Kung Po

Kung Po

Kung Po Chicken

As I recently noted, we suffered the tragic loss of a Chinese restaurant recently. We are still searching for the replacement and so far have had no luck. There is a lot of truly terrible Chinese out there, but very little that is good, even less that is really good and doesn’t mind the noise and ravages of three small children in their restaurant. So as I valiantly continue the search I am going through my beloved Easy Chinese Recipes cookbook and adapting the heck out of her recipes. These recipes are actually easy and my children will even eat them. Time wise, because stir fry is so fast, they make a good substitute for actually picking up Chinese. If only this didn’t come with the dishes to follow… I have made many, many Kung Po chicken adaptations in my life. It’s one of the recipes I can most remember making at home growing up (My mother did not believe in actual cooking. She was strictly into reheating so the minute I got old enough I started to cook.) The adaptation below is one of my favorites. The dark soy and black vinegar can be found at a local Asian grocery. It definitely tastes more restaurant like if you add those ingredients. I hope you like it as much as we do.


Serves 2-3

Reheats Yes

Freezes No

Kid Friendly Tasks: Sprinkling in the peanuts


  • 1 lb boneless skinless chicken breast cut into bite sized chunks
  •  1 tsp Chinese rice wine or sherry
  •  1 tbsp cornstarch
  •  3 tbsp oil
  •  2 cloves garlic, minced
  •  1 one inch piece of ginger, grated approx 2 tsps
  •  4-6 dried thin thai style red chili’s (we grow our own and the variety is appropriately called ‘Kung Pow’)
  •  1/4 c peanuts
  •  1 cup carrots, sliced into coins
  •  1 small onion, diced
  •  1 cup celery, diced


  • 3 tbsp soy sauce
  •  1.5 tsp dark soy sauce
  •  2 tsp black vinegar
  •  1 tsp Chinese Rice wine
  •  2 tsp sugar
  •  several dashes white pepper
  •  1.5 tsp cornstarch


  1. Marinade the chicken with the rice wine or sherry and cornstarch for 10 mins.
  2. Heat 1 tbsp oil over high heat in a wok and stir fry the chicken until half done. Add dried chilies, garlic and ginger and stir fry until fragrant. Add remaining two tbsp oil and carrots, onion, and celery. Stir fry until chicken is cooked through and veggies are ever so slightly softer.
  3. Mix sauce ingredients in a bowl and pour over chicken veggie mix. Mix to coat and add peanuts. Serve with white rice and enjoy!


Kung Po

Kung Po


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