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Kung Wow Chicken

Rated as 4.52 out of 5 Stars
57k

"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 568
Original recipe yields 4 servings

Directions

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  1. Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
  2. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
  3. 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.
  4. Mix cornstarch with cold water in a small bowl.
  5. 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
  6. Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
  7. 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.
  8. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 568 calories; 18.1 66.4 32.2 65 696 Full nutrition

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Reviews

Read all reviews 87
  1. 115 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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...

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 ...

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 ...

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...

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...

Very easy. I'm a mid 20s bachelor with minimum cooking skills and I was able to make 8 servings under an hour. Delicious!