China / Main
Kung Pao Chicken
Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK.
Ingredients
- boneless, skinless chicken meat, cut into 1-inch cubes1 lb
- oyster sauce2 tbsp
- sherry or rice wine, or rice wine2 tbsp
- cornstarch1 tsp
- cooking oil4 tbsp
- shelled peanuts, shelled1/2 cup
- small dried red chile peppers, small; dried5–10
- crushed red pepper flakes, crushed1/4 tsp
- crushed garlic, crushed1 tsp
- green bell pepper, cut into ½-inch dice1
- red bell pepper, cut into ½-inch dice1
- sliced bamboo shoots, 5 oz; optional; drained1 can
- celery, chopped3 stalk
- green onions, cut into ½-inch pieces, including green tops4
- soy sauce2 tbsp
- rice vinegar2 tbsp
- chicken broth4 tbsp
- garlic powder1 tsp
- sugar1 tsp
- cornstarch1 tsp
- sesame oil1 tsp
- hoisin sauce2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Measure and prepare all ingredients before cooking.
Mix all chicken/marinade ingredients in a bowl, stir well, and allow to marinate for ½ hour.
Mix sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
Heat wok or large frying pan until water drops bead up and dance on the hot surface.
Add cooking oil to wok. Wait a few seconds for oil to heat up.
Add remaining spice ingredients to wok and stir fry for 30 seconds.
Add chicken mixture to wok and stir fry for about 4 minutes (until chicken is cooked through).
Add vegetables to wok and stir fry for about 2–3 minutes.
Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute (until sauce thickens).
Stir to coat other ingredients with thickened sauce.
Pour onto large platter and serve immediately.
