This easy Kung Pao fowl Recipe is a quick and smooth chinese inspired recipe that can be equipped in much less than half-hour and makes a exquisite weeknight meal to celebrate chinese New year or for any time of year.

Our favourite area for Kung Pao hen turned into a bit own family-owned eating place near our house. We ate there for a number of years until the restaurant closed.

We attempted numerous other eating places later on however their Kung Pao was not the same. We gave up looking for every other restaurant, and as a substitute, now I make the Kung Pao hen at home.

  • 1 lb boneless, skinless chicken breasts cut into cubes
  • Produce
  • 2 garlic cloves minced
  • 1/4 tsp ground ginger
  • 1/2 green bell pepper chopped
  • 4 green onions chopped
  • 1/4 cup peanuts roasted
  • 1/2 red bell pepper chopped
  • 1-2/3 tbsp balsamic vinegar (good quality)
  • 1 tbsp Hoisin sauce
  • 2 tbsp soy sauce
Baking & Spices
  • 4 tsp cornstarch
  • 1/2 tsp red pepper flakes (optional)
Oils & Vinegar
  • 2 tbsp Peanut or vegetable oil
  • 2 tsp Sesame oil

  1. Warmness peanut oil (or vegetable oil) in a wok or huge skillet over medium-high warmness.
  2. Dredge chook cubes in cornstarch and upload to the new skillet and prepare dinner till they're no longer red.
  3. Add the chopped purple and green bell peppers to the hot skillet and prepare dinner until they're softened.
  4. In a small bowl mix together the hoisin sauce, soy sauce, balsamic vinegar, sesame oil, minced garlic, ground ginger, and purple pepper flakes.
  5. Pour the sauce over the fowl and veggies and prepare dinner till the sauce is thickened.
  6. Garnish with peanuts and chopped green onions. Serve hot over rice