Kung Wow Chicken

56 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (56)

Rate This Recipe
Dale
26

Dale

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
21

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!

Sheila
10

Sheila

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 570 cal
  • 29%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 66.5 g
  • 21%
  • Protein
  • 32.3 g
  • 65%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

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Kung Pao Chicken