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Crispy chicken pieces are the key to a good Kung Pao chicken dish. I am still on the look-out for a *good* recipe for homemade Kung Pao Sauce as the recipes I've tried thus far have been very disappointing. This recipe calls for bottled Kung Pao.

Recipe from Confections of a Foodie Bride


  • 3 Tbsp sesame oil, divided
  • 1/2 cup cornstarch
  • 1 lb chicken, boneless/skinless cubed
  • 1/4 cup green onions
  • 1 tsp garlic, minced
  • 1/4 cup carrots, thinly sliced with a mandolin or veggie peeler
  • 1 tsp red pepper flakes
  • 1/2 cup Kung Pao sauce
  • 1/2 cup peanuts


  • Heat 2 Tbsp oil in wok or non-stick skillet over high heat.
  • Toss chicken in cornstarch to coat and add to oil.
  • Don't begin stirring chicken until the bottom has turned golden brown. Then stir occasionally until all pieces are crispy.
  • Remove chicken from pan onto a plate covered with a paper towel.
  • Add remaining sesame oil to pan and stir fry green onions, garlic, carrots, and red pepper flakes.
  • Whisk 1/3 cup Kung Pao sauce with 1/4 cup water and add to skillet.
  • Stir well and add chicken and peanuts, toss to coat.
  • Serve immediately over steamed rice.

Categories: Asian  Dinner  Poultry  Stove 
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