Real Kung Pao chicken recipe
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- Meat and poultry
- Chicken stir fry
Chicken thighs, crunchy peanuts, sweet and sour chilli sauce... this is the real thing and one of my all time favourites.
4 people made this
- 1/2 a bowl of peanuts, unshelled
- 3 tablespoons oil
- 2 boneless chicken thighs
- 2 tablespoons Shaoxing rice wine, divided
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- 3 slices fresh root ginger
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons cornflour
- 30 Szechwan peppercorns
- 3 dried chillies
- 2 garlic cloves, sliced
- 1/2 onion, diced
- 1 teaspoon chilli powder
- 1 tablespoon cornflour mixed with 2 1/2 tablespoons cold water
- Chopped scallions for garnish
MethodPrep:40min ›Cook:15min ›Ready in:55min
- Soak peanuts in hot water for 10 minutes, then peel off skins. In a wok, heat oil over medium heat and fry peanuts until browned. Drain off excess oil to use later; let peanuts cool - they will be crispier when cooled thoroughly.
- Remove fat and most of the skin from the chicken thighs. (I reserved some of the chicken skin to get more flavour and cut away the parts that are too fatty). Cut cross patterns on the thighs so they will absorb the sauce more easily. Dice the thighs and mix with 1 tablespoon rice wine, 1 teaspoon cornflour, salt and ginger; marinate for half an hour.
- Mix the sugar, soy sauce, rice vinegar and 2 teaspoons cornflour in a bowl.
- Heat the reserved peanut oil in a wok, stir in the Szechwan peppercorns and cook until fragrant. Turn heat to low, stir in dried chilli and cook until they begin to darken. Stir in the garlic and onion and cook for a few seconds. Add diced chicken mixture; turn to high heat and stir for a few minutes. Stir in the other tablespoon cooking wine and chilli powder - the oil will turn red. Stir in the cornflour paste and cook until the sauce is thickened. Add the fried peanuts and scallions; stir for a few seconds and serve.
It’s best to wait until the wok is thoroughly heated before adding in oil so that the meat will not stick to the wok.
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Kung Pao Chicken Recipe
This is an authentic recipe from our team in China, featured in our Sichuan Recipe Box. The ingredients labeled with a * below are hard-to-find ingredients that we’ve sourced from China and are all included in our recipe box which is available for shipping throughout the USA and China. For more information and to purchase online, click here.
Sichuan peppercorns contain the chemical hydroxy-alpha-sanshool, which sends signals to our brains that we interpret as vibrations&mdasheven though the peppercorns don&rsquot actually vibrate our skin. But they do cause numbness and tingling.
Arbol chiles are a good substitute for the traditional choice: cháotiānjiāo, or &ldquofacing heaven chiles." Both varieties measure between 30,000 and 50,000 units on the Scoville heat scale.
My interest in the dish was reawakened, and I was eager to devise my own version of gōngbǎo chicken. I knew that chiles and buzzy peppercorns weren&rsquot enough to ensure success, though. The chicken would have to be juicy and the peanuts crunchy, with a bit of crisp, cooling vegetable matter in there for contrast. And I wanted a potent glaze that lightly coated&mdashnot heavily sauced&mdasheach piece but still delivered flavor to every bite.
Combine chicken, 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine, and 1 teaspoon cornstarch in medium bowl and mix thoroughly. Allow to marinate in fridge for at least 30 minutes, and up to two hours.
Grind half of Sichuan peppercorns in mortar and pestle. Combine with scallion greens and reserve. Combine scallion whites, garlic, and ginger in small bowl. Combine remaining soy sauce, remaining Shaoxing wine, remaining corn starch, black vinegar, chili-bean paste, and sugar in small bowl and mix until cornstarch is fully dissolved.
Set fine-meshed strainer over small heat-proof bowl. Heat peanut oil in wok over high heat until shimmering. Add remaining Sichuan peppercorns and dried chiles and cook until fragrant, about fifteen seconds. Drain in strainer. Pick out chiles and reserve. Discard peppercorns.
Return wok to high heat until smoking. Add 1/4 of oiland immediately add half of marinated chicken. Spread in even layer with spatula. Cook without moving for 1 minute, then cook, stirring and tossing constantly until barely cooked through, about 1 minute longer. Transfer to a medium metal bowl. Wipe out wok with paper towel, add another1/4 of oil, and repeat with remaining chicken. Wipe out wok with paper towel, add another 1/4 of the oil, and cook leeks until charred in spots but still slightly crisp, about 1 minute. Add peanuts, reserved chiles, reserved chicken, and remaining oil to wok and push to side to make space in the center of the wok. Add garlic/ginger mixture and cook, stirring mixture constantly until aromatic, about 15 seconds. Toss entire contents of wok together and add sauce. Cook, stirring and tossing constantly until chicken is coated in glossy layer of sauce. Stir in scallion greens and ground Sichuan pepper. Transfer to serving plate and serve immediately with steamed white rice.
Kung Pao Chickpeas Recipe: Turn a Favorite Chinese Takeout Dish Vegan
I love Asian food, but being vegetarian makes it a little difficult from time to time to get takeout. While there are vegetable options, they can be less than interesting and sometimes bland.
This is one of those times when a vegan dish is so delicious it tastes better than the real thing. You can satisfy your craving for kung pao chicken &mdash minus the meat &mdash by swapping flavorful chickpeas for chicken in this classic Chinese dish.
I gave the chickpeas lots of flavor by using kung pao sauce, which has a sweet-but-spicy flavor. Serve these yummy chickpeas over steamed rice, and top with crushed cashews or peanuts for a super-flavorful meat-free dinner.
Image: Brandi Bidot/SheKnows
Kung pao chickpeas recipe
For the chickpea marinade
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 lime, juiced and zested
- 1 tablespoon agave or honey
- 1 tablespoon organic coconut oil, melted
- 1 tablespoon arrowroot powder or cornstarch
For the chickpeas
- 2 tablespoons organic coconut oil
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 cup bottled all-natural kung pao sauce (or homemade)
- 2 &ndash 3 garlic cloves, minced
- 1 (1-inch) knob fresh ginger, grated
- 1/2 teaspoon chili flakes or crushed red pepper
For the garnish
- 1 small bunch green onions, thinly sliced
- 1 &ndash 2 spicy red jalapeños or Thai chili peppers
- Cashews, for garnish (optional)
- Steamed white rice, for serving
- In a bowl, combine all the ingredients for the marinade. Add the chickpeas to the marinade, and stir well to coat.
- Cover the chickpeas, and allow them to marinate for at least 30 minutes to 1 hour.
- To a large pan over medium heat, add the coconut oil, the marinated chickpeas and the remaining ingredients for the chickpeas.
- Sauté for about 6 &ndash 8 minutes, until the chickpeas begin to caramelize and brown slightly.
- Remove from the heat, and allow the chickpeas to cool slightly.
- Serve the warm chickpeas over steamed white rice, and garnish with sliced peppers, cilantro, cashews and green onions.
Image: Brandi Bidot/SheKnows/Design: Yvonna Groom/SheKnows
A version of this article was originally published in August 2014.
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
- 5 tablespoons soy sauce
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons white-wine vinegar or rice vinegar
- 2 teaspoons Asian sesame oil
- 1/3 cup water
- 2 tablespoons cooking oil
- 1/2 cup peanuts
- 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- 1/4 teaspoon dried red-pepper flakes
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
The base of this sauce is a combination of soy sauce and sesame oil for umami notes. Honey then adds a touch of sweetness and rice vinegar a bit of tanginess. A cornstarch slurry helps to thicken the sauce, make sure to keep stirring when adding to help the starches evenly distribute.
Toasted raw peanuts have a meatier texture than store-bought roasted ones.
Szechuan peppercorns are available in Asian markets and many grocery-store spice aisles. There is no substitute that perfectly mimics their distinct flavor and the subtle tingling, numbing sensation they elicit, but if you can't find them, a tablespoon of coarsely crushed black peppercorns can be used instead.
The handful of dried chiles may seem like a lot, but they're here to suffuse the whole dish with a warm heat. For a less spicy dish, reduce the number to 10. While they're technically edible, we recommend parking them on the side of your plate.
Whisk together the egg white, cornstarch, and white pepper in a glass bowl large enough to fit the chicken. When mixed, add the chicken and stir to completely coat it in the cornstarch mixture. Cover the bowl and refrigerate for 30 minutes.
Combine the sherry, rice vinegar, sugar, sesame oil, hoisin sauce, and oyster sauce in a bowl and mix well.
Heat the peanut oil in a wok or deep skillet over medium-high heat.
Add the dried Thai peppers and cook, stirring constantly, until lightly browned. Remove the chicken from the cornstarch mixture and add to the wok. Cook, stirring frequently, until the chicken is nearly cooked.
Add the bell peppers, onion, celery, and water chestnuts. Stir-fry for 2-3 minutes. Add the sauce ingredients and cook, stirring occasionally, until heated through.
Use real butter
Recipe: kung pao chicken
We are quite enjoying the “no cleaning” directive after Chinese New Year. Not that I am an avid house cleaner in general, just that for these two weeks my slacking is condoned. This morning it occurred to me that I am more like my dad than my mom when it comes to cleaning. Dad likes things to be tidy and neat whereas Mom likes to disinfect and scrub until prettier than new. Kaweah was always disappointed when she visited my parents’ house because there was never anything to sniff let alone eat off the floors. Not that we have burgers and cake sitting on the ground, but this dog routinely monitors the state of the kitchen floor and snarfs up the tiniest of crumbs… she’s a lab for crying out loud.
you say the word, and i will eat these grapefruits
Why no cleaning for 2 weeks? It’s because the traditional lunar new year festivities last until the next full moon (Lantern Festival), but my family typically celebrates with a feast on new year’s eve and then they refrain from cleaning for 2 weeks. I guess I also leave the Chinese symbol for luck pasted upside down on our front door until the Lantern Festival. Anyway, even though the big party is over, I’m just telling you that it’s not officially over. I’m sort of having a little party of my own here…
little tripod, meet tripod on steroids (it’s tall, i’m standing on a chair)
I’m learning that the upgrade never really ends and that compact, lightweight, durable precision instruments are beautiful and ridiculously pricey. Well, for that matter, large, heavy precision optics are also beautiful and ridiculously pricey. I’m pretty sure these are tears of joy falling down my face…
two newest members of the lens family (left)
There is only one recipe left from our Chinese New Year’s Eve menu to be posted and I wanted to share that with you before I resumed staring lovingly at the new lenses I am cradling in my arms. I had an old kung pao chicken recipe for years and it was decent. I never ordered it in restaurants because it was so easy to make at home. One day I saw Bee had posted a recipe for kung pao chicken, and it looked heavenly. I bookmarked it to try and never got around to doing so until last week. [Hey, I never said I wasn’t slow about some things.]
green onions, bamboo shoots, ginger, red chili peppers, garlic, cashews
Bee says that authentic kung pao shouldn’t have any vegetables in it and I believe her. But a dish that is practically all meat just doesn’t appeal to me. I really prefer adding bamboo shoots (diced, not sliced) to the mix. Most western grocers only carry canned whole bamboo shoots, but if you’re fortunate enough to have access to an Asian grocer, try looking for fresh bamboo shoots (these are amazing – I can’t get them around here) or the ones that are sealed in plastic in the refrigerated section. So the two things that are different from my old kung pao recipe that I really like about Bee’s recipe are:
These two ingredients give the dish a different flavor – a better flavor (I used to use chili garlic paste, which is fine, but not as good as this). If you like your kung pao to POW, then leave the seeds in. I shook out as many seeds as possible from the pods and we had this nice cumulative burning on our mouths. If you do use dried red chilis, please don’t handle them and stick your fingers in your eyes. Really, folks.
it’s all about the chopping and prepping
I reduced the amount of cornstarch both in the chicken and in the sauce. I suppose that is a backlash to the heavily cornstarched Chinese food I find in Boulder. It’s either that or it’s deep fried. Plegh! This dish doesn’t need a lot of cornstarch. Oh, and I almost always prefer chicken thigh meat to chicken breast meat. Thigh meat is juicier, more tender, and has more flavor. If you would envision a chicken, what part of its body does it walk around with? Not its breast. That would just be weird. Of course, thigh meat is a pain in the ass to dice up because I have this habit of trimming off as much fat as possible. In the end though, it’s worth the trouble.
frying the garlic, ginger, and red chilis in oil
stir-frying it all together
Bee has totally converted me with this recipe. It’s awesome and she’s spot on with the black vinegar. I love it so much that I’ve gone and ripped the old recipe out of my notebook. Can’t have that falling into the wrong hands…
kung pao yummy in my tummy
Kung Pao Chicken
slightly modified from Rasamalaysia
1 lb. chicken, cubed (I prefer to use thigh meat trimmed of as much fat as possible)
1 tsp cornstarch
2 tsps soy sauce
1 tbsp Shaoxing cooking sherry
1 tsp sesame oil
3 tbsps vegetable oil (not olive oil)
8-12 dried red chili pepppers, halved and de-seeded
5 slices of ginger
2 cloves garlic, sliced
1 cup whole bamboo shoots, diced (optional)
1/2 cup peanuts or cashews, roasted and unsalted
2 stalks green onions, diced
2 tbsps soy sauce
1 tsp sugar
1/4 tsp black vinegar
2 tbsps water
1/2 tsp cornstarch
Mix together in a small bowl.
Make the kung pao chicken: Mix the chicken with 1 teaspoon of cornstarch, 2 teaspoons of soy sauce, 1 tablespoon of Shaoxing cooking sherry, and 1 teaspoon of sesame oil Let sit for 30 minutes. Heat 2 tablespoons of cooking oil in a wok, sauté pan, or large frying pan on high heat. When the oil is hot, Add the chicken and stir-fry until half-cooked. Remove the chicken the from pan to a bowl. Heat the remaining cooking oil in the same pan on high heat. Toss in the ginger, garlic, and red peppers, stirring until the oil is fragrant. Add the chicken, bamboo shoots, and nuts and stir for a few turns. Pour in the sauce and continue to stir-fry until the chicken is coated and cooked. Add the green onions, stir, and serve hot.
57 nibbles at “it’s not over”
I am envious of your new family members:) The dish looks tasty too!
I am the same way about thigh meat. It is SO much better than breast meat, but I’m a fanatic about trimming off the fat and it takes so much longer with thigh meat. *sigh* So totally worth it though!
“Not that we have burgers and cake sitting on the ground”
I always use thigh meat. When I roast a whole chicken I make chicken salad out of the breasts, but otherwise they never make an appearance on my plate. Asian friends in particular always laugh at this obsession America seems to have with chicken breast, the LEAST flavorful part of the whole damn thing. WTH? Steve got me away from it. YAY.
Well, what do you know, I happen to have a bunch of those little red peppers lying around, plus black vinegar. Although there isn’t a chance in hell I’ll find fresh bamboo shoots in Carlsbad, NM.
first off, your puppy is adorable. Secondly, i never knew about this no-cleaning rule for 2 weeks after New Year’s…is it possible for me to convert nationalities [but only if i can extend it to whenever i don’t feel like cleaning]. Lastly, feeling much camera envy. You’ve got an impressive lens collection.
I was imagining a chicken walking on her breasts LOL. It would be doing the caterpillar or is it the snake?? (re: the old break dance move).
Anyway, this dish looks amazing. I prefer chicken thighs as well. I’ve never heard of black vinegar. I may have to try all of this out. Thanks for posting.
Oh! I forgot to comment about the lenses!! I’m so envious!! I wish I had the money to just get lenses whenever. You’re so lucky!! They are beautiful. Wow.
I’m not cleaning in deference to the Chinese New Year festivities.
I haven’t eaten fresh bamboo shoot for over a decade. You are right, it is awesome. I need to go to H-Mart soon as I don’t have black vinegar or the cooking sherry. I can’t believe how much I have missed out on in the past couple of weeks.
And, would you laugh at me if I served you Indian-Chinese food? It’s pretty darned good but I doubt you would recognize it as Chinese. Hee!
It seems I’m confused because I celebrate that part of Chinese New Year, uh, quite often.
I’ve also rubbed my eyes with chile fingers and almost WRECKED MY CAR. Terrible.
This looks so good. I’m kind of intimidated by Chinese food because of the ingredient list, but you make it seem much more accessible!
A marvelous dish! Wow, I’m jealous of your equipment -P!
I saw this recipe too and considered making it — you just sold me on it! I like the lower-cornstarch sauces too, it’s the way my mom cooks. I think I’ll try this soon, but with peanuts!
My dad just got back from spending a year in China, I’m sure he would appreciate this recipe!!
Damn you, Jen! I am making a “decent” kung-pao chicken recipe TONIGHT and now that I’m looking at that recipe, I want to throw the whole thing in the trash! That looks outstanding! Although the one I’m making does use very little cornstarch, so that’s good–I hate that glutinious slop most places serve.
Question: where did you get the black vinegar?
Hugs to that cutie Kaweah. She must be loving the 2 week cleaning break…more morsels for her.
Impressive array of lenses.
I have peanuts I need to use up so will try this. I still struggle with the texture of some meats in my mouth. Chicken is the worst so I might replace it with pork as I find that easier.
This looks wonderful! Reading this, it occurs to me that I don’t think I’ve ever had kung pao chicken before. I’m definitely trying this!
Oh, the lenses, I am envious. I bought my D90 last summer, and all I have acquired so far aside from the kit lens is a 50mm 1.8 prime and a 60mm 2.8 macro (not that I’m complaining the macro wasn’t cheap). And our dog is a beagle/dachshund mix, and he lives for me working in the kitchen.
I am so making this dish this weekend. Kung Po is my favorite Chinese dish. (Can we stretch the 2 week cleaning break to a couple months and tell my husband?)
I know something is wrong with me but it’s ok.. because, that pic of the camera and lens just made me swoon as much as food pics… sighhh.. you lucky you.
I love Kung Pao, and just got a new wok. After I finish seasoning, this looks like a good recipe for the initiation ceremony! Those pictures are gorgeous and I’m interested to see what the new lenses reveal…
Yum! This is one of my favorite Chinese dishes. Now I’ll have to try making it at home!
What a nice picture of Kaweah! Your lenses sure are gigantic and beautiful :). Guess everyone desires for upgrades whether it be quickly or spread out! Just bought my new camera and a macro lens, as well as a tripod that dwarfed my older tripod. I’ll restrain myself for now. Wonder what the lenses will do to your already beautiful photography…
Lower cornstarch sauces are always good in my book :). Always trying to not use it or use less of it these days. I do like the addition of bamboo in this recipe- haven’t seen it in other kung pao recipes yet.
I don’t need to clean my floors because my lab does. :D
In fact, I don’t remember the last time I washed them – and they look great!!
Thank goodness I’d finished my coffee when I read this…burgers & cakes on the ground, I will eat these grapefruits & don’t stick your finger in your eye?! Snort! I had fresh bamboo shoots once at a Vietnamese restaurant, & have been searching for them ever since. So good! This recipe looks fabulous, but may sub the meat…I get so icked out fanatically trimming the thighs that I really don’t want to see them on my plate later.
Lovely Kung Pao Chicken! I love Bee’s recipes :)
I can TOTALLY relate to the dog in the picture. I have a black Flabrador Retriever that is a permanent speed bump in the middle of my kitchen too. His middle name is Hooverdysonelectrolux.
Lovely photos and photo equipment! Beautiful food… I am now craving chilis and garlic. Will make this recipe when the snow bank melts and allows me to leave home again…..
So that’s what bamboo shoots look like when not in a tin! Almost thought they were very large white asparagus. :-) Kung pao looks fantastic.
This looks excellent! I’m like you, I generally prefer thigh meat as far as chicken is concerned. And I add veggies everywhere!
Hey Jen – looks great and I am so glad you made this recipe! I actually prefer my Kung Pao Chicken with cashew nuts because that’s how it’s made in Malaysia. When I went to Sichuan last year, I ordered this dish because I really wanted to taste the real stuff. I have to say that it tastes rather different, and they have Sichuan pepper corn powder on top of the chicken, which is great, if you love hua jiao, also, it tastes more vinegary than salty. And yes, it’s drenched in red oil, which is typical Sichuanese. And peanuts, no cashews. For my cookbook, I adapted my recipe to make it closer to what the authentic ones in Sichuan but still great for the general American palate.
Thanks again for trying this. I also love this with shrimp. (You know I love shrimp). LOL.
Looks heavenly! (When I say looks heavenly, I mean both the food and the camera equipment.)
Kaweah can come over here anytime and eat as many citrus as she wants! She’ll be the queen of the backyard, Sierra will be the King and Dante will be the Princess.
Wowzers on the fabulous lenses! Happy to see you got the best of the best!! We’re moving next door to you for sure! *borrow* )
About the title of your blog – this is hiarious – I wanted to play around with a food blog and couldn’t come up with a title (it’s still not very good) and my husband suggested to just call it “Cooking with Butter!” because well it’s the primary ingredient.
Oh my gosh, that looks so good.
I have camera envy!
Finally! The mystery of my perpetually dirty house is solved. I’m Chinese!
So it also must be my cultural imperative to make Kung Pao Chicken. Good thing I have an excellent recipe.
Hmm, I guess I didn’t hit submit last time. This recipe looks great and I love Kung Pao chicken. My boyfriend and I got engaged on Sunday night but I’ve been too busy to celebrate this week, so a big celebration is happening this weekend. Any suggestions for dessert or other menu items?
Hi BFF…….I♥Kung poa kip! kip being dutch for chicken. This was part of our Chinese New Year celebrations………..looks stunning!
Kung Pao chicken is one of the dishes I get middle-of-the-night cravings for, and I’ve been using an old recipe I brought back from Malaysia for the past 15 years or so. This looks delicious, and I’m going to try it and compare to my old standby.
I’m glad to know I’m not the only one who prefers thigh meat to breast meat! :)
Melissa – on occasion breast meat is good for some dishes, but yeah – flavor all the way, babe!
jenjenk – ha! I do that like all year :)
Memoria – you should be able to find black vinegar in Asian markets. It’s pretty cheap too (like $.79 for a whole bottle!) Yeah, I don’t have the money to get lenses whenever, these are all part of a business investment.
Manisha – would I laugh at YOU?! NEVER. ) Your cooking is so good, you can call it whatever you want and I will gladly devour it all. xo Oh, and I have a bottle of black vinegar for you (I have three bottles in the house).
Abby – you crack me up, woman.
Bethany – I like peanuts too, but the boy is a big fan of cashews :)
TKW – don’t buy black vinegar! I have extra bottles (over zealous shopping) and I’ll give you one next time I see you. But in general, you can find it at any Asian grocery store xoxo
Barbara – pork or shrimp will work in this recipe too, I bet!
Sandy – I’m jealous of your new wok!
Kristin – for truly fresh bamboo shoot tips, I think there is an actual season. I can’t remember when it is, but my grandma knows :)
Rasa Malaysia – you rock, Bee. Thanks for the inspiration (always). I love that you do all this research too! xoxo
Diane & Todd – ha ha ha! You are so funny ) If you move next door, I will definitely let you borrow the lenses!
Eesh – you can search the recipe archives. Congrats!
So, I decided to take this recipe for a test drive last night, and let me say was I happy with it.
I didn’t have access to an asian grocer because it was 10 at night and a 30 minute drive away, so I had to live without the cooking sherry or the black vinegar. I used white wine vinegar and cider vinegar in place, respectfully, and it still came out really good.
The canned bamboo shoots? Don’t do it. the ones I got had absolutely no flavour- Go for the fresh ones or the ones that are in a plastic shrink-wrapped bag, those are delicious. If you can’t get ahold of any period, you may want to try water chestnuts, they have a similar consistency and are less likely to taste like the can the are packaged in.
I decided to go on the spicier side and do 12 peppers (de-seeded) and it was PERFECT. Just enough spicy to give it a kick without making you run to the fridge for some milk. If you like seeds, I would suggest only 4-5.
I am on a budget, so I used the peanuts rather than cashews, and i tasted wonderful, but I think cashews would have been worth the extra few bucks. Next time I won’t make substitutions and I will use cashews- but on a budget I was still able to make this and it came out FANTASTIC!
Good luck to those blogging and cooking!
P.S. I prefer Thigh meat, too -)
YUM, this sounds absolutely delicious! I think the next time I’m in the mood for take out, I may just have to whip this up instead!
Thanks for the recipe! We tried it tonight with a few minor substitutions (mostly whatever I forgot or couldn’t find easily at the grocery store) and it was delicious. I’ll look forward to checking out the rest of URB!
[…] met ballen woensdag 3/3 Fish & chips van zeewolf en zoete aardappelen uit de oven donderdag 4/3 Kong pao chicken vrijdag 5/3 Turkse linzensoep zaterdag 6/3 Buttermilk pancakes zondag 7/3 Chipotle Shredded Beef […]
Ok Jen, I’m going to grab that bottle of black vinegar the next time I see it.
Oh my word! I made this last night and it is hands down the best I’ve ever made OR eaten!! I started not to post anything about it because I’m a little late to the party but I can’t quit thinking or talking about how good it was. probably sent half a dozen people to view your blog.
Obviously had to use canned bamboo shoots but when I find some fresh it’s on again!
[…] ik het aantal pepers van 6 teruggebracht tot 1 en een beetje sambal. Verder heb ik gele paprika aan het recept toegevoegd. Verse bamboescheuten kon ik niet vinden dus heb ik een blikje […]
[…] always healthy. I meant to write a post immediately about this amazing Kung Pao chicken recipe by Use Real Butter, not only because it is so delicious, but more importantly to tell you the exciting news that […]
[…] And then I came across this other food blog “Use Real Butter“. Whoa!! I was swept off – toally! Its an awesome food+photography blog and the pictures are just mind-blowing. Again, as usual I have a bunch of recipes bookmarked and the first one I tried out was my favorite “Kung-Pao Chicken“ […]
new devotee … love this blog … i live in China (expat) and KungPao Chicken here is always made with peanuts … but then again we live in a peanut growing province … also, fresh chilis are used … sliced into rounds … had some last night … yummmm
oh one more thing … we can buy these fabulous dry fried chilies (a bit like deep fried but with out batter, very crunchy – so wonderful) … they are awesome in a dish like this
Is it possible to post a link to this webpage & some of your food pics to my FB?
Jo – yes, you can include the link on your FB wall, but I do not allow posting of my photos to your FB wall or albums. Thanks for asking!
You have an absolutely amazing selection of Chinese recipes. Thank you so much for sharing! I’d love to see more Eggplants recipes (black bean souce), etc. The Hot & Sour soup I made by your recipe didn’t turn out well, but I blame myself as I think it is a too complicated one to attack. Would appreciate a simplified version if exists. Thanks again, and your pup is adorable!
P.S. Would you add Scichuan pepper to this recipe?
Tatiana – you’re welcome to search for a simpler version of any recipe, but I don’t have one here. I probably wouldn’t add Sichuan peppercorns to the recipe for Kung Pao Chicken.
A good recipe, thank you. It works…what’s interesting to note about feedback about recipes normally is that commentators have not cooked the dish…so they observe typically: yummy/that looks nice or somesuch nonsense which helps noone.
My observation is: use the chillis as suggested but remove them once infused/fried in the oil (ie start the infusion a little earlier in the process). It all depends on the strength of your chillis (mine are home grown in the United Kingdom and I am surprised by how strong they are) taking them out early on saved the dish – which was reassuringly fiery but not overhot.
If you don’t like it too hot but want a bit of spice, add a very small dried chilli crushed and fry with the garlic and the ginger.
Nice recipe, thank you, well done.
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I made this last night and it’s absolutely delicious! I think I may add some more veges next time to give it a little more bulk, but it was great!