Kung Pao Chicken Recipe

Yummy. Restaurant quality. Had to alter quite a bit. Took the orginal recipe for marinade: used rice wine,1 clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornstarch to marinade. 5X the recipe of soy sauce, rice wine, vinegar, brown sugar, and 1 clove of garlic, 2 tsp. of chile paste, and 1 tbsp of cornstarch with 2 tbsp of water. Stir fried the chicken first and set aside. Then stir fried brocolli, mushrooms, carrots and green onions together. Added sauce and then chicken. Couldn't add peanuts due to allergy. Rave reviews from Dad and 2 kids. *****

I think this is my all time favorite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least a cup of water. You want to make sure there's enough sauce to cover the noodles. I also add several cups of chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!!

This was fantastic. Like other reviewers said, I doubled all the ingredients except the Chicken. I had a little over a pound of chicken for the 2 of us and it was great so Jeff had leftovers for his lunch. I didn't have enough peanuts so I used 1/2 almonds. Jeff wished I used cashews. I also didn't have water chestnuts so I used some snap peas and red peppers. But I added those veggies at the VERY end so they didn't get soggy. Next time I will use rice vinegar for more flavor. I didn't know how much an ounce of chili paste was so i used 2 big tablespoons of it. I cooked it in a cast iron pan which stuck at first but then I added more clean crafted wine and water too. So delicious!

This was a hit with my family! I combined the marinade and sauce (as written, minus the cornstarch), then doubled that and added a 1/4 tsp of ginger. Marinaded the chicken for 3 hours. Stir fried carrots, green pepper and green onions, but left out water chestnuts. Sauteed the chicken without the sauce, then mixed with the vegetables, added the marinade/sauce and 1TBL cornstarch mixed with 1/2 c water. Served with sticky rice.

It's missing a lot. Green onion, garlic, dried chili peppers, ginger, shaxoing wine, hoison, celery. Kung Pao needs a tsp of dark soy sauce. Also, for added flavor and thickening, use chicken broth instead of water with the cornstarch. Most important, toasted or fried peanuts.

I'm a kung pao fan but can't handle spicy food. I omitted the chili spice and it was really really good. I'm making this again! I bought a can of water chestnuts but forgot to add them. Didn't miss them though. The change I did was to sous vide the chicken chunks in the marinade. 149 degrees for 90 minutes. The chicken was sooo tender and able to cut it with a fork! I used the marinade from the sous vide bag and added brown sugar and vinegar to it in a separate skillet with the onion, garlic, and peanuts. The two sauces tasted pretty much the same but the one from the sous vide had a light brown color while the other one was dark reddish. I 4x the sauce ingredients and didn't need the extra sous vide sauce.

Super easy to make. I added 1/4 quarter cup of onion, green pepper, red pepper and a splash of ginger. Tasted just like our local Chinese restaurant.

This recipe was a big hit with my teenage daughter! I made it as only one serving for just her. I used 1 boneless skinless chicken breast (about 1/2 lb). I made the sauce and marinade with same proportions as the recipe calls for except I completely left out the chile paste (instead a minute sprinkling of red pepper flakes) and left out the water chestnuts. I substituted cashews & probably only used 2.5 - 3 oz. rather than the 4 oz that the recipe calls for. I marinated the chicken for probably close to 90 minutes. Served with jasmine rice and sautéed green beans. A GREAT meal! The amount of marinade and sauce that the recipe calls for was perfect for the 1/2 lb. of chicken.

Really good! A few small changes that did not affect the overall recipe-just preference. I only added half the chili paste as we do not like our food that hot. I also used half the cornstarch which was plenty. I used more chicken so doubled the marinade and I stir fried red peppers, onion and pea pods and mixed with the sauce(quadrupled the sauce) and served on the side to add or not. My son gave it an A+. He does not hand those out very often!

I absolutely loved the recipe and how the dish turned out...great flavors I made my own sesame oil and hit chili paste and used peppers celery and also used bean sprouts instead of water chestnuts and cashews instead of peanuts...I really enjoyed preparing and eating this dish

We made this dish tonight and it was delicious! Here’s the only things I did different: 1. Salt and pepper the chicken before putting in marinade 2. Double the sauce at you will need it,it cooks down fast with the corn starch 3. My husband accidentally bought diced water chestnuts, but they turned out perfect in this dish! Enjoy it’s a keeper....our picky eater had seconds!

We love KungPow chicken and this sauce is better than most restaurants. EXCELLENT!

easy to do, good and tasty

Everyone thought I spent hours on it.

Made it and felt like a culinary genius.

Even my teen niece enjoyed it.

Just delicious — nothing else to say.

Followed the recipe exactly. Way too hot for my husband and a little too hot for me. I have leftovers that I will try and tone down. Would not make again.

Easy to make and delicious. I replaced white wine with rice wine Sake or Soju and sugar with honey.

Followed the recipe. Very bland. Agree, it needs much more liquid during the cooking process.