No ImageKung Pao Chicken

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  1. Donna

    The USDA no longer requires Sichuan peppercorns to be heat treated. It is worth seeking out some that have not been treated as the flavor is far superior. I have found them online.

  2. Eric

    I cannot do alcohol. Is there a sub for the sherry/rice wine ?

    Also, will skipping the marinating make a big difference in the result?

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  3. L & S

    My husband and I spent three months traveling in China last year. With the help of an iPhone application called China Menu (http://chinabites.com/iphone/pressrelease/), we frequently ordered Kung Pao Chicken. Since returning, we’ve tried the dish at several restaurants and it has always seemed a little off. This recipe is fantastic! We just made it with the peppercorns. We like our food spicy, and it was perfect. The best Kung Pao we’ve had in the U.S. Thanks.

  4. Mary Kay

    Delish and doable as always. I used cooked chicken and I only had to buy the fresh ginger – great meal!

    xxxxxyyyyy

  5. Foodrepublik

    Great recipe! I live in China and Kung Pao chicken is one of my favorite dishes. This recipe looks pretty authentic. I prefer to use ground Sichuan peppercorns though, as the whole ones are quite overwhelming if you happen to get a few in one bite. One question about the ChinKiang vinegar – is that black vinegar, red, or just plain white rice vinegar…or something else entirely?

    ChinKiang is a black vinegar. ~Garrett

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