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Kung Pao Chicken

Image for Kung Pao Chicken
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

1 cup Kikkoman Hoisin Sauce
3/4 cup Kikkoman Soy Sauce
3/4 cup rice vinegar
1/2 cup Kikkoman Thai Style Chili Sauce
1/2 cup water
1/4 cup sugar
1/4 cup cornstarch
6 pounds chicken breast strips
1/2 cup vegetable oil
1 1/2 pounds onions, cut into 1-inch pieces
1 1/2 pounds green bell peppers, cut into 1-inch pieces
2 ounces minced garlic
12 ounces unsalted roasted peanuts
cooked white rice, as needed

directions

In bowl, whisk together hoisin sauce, soy sauce, vinegar, chili sauce, water, sugar and cornstarch. Remove 3 cups of sauce mixture and set aside. Add chicken to sauce remaining in bowl; stir together to coat chicken. Refrigerate 20 minutes.

For each serving, to order: In rondo or large sauté pan, heat oil over high heat. Add chicken; stir-fry 5 minutes or until chicken turns white. Add onions, peppers and garlic; stir-fry over medium heat about 5 minutes or until vegetables start to soften. Add reserved sauce mixture; cover and simmer 5 minutes or until sauce thickens. Add peanuts. Serve over rice.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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