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Kung Pao Chicken

The Editors
Yield
Makes 4 servings.
Category
Poultry
Course
Main Dish
Sources
Old Farmer's Almanac
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Kung Pao chicken is a flavorful, stir-fried dish made with chicken, peanuts, vegetables, and chile peppers. Fresh and healthful, this is nothing like “takeout.” If you’re up for an experiment, stir up this delicious dinner and feel the pao!

Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a named for Ding Baozhen, a Chinese official who served as the governor of Sichuan Province in the 1800s. It was said that the governor’s favorite dish was spiced chicken with peanuts; in time, this peanut dish was named for him through his official title-Gong Bao.

There is nothing like the taste of homemade Chinese food versus typical fast food. It may seem like many ingredients, but they are easy to find and useful in many recipes.

Ingredients
4 dried red chili peppers, or to taste
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon rice wine
2 skinned and boned chicken breast halves, cut into 1-inch cubes
1 tablespoon sugar
3/4 teaspoon cornstarch
1 tablespoon Chinese vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons peanut oil
3 garlic cloves, minced
1 teaspoon minced fresh ginger
5 scallions, cut into 1-inch slices
1/2 cup unsalted dry roasted peanuts, chopped
Instructions

Wearing rubber gloves, cut chili peppers in half and discard as many seeds as possible. Set aside. Combine 1-1⁄2 teaspoons cornstarch, salt, water, 2 teaspoons soy sauce, and rice wine in a small bowl. Add chicken pieces. Set aside. Combine sugar, 3/4 teaspoon cornstarch, Chinese vinegar, 1 teaspoon soy sauce, sesame oil, and chicken broth in a small bowl. Set aside. Heat peanut oil in a large skillet or wok over medium-high heat. Add chili peppers and stir-fry briefly (do not burn); add chicken and stir-fry 2 minutes or until lightly browned. Add garlic, ginger, and scallions and stir-fry 2 to 3 minutes or until chicken is done. Add chicken broth mixture to chicken; stir-fry 2 to 3 minutes or until thickened. Sprinkle with peanuts. Serve with rice.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Jolene (not verified)

2 years 1 month ago

The photo of this dish seems to show both celery and leeks, and yet I see neither in the recipe?

TK (not verified)

2 years 1 month ago

Could you substitute crushed red pepper flakes for the chili peppers?

Jen S (not verified)

4 years 9 months ago

10 chili peppers is far too much for this dish! We enjoy spicy food and I knew from the start that 10 was way out of line. I made it with 4 peppers and it still had a lot of heat. This is a delicious recipe, love the flavors and will make it often. However, be warned about the amount of peppers you use.

Thank you for your feedback, Jen S. Very much appreciated.