Kung Pao Chicken

Kung Pao ChickenIf you know me, I love hot and spicy food. I just love it. I love the flavors of chilies, and the results of those flavors on my pallet. I have been thinking of the usual go to Thai dishes lately, however I wanted something different, however Asian inspired. I immediately scanned some of my favorite Chinese takeout restaurant menus, and quickly found Kung Pao Chicken, a common and traditional dish. Who can go wrong with that? I know the flavors of that dish, and I realize that I can get a nice heat off of the peppers, so I decided to come up with my version of Kung Pao Chicken.

Let’s just say that you get a nice subtle heat (my wife doesn’t like spicy food and she loved it).

This recipe also deals with a wok, and with that, you have the stir fry, so as you can tell, this one is really quick to make. You can have it ready to go within a hour.


  • 2 large boneless, skinless chicken breasts, cut into cubes
  • 2 tbsp of sherry cooking wine
  • 2 tbsp of corn starch
  • 2 tbsp of sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp Asian sesame oil (dark)
  • 1/3 cup of water
  • 6 tbsp of soy sauce
  • 1/4 cup of cashews
  • 8 oz sliced water chestnuts
  • 1 tsp black pepper
  • 3 cloves garlic, minced
  • 4 green onions, green parts thinly slicked, white parts halved
  • 1 tsp red chili flakes
  • 6 chili de arbol, halved
  • 2 tbsp olive oil
  • Cooked white rice

Begin by marinading your chicken. You do this by by mixing 1 tablespoon of the soy sauce, the black pepper, 1 tablespoon sherry cooking wine, and 1 tablespoon of the corn starch. Let this set and marinate for at least 30 minutes.

In the meantime, make your sauce. You simply do this by adding the sugar, rice wine vinegar, sesame oil, water, 5 tablespoon of the soy sauce, and 1 tablespoon of the corn starch to a bowl. Whisk this really well.

Preheat your wok until it gets smokey hot. Add in your olive oil, and swirl around the wok. Toss in your peppers, and cashews, and quickly cook for about 30 seconds. Remove with a slotted spoon and set aside to be used later.

Next toss in your garlic and white parts of the green onions, and cook for another 30 seconds. Add in your chicken mixture, and cook for about 4 minutes, continuing to wok and roll until they are fully cooked. Next, toss in the water chestnuts, give a stir, then the sauce you just made and watch how this sauce begins to thicken up due to the corn starch. It is truly a beautiful sight to see. Toss in your chili flakes, chilies and cashews. Give a nice stir.

Top over your rice and get ready for some serious Kung Pao flavor! Enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Kung Pao Chicken”

  1. This is one of my favorite dishes to order when I go out, but it is so easy to make at home, that I should try it sometime.

  2. After realizing what MSG does to my system, I had sworn off Chinese food from restaurants and I wanted to control what was in my food. Well, this was a complete hit! The only revision I made was to use thighs because my husband hates white meat

Leave a Reply

Your email address will not be published. Required fields are marked *