Kung Pao Chicken

Recipe Link


  • 1 T + 2 T Vegetable or Canola Oil
  • 1.3-1.4 lb boneless, skinless Chicken Thighs
  • 2.5 T Soy Sauce
  • 2 T Shoaxing Wine or Dry Sherry
  • 2 T Sugar
  • 1.5 T Sesame Oil
  • 5 t Cornstarch
  • Salt/Pepper
  • 1.5 T distilled White Vinegar
  • 2 T Chicken Stock
  • 2-3 Bell Peppers (any colors)
  • 3 Celery stalks
  • 1/2 cup chopped, roasted Peanuts
  • 4-5 Garlic cloves
  • 1 T minced or 1.5 T ground Ginger
  • 5 Scallions
  • 1/2 t crushed Red Pepper Flakes


Tip: Taste the sauce and adjust to your preference

  1. Combine soy sauce, sherry, sugar, sesame oil, and cornstarch in a small mixing bowl
  2. Chop chicken into bite-sized pieces and place in a ziplock bag
  3. Add 1.5 T of the soy sauce mixture and some S/P to baggy
  4. Mix and marinade for 20 minutes
  5. Add vinegar and stock to the remaining soy sauce mixture
  6. Chop bell peppers and celery, then separate
  7. Chop peanuts, then separate
  8. Chop garlic, ginger, and scallions (white and light green parts), then separate
  9. Heat no more than 1 T oil in a wok
  10. Cook chicken until just about done, then remove
  11. Wipe wok with paper towels
  12. Add 2 T oil
  13. Cook bell peppers and celery until charring
  14. Add peanuts and make a whole in the center
  15. Add garlic, ginger, 3/4 of the scallions and red pepper flakes to the center until fragrant
  16. Return the chicken to the wok until warm
  17. Stir in the most of the soy sauce mixture until thickened
  18. Top with remaining scallions

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