Kung Pao Chicken

Honey and Butter, Kung Pao Chicken

Kung Pao Chicken is one of the most popular takeout dishes. Luckily, it is easy to make at home without any MSG. Take care not to marinade the chicken longer than stated, as the meat will over-tenderize and become slightly gummy. Add whatever chopped vegetables you have in the fridge to make it your own. Serve with a side of rice. Chopsticks optional.


1 1/2 boneless, skinless chicken breast
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
1 tsp minced ginger
2 gloves garlic, minced
1 stalk scallion, sliced thinly


1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil


1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch

Dice the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinade with the cornstarch, soy sauce, wine, and oil for 30 minutes. Mix the sauce ingredients in a small bowl and set aside. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are almost cooked through. Take the chicken out of the pan and set aside.

Clean the wok and add in the remaining 2 tablespoons of cooking oil. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies. Stir fry the dried red chilies until aromatic, then add in the chicken. Do a quick stir before adding in the roasted peanuts and continue to stir a few times. Add in the sauce and stir continuously until the chicken meat is coated with the sauce. Add the scallions.

Serve hot with steamed rice.

Serves 2-3.

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1 Comment

  • Reply
    Thalia @ butter and brioche
    November 3, 2014 at 7:19 pm

    Whenever we order Asian, I always get kung pao chicken… never made it myself before though! You defintiely have inspired me to make the recipe – looks seriously delicious.

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