Kung Pao Chicken

Leo Gong
  • Yield: 4 servings


1 1/2pounds boneless, skinless chicken breasts, cut into 1 1/2 inch dice
Soy sauce or tamari
1tablespoon sake or dry sherry
1/2teaspoon salt
1/2teaspoon freshly ground black pepper
2tablespoons warm water
1tablespoon sugar
2 1/2tablespoons unseasoned rice vinegar
2 1/2teaspoons toasted sesame oil
3tablespoons vegetable oil
1tablespoon cornstarch
8cloves garlic, minced
6whole green onions, sliced
1/2teaspoon red pepper flakes
1/2cup peanuts or cashews, coarsely chopped
Steamed rice, for serving (optional)


  1. In a medium bowl, stir together the chicken, 1 tablespoon of the soy sauce, the sake, salt, and pepper. Set aside until ready to use.
  2. In a small bowl, stir together the warm water and sugar until the sugar dissolves. Add the rice vinegar, sesame oil, and the remaining 3 tablespoons soy sauce.
  3. In a large frying pan or a wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half the chicken to the pan and cook, stirring occasionally, until lightly browned but not all the way cooked through, about 2 minutes. Transfer the chicken to a large bowl. Repeat with the remaining chicken and 1 tablespoon of the oil. Add the cornstarch to the chicken. Toss to combine. Heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, green onions, and red pepper flakes and cook, stirring, for 1 minute. Add the chicken back to the pan and stir to coat. Stir in the soy sauce mixture and bring to a simmer. Cook until the sauce coats the chicken and everything is heated through, about 2 minutes longer. Stir in the peanuts; serve hot with steamed rice.

Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. 

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers