Kung Pao Chicken

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Poultry
Course
Main Dish
Sources
Old Farmer's Almanac

Kung Pao chicken is a flavorful, stir-fried dish made with chicken, peanuts, vegetables, and chile peppers. Fresh and healthful, this is nothing like “takeout.” If you’re up for an experiment, stir up this delicious dinner and feel the pao!

Kung Pao chicken, also transcribed Gong Bao or Kung Po, is named for Ding Baozhen, a Chinese official who served as the governor of Sichuan Province in the 1800s. It was said that the governor’s favorite dish was spiced chicken with peanuts; in time, this peanut dish was named for him through his official title—Gong Bao.

There is nothing like the taste of homemade Chinese food versus typical fast food. It may seem like many ingredients, but they are easy to find and useful in many recipes.

Ingredients
4 dried red chili peppers, or to taste
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon rice wine
2 skinned and boned chicken breast halves, cut into 1-inch cubes
1 tablespoon sugar
3/4 teaspoon cornstarch
1 tablespoon Chinese vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons peanut oil
3 garlic cloves, minced
1 teaspoon minced fresh ginger
5 scallions, cut into 1-inch slices
1/2 cup unsalted dry roasted peanuts, chopped

Instructions

Wearing rubber gloves, cut chili peppers in half and discard as many seeds as possible. Set aside. Combine 1 1⁄2 teaspoons cornstarch, salt, water, 2 teaspoons soy sauce, and rice wine in a small bowl. Add chicken pieces. Set aside. Combine sugar, ¾ teaspoon cornstarch, Chinese vinegar, 1 teaspoon soy sauce, sesame oil, and chicken broth in a small bowl. Set aside. Heat peanut oil in a large skillet or wok over medium-high heat. Add chili peppers and stir-fry briefly (do not burn); add chicken and stir-fry 2 minutes or until lightly browned. Add garlic, ginger, and scallions and stir-fry 2 to 3 minutes or until chicken is done. Add chicken broth mixture to chicken; stir-fry 2 to 3 minutes or until thickened. Sprinkle with peanuts. Serve with rice.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Lisa</span> Mon, 05/11/2026 - 21:24
The printing option was so easy once I figured it out by choosing the websites option! Loved it, try: [link removed]
<span>Linda</span> Mon, 05/11/2026 - 12:58
Why does your print feature only show half the ingredients. Are you trying to keep the recipe for yourself and really not share it.
<span>Janis L</span> Mon, 05/11/2026 - 09:42
Why isn't there an EASY PRINT THE RECIPE?
<span>Jolene</span> Mon, 10/17/2022 - 17:07
The photo of this dish seems to show both celery and leeks, and yet I see neither in the recipe?
<span>Tk</span> Sun, 10/16/2022 - 10:01
Could you substitute crushed red pepper flakes for the chili peppers?
<span>Jen S</span> Wed, 01/29/2020 - 10:20
10 chili peppers is far too much for this dish! We enjoy spicy food and I knew from the start that 10 was way out of line. I made it with 4 peppers and it still had a lot of heat. This is a delicious recipe, love the flavors and will make it often. However, be warned about the amount of peppers you use.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 01/29/2020 - 15:30

Thank you for your feedback, Jen S. Very much appreciated.