Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Kung Pao Chicken


3/4 lb. boned chicken
1 egg white
2 tsp. cornstarch
2 Tb brown bean sauce or black bean sauce
1 Tb hoisin sauce
1 tsp. sugar
2 tsp. dry sherry
1 Tb white rice wine vinegar
2 Tb water
1 tsp. minced garlic
1 Cup peanut oil
1-1/2 tsp. red pepper flakes
1/2 Cup roasted peanuts


Cut chicken into 1/2" squares.

In a bowl combine the chicken with the egg white and cornstarch.

In another bowl mash the bean sauce and add the hoisin sauce, sugar, sherry, vinegar, water and garlic.

Assemble the remaining ingredients by the stove.

Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add oil.

Just before the oil begins to smoke, add chicken and stir for 45 seconds or until chicken turns light brown. Remove chicken.

Drain off all but 2 Tb of the oil. Reheat pan. Just before the oil begins to smoke, add the red pepper and stir 20 seconds or until the pepper darkens.

Return the chicken to pan along with the bean sauce mixture and peanuts. Stir for 1 minute or until done.

This chicken recipe serves 2 - 4

Chicken Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com