This is similar to Kung Pao Chicken, especially if you add the optional peanuts. You can control the spiciness of this dish by the number of chile peppers you add. I like it spicy so I add extra chile peppers.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified




  • Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.

  • Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.

  • Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.

  • Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

Nutrition Facts

913 calories; 64.4 g total fat; 142 mg cholesterol; 2351 mg sodium. 36.2 g carbohydrates; 50.7 g protein; Full Nutrition


Rating: 5 stars
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