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Kung Pao Chicken

In this video, you’ll see how to make kung pao chicken, the spicy mainstay of Chinese restaurants. It’s surprisingly easy to make. Strips of boneless chicken breast simmer with peanuts in a spicy sauce with sesame oil, white wine, and soy sauce, which gets a nice kick from hot chili paste and vinegar. Adjust the chili paste to make this as hot or as mild as you like. Watch the video, then get Arlena's 5-star recipe for Kung Pao Chicken. It beats Chinese takeout every time!

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Comments10

  • Barb Seilheimer

I didn't make it yet but am deciding whether I should. It does sound and look terribly dry.

  • Gwen10

This recipe was a total dud... dry, spicy-hot but otherwise tasteless. The sauce recipe called for only 2 tbsp of liquid, which is not enough liquid to make a "sauce"

  • bigtexun

You need to rename the dish... No Kung Pao chili's? That is NOT kung Pao chicken, I'm sorry. The chili paste could potentially make the difference, but you don't even specify what brand/kind of chili paste. I have no less than 5 DIFFERENT chili pastes in my kitchen now, and NONE of them are even close to Kung Pao. I'm sure this recipe is tasty, but it is not specific enough to make it as Kung Pao Chicken, as that is a VERY specific dish with a main ingredient in the name of the dish that you just conveniently left out. This is up there with the rest of the American shortcut cooking that has failed to come even close to the dish you claim to be making. When PF Chang's did something similar, at least they had the wherewithal to change the name of the dish so that those of us that know the difference wouldn't revolt.