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Home » Asian: Chinese » Kung Pao Chicken

Kung Pao Chicken

March 10, 2009 · WCC Administr@tr · 5 Comments

4-9261753

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.

Asian: Chinese, Chicken

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Comments

  1. Anonymous says

    March 12, 2009 at 1:54 am

    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!

    Reply
  2. Megan says

    March 12, 2009 at 4:38 am

    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!

    Reply
  3. #1SAHM says

    March 12, 2009 at 5:52 pm

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

    Reply
  4. vanillasugarblog says

    March 12, 2009 at 5:52 pm

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

    Reply
  5. Anonymous says

    March 15, 2009 at 4:40 am

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

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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