Grammy's Kitchen · Kung Pao Chicken · Kung Pao Chicken Recipe (The Best!)
One of 32 kung pao chicken recipes we measured
from rasamalaysia.com
It ranks #3 of 32 for sear char among the kung pao chicken recipes we compared. 254 cooks on rasamalaysia.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 20% |
| sweetener | 1% | 3% |
| thickener | 3% | 1% |
| aromatics | 2% | 34% |
| vegetables and beans | 0% | 22% |
| fat | 13% | 5% |
| acid | 0% | 4% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 350 g | 12 oz. (350g) boneless & skinless chicken breasts |
| 41 g | 3 tablespoons oil |
| 6 g | 2 cloves garlic (sliced diagonally) |
| 5 g | 5 slices fresh ginger (peeled ) |
| 6-8 dried red chilies (seeded and cut into halves) | |
| 27 g | 3 tablespoons roasted peanuts |
| 1 stalk scallion (cut into rings) | |
| 8 g | 1 tablespoon cornstarch |
| 12 g | 1 tablespoon Chinese Shaoxing rice wine (optional) |
| 11 g | 2 teaspoons soy sauce |
| 4 g | 1 teaspoon oil |
| 24 g | 1 1/2 tablespoon soy sauce |
| 5 g | 1 teaspoon dark soy sauce |
| 4 g | 1 teaspoon sugar |
| 1 g | 1/4 teaspoon Chinese black vinegar |
| 30 g | 2 tablespoons water |
| 3 g | 1 teaspoon cornstarch |
Method: 7 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Last nights Kung Pao Chicken was a big hit , from the 9 yo Grandson to my 77 yo husband. I did add 2 cups of Sautéd onion & Bell peppers at the end to extend the recipe. Glad I did. They ate it all , I had doubled the recipe too. I like the little tool ” — a cook, 5.0★
“Iâm making your Kung Pao Chicken tonight, I just wanted to say thank You for All of your wonderful Asian recipes. The taste delicious , are easy to follow & I love to try new ones. I had my first Chinese Food in San Francisco back in 1971, it was ama” — a cook, 5.0★