Kung Pao Chicken

Kung pao chicken recipe with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout!


  • 1 1/2 pounds boneless skinless chicken breast, (681g) cut into 1-inch pieces
  • 2 1/2 teaspoons cornstarch, (6g) divided
  • 5 tablespoons soy sauce , (75ml) divided
  • 5 teaspoons sesame oil, (10ml) divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons water, (45ml)
  • 3 tablespoons rice vinegar, (45ml)
  • 3 tablespoons honey, (45ml)
  • 2 tablespoons vegetable oil, (30ml)
  • 1 cup diced white onion, (115g) 3/4-inch dice
  • 2 cups diced bell pepper, (262g) red and green, 3/4-inch dice
  • 1 tablespoon minced garlic, (10g)
  • 1 tablespoon minced ginger, (9g)
  • 8 pieces dried red chilies, cut in half and seeds removed
  • 2 tablespoons roasted peanuts, (22g)
  • 1 tablespoon thinly sliced green onions, (1g)


  1. Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients. 
  2. To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl. 
  3. Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water. 
  4. Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan. 
  5. Full instructions visit @jessicagavin

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel