“I updated this recipe to include bell peppers and onion and make this a more balanced dish. The original recipe also used whole dried chilies, which is more traditional, but I find using red pepper flakes easier as I always have those on hand.” – April Ferre
Kung Pao Chicken
Ingredients
- 1 Pound Boneless, Skinless Chicken Breast Cubed
- 1 Egg White Lightly Beaten
- 4 Teaspoons Cornstarch Divided
- 3 Tablespoons Water
- 3 Tablespoons Black Bean Sauce
- 1 1/2 Tablespoon Hoisin Sauce
- 1 1/2 Tablespoon Rice Vinegar
- 1 Tablespoon Sherry
- 1/2 Tablespoon Sugar
- 1 Large Clove Garlic Minced
- 1/2 to 1 Teaspoon Dried Red Pepper Flakes Or To Taste
- 3 Tablespoons Vegetable Oil
- 1/2 Cup Raw Unsalted Peanuts Or Roasted, Unsalted Peanuts
- 1/2 Red Bell Pepper In 1-Inch Pieces
- 1/2 Green Bell Pepper In 1-Inch Pieces
- 1/2 Small Onion In Wedges
- Fresh Cooked Rice
Instructions
- Combine chicken, egg white and 2 teaspoons cornstarch in small bowl. Let stand 20 minutes.
- Meanwhile, combine water and 2 teaspoons cornstarch and mix into a slurry. Mix together black bean sauce, hoisin sauce, rice vinegar, sherry, sugar, garlic and red pepper flakes in another small bowl. Whisk cornstarch slurry into sauce and set aside.
- Heat oil in wok or heavy large skillet over medium-high heat. If using raw peanuts, cook peanuts until they are golden brown; about 1 minute. Remove with slotted spoon and set aside.
- Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes. Remove chicken to a bowl.
- Reduce heat to medium and stir fry bell pepper and onions for 1 to 2 minutes.
- Add peanuts and chicken to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes.
- Serve immediately over freshly cooked rice.
1977 Recipe – Jean Hansen; Updated in 2025 – April Ferre