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