Kung Pao Chicken Breast

By Erika on November 3rd, 2012 / / No Comments

Kung Pao Chicken Breast | The Hopeless Housewife


Yield: Serves 2

Kung Pao Chicken Breast


Chicken and marinade:

  • 2 boneless, skinless chicken breasts, cut in to 1/2" chunks
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons peanut or canola oil


  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 3 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoon hot chili oil (mongolian chili oil)

Other ingredients:

  • 2 tablespoons peanut oil
  • 10 dried red chiles remove stems and each cut in half
  • 1 teaspoon Sichuan peppercorns, crushed with motar and pestle (substitute red pepper flames if you don't have)
  • 1/2 teaspoon minced ginger
  • 6 cloves garlic, smashed and minced
  • 2 green onions, cut diagonally into 1/2 -inch pieces (green and white parts separated)
  • 1/2 cup peanuts, wok-fried to golden brown
  • 2 teaspoons cornstarch
  • 2 tablespoons chicken stock


  1. Gently whisk the egg white, corn starch, rice wine vinegar and oil in a medium bowl. Add chicken breast chunks and stir to coat. Cover and place in the refrigerator for 20 minutes up to 2 hours. This will make the chicken nice and tender.
  2. Mix together ingredients for the sauce in a small bowl. Set aside.
  3. Dissolve the cornstarch in the chicken stock in a small bowl and set aside.
  4. Bring the peanut oil to almost smoking temperature in a wok over high heat. Stir-fry the chilies, Sichuan peppercorns, ginger, garlic and white part of the green onions for about 30 seconds, being very careful not to burn the garlic. Add the chicken and stir-fry another one minute or so, until the chicken is just opaque.
  5. Add the sauce and bring to a nice bubble. Stir in the peanuts. Thicken with the cornstarch mixture and continue to cook until glossy, about 30 seconds longer.

The Girl Creative

show comments no responses

Leave a Reply