Kung Pao Chicken

  • Yield 4 servings

Need a little extra spice? Go with this restaurant favorite, kung pao chicken.

Leo Gong


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