I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Kung Pao Chicken
...in your mind.
Kung Pao Chicken

Kung Pao Chicken


  • 1 tbsp. cornstarch
  • 4 tablespoons soy sauce
  • 1 lb. boneless, skinless chicken - either breasts or thighs are fine, cubed
  • 3 tablespoons Shaoxing Chinese rice wine (or dry sherry)
  • 2 tablespoons sugar
  • 3 tablespoons chicken stock
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon sesame oil
  • 3 tablespoons neutral oil
  • 1/2 cup diced red pepper
  • 5 green onions, white & light green parts, sliced into 1 inch pieces
  • 1/2 yellow onion, thinly sliced
  • 12 dried hot red chiles - 6 left whole and 6 each cut crosswise into 3 or 4 pieces
  • 2 large cloves garlic, minced
  • 1/2 tablespoon fresh ginger, finely chopped


  1. Put diced chicken in a large bowl, sprinkle evenly with cornstarch, and drizzle with 1 tablespoon of the soy - mix well to combine everything and set aside for 15 minutes
  2. While it marinates, combine remaining soy sauce, rice wine, sugar, chicken stock, vinegar and sesame oil in a bowl - mix well and set aside
  3. Heat wok until just beginning to smoke, add a tablespoon of oil then marinated chicken - cook stirring often until almost cook through - about 3 minutes, remove to a bowl
  4. Return wok to heat, add another tablespoon of oil and put in red pepper, yellow onions, green onions and chilies - cook until beginning to soften, about 3 minutes then add garlic & ginger and cook another minute or so
  5. Add back in chicken, stirring to warn through then add the sauce - stirring constantly to mix through chicken until sauce thickens, about 2 minutes.
  6. Serve with/on rice or noodles