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Kung Pao Chicken
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5 from 8 votes

Kung Pao Chicken

Course: dinner, leftovers, lunch
Servings: 6
Author: Wanda Baker


  • 4 boneless skinless chicken breasts, cut into bite size pieces
  • 2 tbsp soy sauce
  • 2 tbsp sherry
  • 2 tsp cornstarch
  • 1 tsp sambal oelek
  • canola oil
  • 3/4 cup peanuts
  • 1/2 tsp chili flakes
  • 2 tsp fresh ginger minced
  • 3 green onions sliced into 1 inch pieces

Kung Pao Sauce

  • 4 tsp soy sauce
  • 4 tsp sherry
  • 4 tbsp chicken broth
  • 2 tbsp red wine vinegar
  • 3 tsp sugar
  • 3 tsp cornstarch


  • In a bowl combine 2 tbsp soy sauce, 2 tbsp sherry, 2 tsp cornstarch and sambal oelek. Mix well and add chicken stirring to coat. Let marinate for 30 minutes.
  • In second bowl or measuring cup whisk together your sauce ingredients. Set aside.
  • In wok or stir fry pan heat 1 tbsp oil over medium high heat.
  • Add peanuts and cook until golden. This will only take a minute or two so keep your eyes on the pan. Remove when golden and set aside.
  • Add 2 tbsp oil and your chili flakes cooking for about 1 minute. Drop in your chicken and stir fry for about 2 minutes.
  • Add in ginger and cook for another minute.
  • Next add in green onions and the golden peanuts.
  • Stir cornstarch mixture and add to wok. Gently mix and cook another minute or until mixture thickens.
  • Serve over pre-cooked rice or noodles.