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Kung Pao Gai Ding


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Kung Pao Gai Ding


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Kung Pao Gai Ding

My husband always begs for this Chinese Chicken with Peanuts recipe and it is so easy to make and much better than take out.


  • Prep Time : 10 min
  • Cook Time : 8 min
  • Ready Time : 18 min




  • 2 whole skinless, boneless chicken breasts
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1/2 teaspoon white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch mixed with 2 teaspoons water
  • 3 tablespoon vegetable oil
  • 4-6 dry red chili peppers
  • 4 large scallions, chopped
  • 1 teaspoon chopped fresh ginger
  • 1/2 cup roasted peanuts (shelled)


Cut the chicken into bite size pieces and place in a bowl. Add the cornstarch and mix to coat the chicken pieces. Set aside.

Prepare the sauce by mixing the soy sauce, rice wine, vinegar, sugar, salt and sesame oil in a bowl. Set aside. Make the cornstarch water mixture and set aside.

Heat 2 tablespoons of the vegetable oil in a wok or stir-fry pan over medium-high heat. Add the chicken, and cook, tossing the pieces frequently, for 2-3 minutes or until the pieces are white. Dish the chicken out and set aside. Add the remaining tablespoon vegetable oil to the pan. Add the chili peppers and cook them briefly until they begin to turn color. Add the scallions and ginger and return the chicken to the pan. Stir-fry briefly, mixing the ingredients in the pan. Pour in the sauce and toss the ingredients around the pan. Add the peanuts and mix them in. Give the cornstarch mixture a stir and add it to the pan. Stir-fry until the sauce has thickened and coats the ingredients. Dish out and serve.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




12 Responses to Kung Pao Gai Ding

  1. avatar says: linda

    “cornstarch mixture is part of soy sauce etc.?? first i mix the c.s. with the chick….and then what is the second c.s. mixture??

    • Yes, the first cornstarch is to seal in the juices and crisp the chicken surface. The cornstarch mixture is to thicken the sauce. Enjoy!

  2. Hey Ronnie,
    Nice to come across you in the wonderful world of kosher cooking. I’m looking forward to trying out this recipe.


    • Yes, the first cornstarch is to seal in the juices and crisp the chicken surface. The cornstarch mixture thickens the sauce. Enjoy!

    • Thanks. Hope you enjoy the recipe!

  3. avatar says: SandraH

    The first step is to mix the chicken pieces with the cornstarch??

    • As mentioned above, the first cornstarch is to crisp the surface of the chicken, the cornstarch mixture is to thicken the sauce.

  4. avatar says: lirihm

    This was so good! Thanks so much.

  5. avatar says: Sylvia

    This sounds delicious and I am going to try it tonight. One comment however… It would be better to list a weight for the chicken breasts than to just say 2 whole skinless, boneless chicken breasts. The weight can vary greatly. I am going to use 1.5 lbs of chicken so I am guessing that I should atleast double the sauce amounts. Thanks!

    • You are right of course, the weight does matter. I should always say “medium”or similar. The halves I use are about 8 ounces each (one pound for each whole breast) but can vary, as you say. It doesn’t make too much difference if it is an ounce or two off though. Recipe is flexible enough.

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