Cooking: Kung Pao Chicken


If you cannot tell, I am a fan of Chinese style takeout. I’m a bigger fan of making it home, as I can usually make it specifically for my taste buds.


  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Wine
  • 1 1/2 teaspoons Cornstarch
  • 1 pound (0.45 kg) Chicken Breast


  • 1 Tablespoon Balsamic Vinegar
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Hoisin Sauce
  • 1 teaspoon Sesame Oil
  • 2 teaspoons Sugar
  • 1 teaspoon Cornstarch


  • 2 tablespoons Vegetable Oil
  • Optional: 8-10 Dried Red Chilies


  1. Slice the chicken into smaller, 1-inch chunks. Place them in a large bowl.
  2. Marinade: Add in 1 tablespoon of soy sauce, 2 teaspoons of white or red wine (as rice wines and cooking sherries are expensive), and 1 1/2 teaspoons corn starch. Mix together until the chicken is well coated in the marinade. Let it sit at room temperature for 10 minutes.
  3. Sauce: In a small bowl, mix together 1 tablespoon balsamic vinegar, 1 teaspoon soy sauce, 1 teaspoon hoisin sauce, 1 teaspoon sesame oil, 2 teaspoons sugar, and 1 teaspoon cornstarch (and if you have them, 1/2 teaspoon sichuan pepper). Stir until the cornstarch and sugar are dissolved.
  4. Stir Fry: Heat a larch pan or wok over medium-high heat. Add the vegetable oil.
    1. Optional: add in up to 10 dried red chilies to the oil. You will want to have the stove’s exhaust fan running because it can get smoky. Heat them for 30 seconds.
  5. Add the chicken and stir-fry for 3 minutes or until they are no longer pink,
    1. optional: this is a great time to add in other flavors such as ginger or garlic. You can also add these to the marinade in step 1.
  6. Pour in the sauce, stirring to give the chicken a nice even coating.

Serve with rice and stir-fried veggies.

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