Mama's Recipes

Kung Pao Chicken


Kung Pao Chicken

Kung Pao Chicken


  • 1 lb. chicken, cubed
  • 1 tsp cornstarch
  • 2 tsps soy sauce
  • 1 tbsp cooking sherry
  • 1 tsp sesame oil
  • 3 tbsps vegetable oil
  • 8-12 dried red chili pepppers, halved and de-seeded
  • 5 slices of ginger
  • 2 cloves garlic, sliced
  • 1 cup whole bamboo shoots, diced (optional)
  • 1/2 cup peanuts or cashews, roasted and unsalted
  • 2 stalks green onions, diced


  • 2 tbsps soy sauce
  • 1 tsp sugar
  • 1/4 tsp black vinegar
  • 2 tbsps water
  • 1/2 tsp cornstarch

 – Mix together in a small bowl.


Mama’s Guide Instructions:

Mix the chicken with 1 teaspoon of cornstarch, 2 teaspoons of soy sauce, 1 tablespoon of cooking sherry, and 1 teaspoon of sesame oil Let sit for 30 minutes. Heat 2 tablespoons of cooking oil in a wok, sauté pan, or large frying pan on high heat. When the oil is hot, Add the chicken and stir-fry until half-cooked. Remove the chicken the from pan to a bowl. Heat the remaining cooking oil in the same pan on high heat. Toss in the ginger, garlic, and red peppers, stirring until the oil is fragrant. Add the chicken, bamboo shoots, and nuts and stir for a few turns. Pour in the sauce and continue to stir-fry until the chicken is coated and cooked. Add the green onions, stir, and serve hot.




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