"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kung Pao Chicken ala Jing Jing Recipe

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This recipe for Kung Pao Chicken ala Jing Jing, by , is from The Goddard-Amann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rob Amann


The Sauce

9 tsp soy sauce
4-5 tsp oyster sauce
4-5 tsp housing sauce
9 tsp red cooking wine
6 tsp sugar
9 Tbsp chicken broth
4-5 tsp white vinegar
cup cornstarch mixture (2 Tbsp cornstarch mixed with cup warm water)
2-3 dashes of ground white peppe

The Chicken

1- 1 pounds boneless skinless chicken breasts, cut into inch pieces
1 egg
2 Tbsp vegetable oil
2-3 dashes of ground white pepper
Generous sprinkling of dry cornstarch

The Rest

1 can whole waterchestnuts, drained
1-3 tsp ground ginger or ginger paste (not dried)
1-3 tsp chopped garlic (not dried)
6-20 whole dried red chili peppers (I use 20, you can find them in the Hispanic food section)
-1 cup unsalted roasted peanuts
1 bunch green onions, chopped into inch pieces (white part only)
4-6 cups cooked white rice

1. Wash hands and combine all chicken ingredients. Let stand at room temperature for 30 minutes.

2. In a separate bowl, combine all sauce ingredients.

3. In yet another bowl, combine waterchestnuts, garlic, ginger and red peppers.

4. Heat cup vegetable oil to high heat in a wok. This sounds like a lot of oil but you will drain whatever you don't need shortly.

5. Add chicken mixture and stir constantly until no longer pink. Remove chicken from the oil. Pour out any oil in excess of about 1Tbsp.

6. With the wok still on high, add waterchestnut combination from number 3 above. Stir constantly for 2-4 minutes or until late your eyes start to water.

7. Add green onions and stir for another 2-4 minutes.

8. Add peanuts and stir for another 2-4 minutes.

9. Return chicken to the wok, still on high, and stir another 2-4 minutes.

10. Stir sauce mixture to combine any settled cornstarch and add to hot wok.

11. Cook on high until it bubbles and thickens. Remove from heat immediately and serve over white rice. Enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a time intensive meal, usually taking about an hour from start to finish. As you can see there are a lot of ingredients but once you have them you can make this dish often. It's been a family favorite in our house for years, hope you enjoy it as well!




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