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Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken


Makes 4 servings


1 pound boneless skinless chicken breasts
1 tablespoon cornstarch
1 egg white
1 small green bell pepper
1 small piece fresh ginger (1 inch long), peeled
1 clove garlic
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup vegetable oil
2 green onions with tops, cut into 1-1/2-inch pieces
1/3 cup unsalted dry roasted peanuts
Hot cooked rice (optional)


  1. Cut chicken crosswise into 1/4-inch-wide slices. Combine chicken and cornstarch in large bowl. Add egg white; stir to combine. Set aside.
  2. Cut green pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1/2-inch pieces. Finely chop ginger and garlic. Set aside.
  3. Combine sherry, soy sauce, sesame oil, sugar, red pepper and salt in cup; set aside.
  4. Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle vegetable oil into wok and heat 30 seconds. Add chicken; stir-fry until chicken is no longer pink in center. Remove chicken to large bowl. Reduce heat to medium.
  5. Add ginger and garlic to wok; stir-fry 30 seconds. Add green pepper and onions; stir-fry 1 minute. Return chicken to wok. Add peanuts and sherry mixture; stir-fry until well mixed and heated through. Transfer chicken mixture to serving dish or place wok on table over wok ring stand or trivet. Serve with rice, if desired.

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