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4.7 from 9 votes

Chinese Kung Pao Chicken

A salty, sweet and spicy Chinese stir-fry dish. Bite sized pieces of chicken are fried in a chili, garlic and ginger infused oil and then tossed in a sticky sauce with roasted peanuts.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 484 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 500 g boneless chicken cut into 2 cm cubes
  • 2-3 tablespoon olive oil
  • 5-8 dried red chilies broken up in small pieces
  • ½ cup roasted unsalted peanuts
  • 4 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 cup chicken stock
  • ¼ cup cornflour (cornstarch) slurry 2 tablespoon cornflour (cornstarch) mixed with 4 tablespoon water
  • 3-4 stalks spring onion green and white parts sliced separately
MARINADE
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon or to taste salt
  • ½ teaspoon white pepper
  • 1 tablespoon cornflour
SAUCE
  • 1 teaspoon dark soy sauce
  • 2 tablespoon Regular soy sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon chili flakes
  • 2 tablespoon sesame oil

Instructions

    Cup of Yum
  1. Marinate chicken in all the mentioned ingredients for 30 minutes.
  2. Prepare the sauce and keep aside.
  3. Heat olive oil in a pan and on high heat add the red chilies. Stir fry for 30 seconds then add the ginger and garlic. Don’t brown just cook for a minute until they loose their rawness.
  4. Now throw in the chicken and fry.
  5. Add the white part of the spring onion along with the sauce. Stir fry for another 2 mins.
  6. Put in the peanuts and chicken stock. Wait till the stock starts bubbling and then thicken the sauce with the cornflour slurry. Add the slurry gradually and stop till you reach your desired thickness.
  7. Sprinkle the green onions and turn off heat.
  8. Serve with fried rice or noodles.

Notes

  • If you do not have rice vinegar, you can use the regular white vinegar.
  • Chicken can also be replaced with shrimp.

Nutrition Information

Serving 1serving Calories 484kcal (24%) Carbohydrates 24g (8%) Protein 36g (72%) Fat 28g (43%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 82mg (27%) Sodium 1609mg (67%) Potassium 921mg (26%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 813IU (16%) Vitamin C 85mg (94%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 484

% Daily Value*

Serving 1serving
Calories 484kcal 24%
Carbohydrates 24g 8%
Protein 36g 72%
Fat 28g 43%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 1609mg 67%
Potassium 921mg 20%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 813IU 16%
Vitamin C 85mg 94%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.