Meanwhile, chop the bell pepper, celery, scallions, and garlic. Let stand at room temperature for 15 minutes, stirring occasionally. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved.

Since the chicken needs to marinate for 15 minutes, get that started first.

What you’ll need to Make Kung Pao ChickenĪs with any stir-fry, you want to do all of your prep ahead of time because the cooking goes very quickly. It has all the same spicy, sweet, and sour appeal of traditional kung pao chicken, and it makes a really nice weeknight dinner with a side of rice. This Americanized version replaces those hard-to-find-ingredients with staples from your neighborhood supermarket. It’s traditionally made with specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts and vegetables. Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.

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