Panda Inn Kon Pao Chicken


  • 1 lbs cubed chicken
  • 1/4 cup peanuts
  • 3 Tbsp vegetable oil
  • 1 tsp dried chile pepper flakes
  • 1 tsp garlic, crushed
  • 1 tsp ginger, crushed
  • 1 Tbsp green onion, chopped
  • 1 Tbsp Shao Hsing cooking wine
  • 1 tsp soy sauce
  • 2 Tbsp chicken broth
  • 1 tsp sugar
  • 1 dash sesame oil

Cornstarch Slurry Ingredients:

  • 1 Tbsp cornstarch, mixed with
  • 2 Tbsp water


Heat oil in wok until hot. Fry peanuts until browned. Remove and add chicken. Stir fry until done. Remove and drain. Set aside.

Heat two Tbsp of oil in wok until hot. Add dried chile pepper, garlic, ginger and green onion. Stir-fry until fragrant. Add remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and peanuts. Flavor with sesame oil if desired. Remove and serve on platter.

Makes 4

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