Kung Wow Chicken

Kung Wow Chicken

Chef John 15585

"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry."

Ingredients 1 h 35 m {{adjustedServings}} servings 570 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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  1. Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
  2. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
  3. Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
  4. Mix cornstarch with cold water in a small bowl.
  5. Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
  6. Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
  7. Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
  8. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
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Reviews 61

  1. 81 Ratings


Chef John has delivered us another great recipe! Delicious! I was all out of wine so I subbed beer* for the wine in the recipe and it was still awesome. I used 1 cup zucchini, 1 cup broccoli and ½ cup yellow onion in favor of using the red bell pepper. Chef John said to use any veggie of your choice. I omitted the jalapeno pepper because I didn’t want it to be too spicy hot for my guests. I doubled the sauce, except I decreased the chili paste to 1½ Tbsp and the brown sugar** to just 1Tbsp. I served it over steamed brown rice and it was an incredible meal. Everyone loved it. Thanks Chef John!!! * Beer, (Bud, Coors or Miller), always works as a nice substitute for white wine in any recipe. ** Even 1 Tbsp brown sugar is almost too sweet for this recipe. I recommend using less brown sugar unless you love the sweetness of Orange Chicken and Sesame Chicken entrées.

L. Curtis

I made this last night for dinner and OH MAN was it good...my husband said it was better than Panda. I made it following every step except i used red wine vinegar in place of the white because i simply didn't have any. Other than that it was awesome!! Thank you Chef John!


The only thing missing from the directions for this recipe is the need for a prep chef. I want someone else to measure out everything and chop all the vegetables and put it all in nice little ramekins so I can swoop in and put this dish together! It was quite good, but I think there are lots of other recipes for Asian cuisine that taste just as good but are less involved.