Kung Pau Chicken2 08-Sep-2012

Categories: main-dishes Tags: asian chicken kung-pau

Another version of this great dish.

From Food Network Magazine, October 2012, page 90.


  • 1 tablespoon plus 2 teaspoons soy sauce
  • 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry
  • 3½ teaspoons cornstarch
  • 1¼ pounds skinless, boneless chicken breasts or thighs, cut into small chunks
  • 1 tablespoon sugar
  • 1½ teaspoon Asian chili oil or sesame oil
  • 3 tablespoon peanut oil
  • 3 cloves garlic, thinly sliced
  • 1 1½-inch piece of ginger root, peeled and thinly sliced
  • 2 bunches scallions (whites cut in to ½-inch pieces, greens sliced)
  • 4 cups precut stir-fry vegetables
  • ½ cup dry-roasted peanuts


  1. Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch, and water in a medium bowl. Add the chicken pieces and toss, cover and refrigerate until ready to use (at least 2 hours).

  2. Whisk remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1½ teaspoons cornstarch, the sugar, chili oil, and 2 tablespoons water in a small bowl.

  3. Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to plate.

  4. Heat the remaining 1 tablespoon oil in the skillet/wok. Add the garlic, ginger, scallion whites and pre-cut vegetables; stir-fry until the vegetables are crisp-tender, about 5 minutes.

  5. Add the chicken and peanuts to the vegetables and stir-fry until the chicken is cooked through, 3 to 5 minutes.

  6. Stir up the soy-chili sauce mixture, add to skillet/wok and cook until the sauce thickens, about 30 seconds.

  7. Serve over steamed rice and top with scallion greens.