Best Kung Pow Recipe

Name: Best Kung Pow Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving
Ingredients: 28 oz boneless skinless chicken breast; 1 tablespoon soy sauce; 2 teaspoons baking soda; 1 tablespoon Chinese Shaoxing wine; 1 teaspoon cornstarch; 1/2 cup chicken stock; 5 tablespoons soy sauce; 2 tablespoons vinegar; 2 tablespoon Chinese Shaoxing wine; 2 teaspoons hoisin sauce; 2 tablespoons sugar; 1 teaspoon cornstarch; 4 tablespoons vegetable oil; 2 tablespoons minced garlic; 1 tablespoon minced ginger; 2 cups mixed bell pepper; 8 dried chilies; 1 tablespoon Sichuan peppercorns; 5 green onion; 3/4 cup peanuts; 2 teaspoons sesame oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6
Course
Dinner, Others

Best Kung Pow Recipe

Silas Stewart

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If Kung Pow Chicken is one of your go-to dishes when you order Chinese food, why not make it at home? It’s easier than you think, and is better than any you’ve had at a restaurant.

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Ingredients

Servings

For the Chicken

28 oz boneless skinless chicken breast cut into 1 inch cubes
1 tablespoon soy sauce
2 teaspoons baking soda
1 tablespoon Chinese Shaoxing wine
1 teaspoon cornstarch

Kung Pao Sauce

1/2 cup chicken stock
5 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoon Chinese Shaoxing wine
2 teaspoons hoisin sauce
2 tablespoons sugar
1 teaspoon cornstarch

Kung Pow Chicken

4 tablespoons vegetable oil divided
2 tablespoons minced garlic
1 tablespoon minced ginger
2 cups mixed bell pepper diced
8 dried chilies sliced
1 tablespoon Sichuan peppercorns
5 green onion chopped
3/4 cup peanuts
2 teaspoons sesame oil optional

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Instructions

Mix together the soy sauce, baking soda, shaoxing wine, and cornstarch in a large bowl.
Add the chicken, cover and marinate for 15 minutes.
Whisk together the ingredients for the kung pow sauce until the sugar dissolves; set aside.
Heat a large skillet or work over high heat. Heat 2 tablespoons of cooking oil and then add the marinated chicken.
Fry the chicken for 3-4 minutes while occasionally stirring, until the edges are browned. Remove the chicken from the heat and set it aside.
Add the remaining 2 tablespoons of cooking oil into the same pan. Stir in the garlic, ginger, chili, diced peppers and Sichuan peppercorns and stir fry for 1 minute.
Stir the prepared sauce and pour it into the pan. Stir the sauce as it comes to a boil.
When the sauce begins to slightly thicken, add the chicken and stir to combine all of the ingredients for about 2 minutes until the chicken is evenly coated and the sauce has thickened.
Stir in the green onions, peanuts and sesame oil. Toss well and continue to cook for 2 minutes. Serve with steamed rice and enjoy!