Kung Pao Chicken

  • Author:
  • Yield: 4 1x


  • 1 tablespoon cornstarch
  • 5 tablespoons soy sauce, divided
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 3 tablespoons white wine
  • 2 tablespoons sugar
  • 3 tablespoons chicken stock
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon sesame oil
  • 3 tablespoons peanut oil
  • 1215 dried “japoneses” red chiles
  • 5 scallions, white part only, thickly sliced crosswise
  • 1 large clove garlic, thinly sliced
  • ½” piece ginger, peeled and minced
  • ½ cup unsalted roasted peanuts


  1. In a medium bowl, combine cornstarch and one tablespoon of the soy sauce, stirring until cornstarch is dissolved. Add chicken, toss well, and set aside to marinate while you prepare the rest of the ingredients.
  2. Mix together the remaining 4 tablespoons of soy sauce, white wine, sugar, stock, vinegar, and sesame oil, and set aside.
  3. Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions.