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My review
Kung Wow Chicken
60k
Chef John
"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry."
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Ingredients
1 h 35 m servings 568Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
- Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
- Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
- Mix cornstarch with cold water in a small bowl.
- Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
- Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
- Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
- Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 87117 Ratings
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Most helpful positive review
3/10/2012
Chef John has delivered us another great recipe! Delicious! I was all out of wine so I subbed beer* for the wine in the recipe and it was still awesome. I used 1 cup zucchini, 1 cup broccoli and...
Most helpful critical review
7/9/2012
The only thing missing from the directions for this recipe is the need for a prep chef. I want someone else to measure out everything and chop all the vegetables and put it all in nice little r...
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3/10/2012
Chef John has delivered us another great recipe! Delicious! I was all out of wine so I subbed beer* for the wine in the recipe and it was still awesome. I used 1 cup zucchini, 1 cup broccoli and...
3/9/2012
I made this last night for dinner and OH MAN was it good...my husband said it was better than Panda. I made it following every step except i used red wine vinegar in place of the white because i...
7/9/2012
The only thing missing from the directions for this recipe is the need for a prep chef. I want someone else to measure out everything and chop all the vegetables and put it all in nice little r...
3/10/2012
My family loved this! I didn't have zucchini, so I added snow peas and celery and chopped fresh ginger with the garlic. Since I had 2 lbs of chicken, I doubled the recipe. I didn't use rice bu...
10/10/2012
I had to laugh at the comment that you need a prep-chef for this. It is so easy to prepare... the cutting of the veggies takes 3 minutes. The rest is just measuring ingredients for the marinade ...
6/4/2012
Great! I added an extra 1/2 chicken, doubled both the marinade and cooking sauce, and added carrots to the vegetables, and added baby corn, and water chestnuts the same time I added the cooking ...
1/5/2014
Kung Pao chicken is my fav Chinese dish. This recipe was ok, but much sweeter than traditional Kung pao and much sweeter than I would have liked. I doubled the amount of the other sauce ingredie...
5/5/2012
Great recipe. I used boneless skinless chicken thighs. I believe that they have more flavor and are less dry, and cheaper than chicken breasts. I also added 1 star anise after the vegetables and...
10/15/2013
Very easy. I'm a mid 20s bachelor with minimum cooking skills and I was able to make 8 servings under an hour. Delicious!