Food & Drink

Kung Pao Chicken.

There is something magical about Chinese food! It honestly has the ability cure anything from a broken heart to a hangover!

When it comes to making Chinese food, I usually tend to let the experts manage that for me since it is never quick and easy and usually turns my kitchen into a nightmare to clean.

That being said, there are times when I feel brave enough to attempt it and the end result is usually worth it!

I had never made Kung Pao Chicken but it is always one of the dishes we order for delivery so I figured, if I messed it up I can call for delivery and my boyfriend would be none the wiser about my failed attempt.

I have to admit though, it was less intimating than I thought and it didn’t take nearly as long as I had anticipated. Not every Chinese restaurant will add nuts to their Kung Pao but I really enjoy when they do so I opted for some crushed peanuts in the mix. If you have an allergy or prefer to not have them – it will still turn out great!

kung pao 1.jpg

Here is what you will need:

3 boneless skinless chicken breasts cut into 1 inch pieces

1 tablespoon of cornstarch

2 teaspoons of sesame oil (you can use vegetable oil also)

3 tablespoons chopped green onions

♥ 3 tablespoons of minced garlic

1/4 teaspoon of crushed red pepper flakes (feel free to add more if you prefer it spicier)

1/2 teaspoon powdered ginger (or fresh if you have it)

2 teaspoons rice wine vinegar

2 tablespoons of soy sauce

2 teaspoons of sugar

1/3 cup dry roasted peanuts

4 cups of freshly cooked white rice

kung pao 2

Here is what you will need to do:

Toss chicken in a small bowl with cornstarch until evenly coated.

Add oil to a skillet over medium heat. Stir fry chicken for 7/8 minutes until the center is no longer pink. Remove chicken and place on paper towel to drain.

Add garlic. red pepper and ginger to the skilled and stir fry for about 15 seconds. Remove from heat.

Combine vinegar, soy sauce and sugar in a small bowl and mix together well. Add sauce and chicken to skilled and toss to coat.

Stir in peanuts and heat entire dish thoroughly. Garnish with green onion and serve over rice.

kung pao 3

I feel like conquering this dish has opened up a doorway for me to try and make more Chinese inspired dishes! Is there anything you would suggest?

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