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Kung Pao Chicken from Seinfeld Recipe (with Video)

Wheat, Poultry, Soy

Discover our Kung Pao Chicken from Seinfeld Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h


For Chicken Marinade
- 12 oz Boneless skinless chicken thighs, or breasts, cut into ½” cubes
- 1 egg white
- 1 Tbs Water
- 2 tsp Sesame oil
- 2 Tbs Soy sauce, preferably dark
- 1 Tbs Shaoxing vinegar
- 2 tsp Cornstarch
- 0.25 tsp Kosher salt
- 0.25 tsp White pepper
For Kung Pao Sauce
- 1.5 Tbs Granulated sugar
- 2 tsp Cornstarch
- 0.5 tsp Kosher salt
- 1.5 Tbs Soy sauce
- 1 Tbs Shaoxing vinegar
- 2 Tbs Black vinegar
- 1 tsp granulated chicken boullion powder
- 1 Tbs chili bean paste
For Kung Pao Chicken
- 0.75 cup raw peanuts
- 0.5 cup Sichuan peppercorns
- 10 Tien Tsin peppers
- 7 Green onions, whites only, cut into 1” segments
- 1 1 inch knob Fresh ginger, peeled + minced (not grated)
- 5 Garlic cloves, minced
- Marinated Chicken
- Kung Pao Sauce
- Peanut Oil, As needed
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For Chicken Marinade
1. Combine the chicken, egg white, and water in a medium bowl.
2. Using a gloved hand, combine the ingredients and massage the chicken. The result should be a thickened paste which encompasses the chicken.
3. Add the sesame oil, soy sauce, vinegar, cornstarch, and white pepper. Once again, stir and massage the chicken until well combined and thickened.
4. Allow the chicken to marinate at room temperature for 15-20 minutes.
For Kung Pao Sauce
1. In a small bowl, whisk together the sugar, cornstarch, and salt.
2. In a medium bowl, combine the soy sauce, both vinegars, bouillon powder, water, chili bean paste (if using), and the cornstarch mixture.
3. Reserve until ready to use.
For Kung Pao Chicken
1. Prepare your stove top with one large wok. Next to the wok, place a fine mesh sieve into a deep saute pan, this will be used to strain the oil/ingredients thoroughout the cooking process.
2. Add about ½ cup of peanut oil to a cold wok, then heat over high heat while swirling the oil. Once the oil begins to smoke, remove the oil from the wok. This helps temper the wok before cooking.
3. Reduce the heat to medium-high and add about 2 cups of new peanut oil to the wok.
4. Once the new oil has preheated, add the peanuts and cook for 30 seconds - 1 minute, or until they are completely crisp but not too dark. Make sure to stir the peanuts with a metal spoon or ladle to prevent them from burning.
5. Once the peanuts are crispy, strain and reserve the peanuts. Add the oil back to the wok.
6. Add the sichuan peppercorns. Toast them in the oil for 30 seconds, making sure they don’t burn. Strain and discard the peppercorns. Transfer the now seasoned oil back to the wok.
7. Turn the heat to high, then add the chicken and cook for 30 seconds or until the chicken has turned completely opaque, but not cooked through. Strain the chicken out and add about ½ cup of the fry oil back to the wok.
8. Then, add the dried peppers/chiles and green onions to the wok and cook for 30 seconds. If the mixture gets too dry, add another more preanut oil as needed to the wok.
9. Add the ginger and garlic, cook for 30 seconds. Add the kung pao sauce, chicken, and peanuts back to the wok and stir to combine. Optionally, add more soy sauce or bean paste to deepen the color and flavor. Cook the stir fry for an additional 30 seconds to combine the flavors.
10. Serve immediately.

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