Katie Chin - Kung Pao Chicken
Pioneer of Asian cuisine and celebrated cookbook author Katie Chin is sharing her family’s Kung Pao Chicken recipe.
Kung Pao Chicken
  • 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
  • ¼ teaspoon salt
  • Dash of white pepper
  • 1 teaspoon all-purpose cornstarch
  • 2 tablespoons oil
  • 1 garlic clove, minced
  • ½ teaspoon crushed red pepper
  • 6 dried chilies or chile de arbol
  • 1 large red pepper, diced
  • 2 tablespoons finely chopped green onion (scallion), white and green parts, plus more for garnish
  • ½ cup (150 g) dry roasted peanuts, plus more for garnish


  • 2 tablespoons Chinese black vinegar or balsamic vinegar
  • 2 tablespoons basic chicken stock
  • 1 teaspoon sugar
  • 1 ½ tablespoons Chinese rice wine or cooking sherry
  • 1 tablespoon hoisin sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon dark sesame oil
  • 1 teaspoon all-purpose cornstarch
  • 1 teaspoon water


Combine all of the ingredients for the sauce in a small bowl. Set aside.

Toss the chicken with the salt, pepper, and the all-purpose cornstarch. Cover and refrigerate for 20 minutes.

Heat ½ the oil in wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until the chicken turns white about 2 minutes. Remove the chicken from the pan and set aside. Wash and thoroughly dry the wok or skillet.

Heat the remaining oil in a wok or skillet over medium-high high heat. Add the garlic to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the dried red chilies and stir-fry until aromatic, about 1 minute. Add the red bell pepper and stir-fry for 1 minute. Add the reserved chicken and stir-fry for 2 minutes. Add the stir-fry sauce and stir-fry for 1 minute, until the chicken is nicely coated. Add the peanuts and green onion and stir-fry for 30 seconds. Dish out and garnish with more green onions and peanuts. Serve immediately with hot steaming rice.

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