Recipe Index

Chinese | Kung Pao Chicken

Revised on April 12, 2013

In 2011 I posted a recipe for Kung Pao Chicken that was good, but I found this one and think it's better. The main difference was that instead of using dried chilies, the recipe below uses chili paste, the result is tastier. I had Sambal Oelek on hand so I used that for the chilli paste and added two cloves of minced garlic.

Servings: 4

kung pao chicken


1 1/2 pounds chicken, boneless, skinless, cut into strips or small chunks

2 teaspoon chili paste with garlic, or more to taste

1 tablespoon chopped peanuts, or more to taste

4 to 5 green onions, thinly sliced

5 very thin slices of fresh ginger root, diced

1/4 head green cabbage, diced (optional)



1/2 tablespoon dry sherry

1 tablespoon soy sauce

1 teaspoon unseasoned rice vinegar

1/2 teaspoon salt

1 teaspoon sugar

1 1/2 teaspoons cornstarch



1 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon dry sherry

1 teaspoon sesame oil

1 teaspoon cornstarch



Combine marinade ingredients, add chicken and mix well. Set aside.

Combine sauce ingredients. Set aside.

Add 2 to 3 tablespoons of oil to a wok over high heat. Add chicken and stir fry until no longer pink. Remove to bowl.

Add cabbage and 1 teaspoon of salt to wok. Cook until soft. Remove cabbage to separate bowl. Wipe out wok.

Add 1 tablespoon oil to wok. Add ginger and green onion and stir fry about 30 seconds. Return chicken to wok. Add 2 teaspoon chili paste with garlic. Mix well. Add cabbage and sauce ingredients. Cook until sauce is clear. Add the chopped peanuts. Serve immediately.


(Ref. Sur La Table's "Kung Pao Chicken" recipe, "Wok 101" class.)