Community Recipe
from [Sharibud]
Kung Pao Chicken

Kung Pao Chicken

  • Yield: 1 serving


  • 6 piece(s) skinnless chicken thighs cut into bite sized pieces
  • 3 tablespoon(s) low sodium soy sauce divided
  • 1/4 cup(s) plus 1.5 tsp cornstarch divided
  • 1/4 teaspoon(s) kosher salt
  • 2 tablespoon(s) canola oil divided
  • 1.5 tablespoon(s) honey
  • 1 tablespoon(s) rice vinegar
  • 1 teaspoon(s) sambal oelek (fresh ground chile paste)
  • 1 clove(s) garlic
  • 3 tablespoon(s) coarsely chopped dry-roasted peanuts
  • 2 stalk(s) celery diagonally cut
  • 8 piece(s) 6" corn tortilla
  • 1/3 cup(s) green onions sliced
  • 1/2 piece(s) red pepper thinly sliced
  • 4 slice(s) limes


1. Place chicken in a large ziploc bag. Add 1 tb of soy sauce to the bag. Marinate at room temp for 30 min. Remove chicken from bag and discard marinade. Place 1/4 cup cornstarch in shallow dish. Sprinkle chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to coat. Shake off extra cornstarch.

2. Heat large skillet over medium-high heat. Add 1 tb of canola oil to pan and swirl to coat. Add half of the coated chicken. saute for 6 min until done. Remove using slotted spoon. Drain on paper towels. Repeat with canola oil and remaining chicken.

3. Combine remaining cornstarch, remaining 2 tb soy sauce, honey and next 3 ingredients (through sambal) in a microwave safe bowl, stirring with whisk till smooth. Microwave at high for 1 1/2 min or until slightly thick, stirring twice. Stir in garlic. Combine the mixture with chicken, peanuts and celery. Toss to coat chicken.

4. Toast tortillas under broiler on griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide mixture among. Top with green onions, bell peppers and lime.

Go to full version of

Kung Pao Chicken recipe