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Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken (Gong Bao or Kung Po) is a delicious stir-fried chicken dish made with chunks of chicken, peanuts, vegetables, and chili peppers swimming in a silky Chinese sauce. 



1 3/4 Pounds Boneless/Skinless Chicken Breast (Cut Into 1-Inch Pieces)

1 Tablespoon Shaoxing Wine (Rice Wine) Or Dry Sherry

1 Tablespoon Soy Sauce

2 Teaspoons Baking Soda

1 Teaspoon Cornstarch


1/2 Cup Chicken Stock

5 Tablespoons Soy Sauce

2 Tablespoons Chinese Black Vinegar Or Balsamic Vinegar

2 Tablespoons Chinese Shaoxing Wine Or Dry Sherry

2 Teaspoons Dark Soy Sauce

2 Teaspoons Hoisin Sauce

2 Tablespoons Sugar

1 Teaspoon Cornstarch


4 Tablespoons Grapeseed Oil (Divided)

6 Garlic Cloves (Minced)

2 Tablespoons Grated Fresh Ginger

1 Red Bell Pepper (Seeded And Diced)

8 Dried Chili Peppers

1 Tablespoon Sichuan Peppercorns (Lightly Toasted And Ground)

4 Green Onions (Cut Into 1-Inch Pieces)

1/2 Cup Toasted Peanuts

2 Teaspoons Toasted Sesame Oil

In medium-size bowl combine chicken pieces, Shaoxing wine, soy sauce, baking soda, and cornstarch.  Cover with plastic wrap and let sit 15 minutes to marinate. 

In medium-size bowl combine chicken stock, soy sauce, black vinegar, Shaoxing wine, dark soy sauce, hoisin sauce, sugar, and cornstarch.  Sugar should dissolve.  Set aside. 

 In large-size skillet or wok add 2 tablespoons grapeseed oil.  Turn heat to high.  Allow oil to heat up.  Add marinated chicken and cook 4 minutes. Occasionally stir.  Remove from heat and transfer to bowl.  Set aside. 

Add remaining grapeseed oil to same skillet/wok.  Stir in garlic, ginger, red bell pepper pieces, dried chili peppers, and Sichuan peppercorns.  Cook 1 minute. 

Pour sauce into skillet/wok and bring to boil.  Stir while boiling.  Once sauce begins to thicken slightly add chicken back into skillet/wok and mix all ingredients through the sauce for 2 minutes until chicken is evenly coated. 

Add green onions, peanuts and sesame oil.  Toss well and continue to cook another 2 minutes. 

Transfer to serving bowl and serve immediately with rice. 

Serves 4

Prep Time:   20 Minutes

Cook Time:  10 Minutes

Total Time:  30 Minutes

“Work With What You Got!”

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Victoria Glavin Hart