top of page

Kung Pao Chicken

Updated: Oct 13, 2020

This delicious meal can be made with pork, chicken, or beef! Great when served on a bed of Fried Rice and Crab Rangoons. So good that your family will think you drove to a gourmet Asian restaurant and hid the boxes! #SoNomNom4u

Kung Pao Chicken

3 lbs chicken breast, chicken thigh, pork, or beef (trimmed of fat and cut into strips)

2 cups of corn starch + 3 TBSP corn starch

Deep fryer or a deep pot with Peanut oil for frying

3 TBSP Ginger root, peeled and chopped

5 cloves of garlic, chopped

1/4 cup of cocktail peanuts

1/2 medium carrot, peeled and sliced thin (TIP: use a potato peeler to slice it thin!)

1 cup Snap Peas

1/2 cup of soy sauce

1/4 cup of water (3/4 + 1/4 reserved)

3 TBSP sugar

1 tsp rice wine vinegar

6 TBSP Toasted Sesame Oil

In a large bowl, place meat that was already trimmed and cut into strips and add 1.5 cups of cornstarch. Toss and stir until all meat strips are coated and not sticking to any other strips. toss and separate using clean hands or tongs. Deep fry meat in 2 batches, or use a large pot 1/3 filled with peanut oil if no deep fryer is available. Drain on paper towels and set aside.

Heat 3 TBSP Toasted Sesame oil in a wok. Add 1 TBSP ginger, 1 clove of garlic. Cook for a minute then add Soy Sauce, Sugar, and rice wine vinegar. Stir until sugar dissoves. Bring to a boil. in a small bowl, mix 3 TBSP corn starch and 1/4 cup water until well blended, add to boiling sauce, stir, turn heat to low and simmer until sauce is a nice thick consistency. Pour out of wok, and into a large measuring glass or bowl. Clean wok thoroughly .

In a clean wok, Heat 3 TBSP toasted sesame oil. Add 2 TBSP ginger, snap peas, carrots, peanuts, 4 cloves of chopped garlic and green onions (reserve some fresh uncooked green chutes for later). Add Deep fried meat and toss to coat with Sesame oil and other ingredients. Pour small bits of sauce at a time over meat mixture. Keep tossing and pouring until desired amount of sauce is on meat. Pour remainder of sauce in ziplock and freeze for future use. Remove from heat, and serve over a bed of white rice or FRIED RICE.

22 views0 comments

Recent Posts

See All
bottom of page