Kung Pao Chicken

I'm not a big fan of spicy Chinese food, but after a request for Kung Pao chicken from my husband, I was happy to oblige. Some fellow bloggers (reflected below) had some delicious renditions of Kung Pao chicken and they further inspired me to make it. I came across this recipe from Food & Wine which didn't seem like it involved too much heat, if not at all. The result was a wonderfully fragrant and mildly spicy dish. I served this with steamed brown rice and sugar snap peas.

Fellow bloggers who inspired me to make Kung Pao Chicken included: Katie, Stefany, Ashlee, Rachel, Lauren, and Melissa.

Kung Pao Chicken
recipe adapted from Food & Wine

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red-pepper flakes
1 small mini sweet red pepper
1/2 small green pepper
1/2 can water chestnuts
sesame seeds for garnish

In a medium bowl, marinate and toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, remaining soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

Heat 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.

Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.

Add the soy sauce mixture, the vegetables and the scallion tops and simmer until the chicken is just done, about 1 minute longer.


  1. This looks so delicious, and it's a lot more realistic for me to make with the red pepper flakes since I never have dried chilies around!

  2. We love Kung Pao, but it's so hard to find good Chinese cuisine here. We end up making it ourselves, so this is going on the must-try list!

  3. Mmmm I just love spicy Chinese food, can never get enough of it.

  4. This looks and sounds sooo good! Thanks for sharing the recipe! : )

  5. I order kung pao way to many times in chinese restaurants. I often want something spicy and it's usually the only option.