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Best Kung Pao Chicken Recipe

Byamazingfoodstv


Here’s a quick recipe to make Kung Pao Chicken in your own kitchen. Kung Pao Chicken is a classic Chinese restaurant take-out dish, but instead try cooking this easy stir fry chicken recipe at home. View the complete written kung pao chicken recipe at this link:

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Thanks for watching our Kung pao Chicken recipe video. This easy chicken stir-fry is delicious AND nutritious, so definitely give this classic Chinese dish a try. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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26 Comments

  10. Well, now I know what I'll be making for dinner, thanks y'all! I actually have these ingredients already in the fridge (no zucchini though, but I'll survive). Definitely gonna put a little sambal chili sauce. Even got toasted sesame seeds to finish it off 😄

  11. Yeah ❣️ I needed a good recepie for my everlasting cravings. I just need to stock my pantry now. ..I lika, da sauce too.💯 Hope you had/or still having a great time in SA. Thanks for the great vids
    😎❤

  12. YUM! Have to try this recipe soon! Would love to see more soup and hearty recipes. I've been obsessed with soups lately (now that I have been having to change my diet/healthy eating habits for my blood pressure). LOVE your recipes for many years and always a pleasure watching your videos! COOKBOOK COMING OUT ANYTIME SOON??

  18. This looks like a great recipe for me to try. My wife cooks the original Chinese version (not the Chinese American version) of this. She is from Chongqing, China. Her version is similar, but is not as sweet and very spicy. She tells me that this dish was invented in Chongqing. The mandarin pronunciation is gong bao ji ding. She uses oyster sauce, red pepper oil and whole red sichuan peppers.

  19. If you want to make it authentic and prob a little "spicy"… I would recommend getting a few of the dried red chilies (three to five), and when you heat up the oil, put the chilies in there and fry it till it's dark. It will impart a unique taste you can't replicate elsewhere. This will give it more of an authentic Kung Pao taste… as for it being more spicy, I don't think it does, but I can eat moderately spicy foods just fine. You are essentially infusing the oil with fried chilies peppers (must cook them till they are dark)… and you can remove them before cooking the chicken and other ingredients.

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