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Easy Kung Pao Chicken / 宮保雞丁

It's been a long time since I cook Western-style Kung Pao chicken.I bought few packet of premixed "Lee Kum Kee" Kung Pao chicken sauce last year and still sitting in my pantry.In my opinion,a ready premixed sauce is really great and easy to cook Kung Pao chicken rather than to order from Chinese restaurant or make your own sauce from scratch.I excerpt this information from wikipedia to differentiate westernize Kung Pao and traditional Sichuan Kung Pao;The original Sichuan version of Kung Pao chicken, uses chicken as its primary ingredient.The most important component of the dish is handfuls of the Sichuan peppercorns .While Westernized versions, usually called "Kung Pao chicken," commonly consist of diced marinated chicken stir-fried with skinless unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, oyster sauce, and chili peppers.Here is my easy and simple dish; Kung Pao Chicken.


2 whole boneless chicken breast ( diced)

2 carrot (peel and diced)

2 pc broccoli stump (peel and diced)

1 cup can water chestnut(diced)

1/2 lb roasted peanut

3-4 cloves garlic (minced)

4 tbsp corn flour(DIVIDED)

2 tbsp water

1 tbsp soy sauce

4-5 dried red pepper

1 tbsp salt

1 tbsp sugar

1 pack Lee Kum Kee "Kung Pao chicken sauce"

2 tbsp oil


1:Marinate diced chicken breast with 2 tbsp corn flour and soy sauce for 5 minutes,set aside.

2:Prepared wok at high heat,add in oil,garlic and dried red pepper ,stir-fry until aromatic,then add in marinated diced chicken.Sauteed for 1 minute,then stir in Kung Pao chicken sauce , corn flour dissolve with water; toss and stir until it thickens into a glaze .

3:Add in sugar,salt ,diced water chestnut,broccoli stump and diced carrot.Stir and mix all the ingredients well for another 2 minutes before remove from heat.Adjust your taste before remove from heat.

3:Sprinkle some roasted peanut on the dish . Serve warm with rice.


I prefer to sprinkle peanut on top of the dish instead of mixing it's together to prevent the peanut from getting soggy.For me a premixed ready Kung Pao sauce is really easy and simple to cook .All you need to prepared is meat and vegetables

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noobcook said...
October 29, 2008 at 11:05 PM

western edition uses peanuts instead of cashew nuts? I am inspired to try cooking Kung Pao Chicken at home now after seeing your post hehe

Mochachocolata Rita said...
October 29, 2008 at 11:40 PM

i always love this spicy & crunchy chicken dish...cashew nuts would be perfect...but gosh they are pricey here

Zue Murphy said...
October 30, 2008 at 10:57 AM

I can eat this dish just like that. It is loaded with protein, carb and all the yummy taste. I like the peanuts in the dish but should crush it a little.karns is selling chicken breast at 88 cents per lb. I can stock up on it and try king pao chicken. How to make the sauce from scratch?

Little Corner of Mine said...
October 30, 2008 at 12:11 PM

Wow, you sure put in lots of peanuts! I love it with cashew nuts but peanuts are a lot cheaper thus western people used peanuts.

ICook4Fun said...
October 30, 2008 at 3:47 PM

If I cook this dish I usually put Cashew rather than peanuts. I have yet to cook the packet of sauce you gave me. I have to cook it soon :)

Cathy said...
October 30, 2008 at 6:34 PM

I love Kung Pao Chicken and your recipe sounds delicious. Thanks for the seasoning mix recommendation. Can't wait to try it.

Beachlover said...
October 31, 2008 at 3:04 AM

Western style kung pao chicken and caskew chicken cooking style and recipe is almost the same,Cashew Chicken is without spicy and pepper.
I can't wait to see your posting:))

don't cashewnut cost cheaper in Asian since Thailand produce world cashew nut?

I didn't have the chance to make my own kung Pao sauce yet since I can get LKK permix.Let's me send some to you to try.Tak payah susah susah nak buat sendiri la,bukan makan tapi tapi hari kan?.Kasi taruh sauce,goreng chicken,then makan!less than 30 minutes punya kerja!make life easier:)

KP chicken and Cashew Chicken sell in US use the same ingredients expect one spicy with pepper and cashew chicken is without spicy.

I bought cashew nut from Joe's Trader the other day,thinking to use cashew nuts but Kung Pao Chicken here used peanut so I change my mind.U better use it b4 expired.I need to check all my sauce expiration date too

Just get LKK permixed sauce,make life easier!Hope to see you soon:))

Food For Tots said...
October 31, 2008 at 9:27 AM

Just found ur blog. Tks for highlighting the diff btw westernize and traditional Kung Pao Chicken. I prefer the less spicy version for my son. Will give it a try soon. Luv the heap of peanuts on the dish!

Kevin said...
November 3, 2008 at 8:30 PM

That looks tasty!

March 22, 2009 at 4:08 AM






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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.