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My review
Kung Pao Chicken
Arlena
"Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!"
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Ingredients
1 h 30 m servings 437Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
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Footnotes
- Editor's Note:
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 9201360 Ratings
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Most helpful positive review
8/9/2003
It's not unusual for me to eat Chinese out two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the metro area I liv...
Most helpful critical review
1/18/2003
I followed this exactly as written (saw many favorable reviews that had made many changes). I love spicy food, but this did not have a good flavor hot and there was not enough sauce.
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8/9/2003
It's not unusual for me to eat Chinese out two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the metro area I liv...
11/29/2005
I think this is my all time favorite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absol...
6/1/2003
Yummy. Restaurant quality. Had to alter quite a bit. Took the orginal recipe for marinade: used rice wine,1 clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornstarch to mari...
10/22/2002
This was a terrific dish and perfect for my spicey food loving family. I couldn't find chile paste in the grocery store, so I subbed with a spicey szechuan sauce. I tripled the marinade and quad...
1/18/2003
I followed this exactly as written (saw many favorable reviews that had made many changes). I love spicy food, but this did not have a good flavor hot and there was not enough sauce.
11/14/2002
I didn't have chile paste, so I threw in some red pepper. I tripled the sauce recipe because I added baby corn, green bell pepper, and thinly sliced carrots and it wouldn't have been enough once...
10/2/2011
Ok ya'll I have made this recipe so many times now, I kind of know what goes in it without looking at the recipe. This is a great base recipe, without a doubt and if you don't like spice at all,...
1/29/2012
I lived in China for two years, and this recipe (with some important but minor changes) comes very close to the Kung Pao chicken that can be found in Beijing restaurants. With regard to ingr...
5/19/2006
Very delicious,my dish was not quite PF Changs but great anyway. I found only hot chili sauce in the Asian Market so I used that, the apartment smelled wonderful. Problems I encountered were: T...