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Chinese Kung Pao Chicken

by Dorothy Huang

 Serves 3-4

1 pound chicken breast, boneless and skinless

Marinade for chicken:
    1 tablespoon cornstarch
    1 tablespoon soy sauce
    1 tablespoon dry sherry
    1 tablespoon water
Seasoning sauce:
    1 teaspoon cornstarch
    1/8 teaspoon freshly ground pepper
    1 tablespoon dry sherry
    1 tablespoon dark soy sauce
    1 tablespoon rice vinegar
    2 tablespoons Hoisin sauce
    2 tablespoons water
    1/2 teaspoon sesame oil

3 tablespoons cooking oil
8 dried chili peppers
1 tablespoon minced ginger
1/2 cup cocktail peanuts
Garnish: 1 green onion, shredded

To Prepare Ahead:

  1. Cut chicken breast lengthwise in half. Cut across the grain into 1/8-inch slices. Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes.

  2. Mix ingredients for seasoning sauce in a small bowl.


To Cook:

  1. Heat 3 tablespoons oil in a wok over high heat. Add dried chili peppers and cook until they are almost black.
  1. Add ginger and chicken; stir-fry for 3 to 4 minutes or until the chicken is cooked.

  2. Pour in seasoning sauce and stir for a few seconds.

© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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