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Kung Pao Chicken (2019 Version)

Today we are making Kung Pao Chicken – It is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.

10 comments

  • This recipe has been a favorite of my family for years now. Love it!

    Chris on

  • I made Kung Pao Chicken and I had 4 Chinese language teachers staying with me for the night. One of the teachers said that this recipe comes from her hometown. The comments were all positive and the dish disappeared. I will certainly make this recipe again, especially for my Kiwi friends.

    Phillip Calver on

  • I’m excited to try your Kung Pao Chicken recipe. I bought all of the ingredients but I will use only 1 tsp of Peppercorns. Thx for making your video, Mandy! I love your style of explaining.

    Sharon, New Jersey on

  • Your website is not working, you cant get any recipes!

    Joyce Holden on

  • Awesome recipes and tips. I made your Mongolian beef. I had some difficulty removing the fried beef from the wok so the color varied from golden to brown. I was afraid I overcooked it but you were correct that the egg white and cornstarch kept the meat soft and juicy. Your recipe was a winner at our table.
    I’ve ordered you Sieve Set. Therefore I won’t have anymore problems removing the meat from the wok.
    Thanks Mandy !

    Joe Barbaria on

  • I just started watching your videos. I was so impressed that I bought you Wok. Thank you for providing information on how to season the Wok. The first thing I did was to season the Wok according to your video. I have all the ingredients to make your Egg Foo Young. The next recipe I want to make is Kung Pao Chicken. I start to salivate just thinking about your presentations. I wish you health, happiness, and prosperity !

    Joe Barbaria on

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