BETTER THAN TAKEOUT - Kung Pao Chicken Recipe

Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.

🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

INGREDIENTS

- 1 lb of chicken breasts
- 1 tsp of salt
- 1 egg white
- 1.5 tbsp of cornstarch
- 2-3 tbsp of cooking oil
- 1 tbsp of garlic
- 1 tsp of ginger
- 2 tbsp of brown sugar
- 1/2 cup of water
- 2 tsp of cornstarch
- 4 pieces of the white part of the scallion
- 1/3 cup of roasted peanuts

[SoupedUpRecipes]

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Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

[stevebrown]

No stupid music in background!
No over acting!
No dumb jokes!
Just good straight forward cooking!
I love it!

[tinacreekmore]

PLEASE don't ever change the way you make your videos. Simple, easy to follow, step by step. 🙂

[grad]

I've made velvety soft Chinese chicken for the first time in my life. Ive given up on stir frying because the texture is never like take out. Not any more! That cornstarch and egg white trick really works. It even worked with tapioca starch. Can't wait to try this velveting technique with other meat types.
I really like your channel. Your attention to details is really helpful
Thank you

[totallyunmemorable]

I can't believe how good this is! I've made it three times in the last two weeks. I'm starting to experiment by adding vegetables now (bell pepper, celery, mushrooms, etc.) and it's still just as amazing.

[kristiemao]

I'm so impressed with Mandy's patient, step-by-step explanations and cooking techniques. I love this cooking channel.

[BobHancock]

This is highly superior to the first recipe. I made it tonight and not only was it better than takeout, it was better than what I have eaten in restaurants in Chinatown, NYC. Thanks, Mandy.

[jemu_]

I've been cooking this a lot during quarantine and I've been told it's the best dish I've made so far. Thank you for the awesome instructions.

[Falloutxa]

I made a couple tweaks, but this is the only recipe I’ve found online that I’ve made more than once. Every recipe I’ve tried has been edible, but I always looked for something better. I personally add one bell pepper to mine and remove most of the seeds from the chilies, but I love this recipe. Just had it again tonight which is why I’m commenting. Thank you

[thurstonhowell]

I have been cooking 'Chinese' food for over 20 years. Now I realise that I know very little! Your recipes and explanations are so calm and real and fantastic. I salute you! I cooked your sweet and sour recipe last night, with chicken. Heaven! In my Kung Pao chicken, I use yellow bean sauce and cashew nuts. Thats a Deh-Ta Hsiung recipe, btw. He, also, is a very good cook.

[एड्वर्डकॅस्ट्रो]

I like the little history lesson of the dish.

[Karenmi]

Where do we begin? We have taken up Chinese cooking during the past months of Covid confinement. The videos have been super helpful, allowing us to create some wonderful meals. We purchased the carbon-steel wok which has not disappointed. It's a really good wok.
I wanted to comment on Kung Pao chicken specifically because I think there might have been an error in the recipe. A Tablespoon of Sichwuan peppercorns simply over-powered this dish. Our mouths went numb. As I took in a breath, I thought I had consumed something cooling/citrusy. It was the strangest thing ever! There were no other tastes to be savored. The peppercorns in that amount wiped out any other flavors. Maybe a word of caution is in order here. Maybe a much smaller amount would have been pleasant to eat. All the other ingredients were perfectly normal and seemed like they would make a delicious dish. I thought it was important to comment.

[auntiesocial]

I know it’s two years later, but I hope you’ll aporia comment. I made this recipe last night and shared it with my neighbor. We loved it! It’s a little spicy for our taste so I’m going to make it again in a few weeks and cut down a little on the spice, but it was still so flavorful and delicious. Thank you for this channel! Mongolian beef is next!

[seanwalker]

I'm not sure what focus you have in mind in what you are doing - I would think cooking - but I'm really impressed with how you are succeeding not just in the cooking dimension of what you are doing, but so many others. You are increasingly do a great job visually and in the organization of how you are communicating your recipes. I really enjoy each one of your posts.

[dannybernard]

Hi Mandy, thank you for your amazing recipes and super helpful videos! I’ve been cooking since I was a kid and have always loved Chinese food but resisted cooking it for myself because many of the ingredients were things that I was unfamiliar with and living in NYC it was just easier to go to a Chinese restaurant. But, after finding your channel, I’ve made several of your recipes including the Orange Chicken, Mapo Tofu, Egg Rolls and the Kung Pao Chicken and I’m amazed at how easy they were to make. I have all the ingredients you recommend stocking in your kitchen and will be making homemade Chinese food every week! Thank you!

[imnitguy]

I just made this recipe in my new Souped Up Recipes WOK and it was outstanding. Even my wife who doesn't like spicy foods and my 8 year old liked it. As others have commented, I reduced the amount of the peppercorns and kept little of the chili pepper seeds (I used nowhere near the quantities demonstrated in this video for example.) I used all of the brands of the ingredients Mandy recommends in the description and it looked and tasted a lot like PF Changs only spicier. If you are on the fence about ponying up the $150-$200 you need to equip yourself with the tools she uses to prepare this and her other dishes, don't hesitate. I have no regrets! Thanks Mandy for such great recipes and awesome videos!

[kikiminaj]

My great grandma is Chinese and my grandma is half black born in Jamaica and Chinese. I’ve been trying to connect with my Chinese side as much as I can. Thank you for your videos

[raynasaber]

I made this today!!! I put a third of the called for Sichuan pepper corns... it was nearly inedible because my whole mouth went numb. I love the flavor it was so delicious and fragrant. You should reduce the amount of peppercorns you have in the recipe or put a note to start with a small amount.

[indakgalak]

Oh my gosh!!! I love you Miss Mandy!!!😍 Kung Pao Jiding is one of my absolute favorite dishes when I lived in China 🇨🇳 for about 7 years... Now that I moved here to the USA 🇺🇸 I really miss authentic Chinese cuisine... I’m so glad I found your channel and can now learn how to make these food myself!❤️

Also, thank you so much for all the information you share with us in your videos... From the history lesson to the specific ingredients and where to get them... WOW!!! Love love love all of it!!!🤗🤗🤗

[monicap]

This a TOTAL HIT!!!❤️ Tender chicken and slightly crunchy, juicy veggies. THANKYOU