315.  Kung Pao Chicken
In Stock
Product Code: ChineseEntree7


The Best Kung Pao Chicken in Las Vegas Nevada is cooked at Kung Fu Thai and Chinese Restaurant.  The Chef starts the receipe off with slices of fresh Chicken leg meat, stir-fried on a blazing hot, Extra large stationary Wok reaching upwards of 500°F bonding the Chicken with our premium cooking wine, fresh paste of red chilies, along with slices of fresh jumbo onions, fresh green bell peppers, carrot slice, waterchestnut slices, sliced bamboo shoots, along with fresh oven roasted peanuts. Served with a small cup of gourmet Steamed premium Jasmine Rice.

White meat Chicken lovers rejoice!  We now offer fresh slices of Chicken Breast meat as a meat option, for a small upcharge, simply click on your preference above.


Spice Advisor

If no spice level is chosen, the Chef will cook the dish at a balanced spice level of medium, or at a level 5 out of possible 10.

At Kung Fu Thai & Chinese Restaurant we only use the freshest and finest ingredients to cook all our authentic dishes.  That is why we use the very small fresh Thai chili pepper as part of the ingredients, to which, it warrants a little cautioning to our diners, since the smaller the pepper the hotter or the bigger the kick in terms of spiciness is the norm, we offer this humble advice.  If you are used to a medium spice at other restaurants, you might want to tone it down just a little here, since we go by the Thai Spicy levels, for instance, we recommend to order your dish at a mild or 3 out of 10 spice level if you’re used to a medium 5 out of 10 spice elsewhere.  Also, if you're used to a Hot or level 7 out of 10, we suggest you order your dish(es) here at a level 5 or medium, so on and so forth.  Should you not specify what spice level you prefer, the Chef automatically makes the dish medium spicy or a level 5, since this is where most spice inspired diners are comfortable with.

Description Sliced chicken cooked in roasted chili sauce, stirred in with onions, bell peppers, carrots and peanuts.

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