornstarch, dissolved in 2 tbspswater
    1 oz. hot chile paste
    1 tsp distilled white vinegar
    2 tsps brown sugar
  • 4 green onions, diced
    1 tbsp diced garlic
    1 (8 oz.) can water chestnuts
    4 oz. diced peanuts


1. Get a bowl, combine: 1 tbsp cornstarch mix, 1 tbsp wine, 1 tbsp oil, and 1 tbsp soy sauce.

2. Add in your chicken to this mix and evenly coat the pieces.

3. Place a covering of plastic around the bowl and put everything in the fridge for 40 mins.

4. Get a 2nd bowl, mix: sugar, 1 tbsp wine, vinegar, 1 tbsp soy sauce, chili paste, 1 tbsp oil, 1
and a tbsp cornstarch mix.

5. Stir the mix until it is smooth then add in: peanuts, green onion, water chestnuts, and

6. Stir the mix again then add everything to a frying pan and heat it gradually until fragrant.

7. At the same time begin to stir fry your chicken in a separate pan until it is fully done.

8. Once the peanut mix is fragrant and the chicken is fully done combine the chicken with
the sauce and let everything thicken.