Easy and Authentic Kung Pao Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
397 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Easy and Authentic Kung Pao Chicken
Description
This Kung Pao Chicken recipe starts by marinating diced chicken thigh with soy sauce, Shaoxing wine, potato starch, and salt for tenderizing and flavor. The sauce combines soy sauces, Shaoxing wine, Chinkiang vinegar, honey, chicken stock, sesame oil, starch, and Sichuan peppercorns, providing a complex flavor profile with sweet, sour, and savory notes, plus a mild numbing spice from the peppercorns.
The cooked chicken is set aside after stir-frying in oil, followed by cooking aromatics including garlic, ginger, crushed chilies, and green onions, and then vegetables like celery and red pepper. The chicken returns to the wok to be coated with the thickened sauce, and finally peanuts are tossed in before serving. The dish offers a balance of textures with tender chicken, crisp vegetables, and crunchy peanuts.
It is suited for serving with steamed rice to absorb the vibrant sauce. The recipe uses common cooking oils and ingredients accessible for home cooks aiming to replicate this popular Chinese dish.
Ingredients
- 1 lb (450 g) chicken thigh cut into small pieces, boneless, skinless
- 3 tbsp neutral cooking oil divided, generic cooking oil
- 4 green onion chopped, white to light green parts
- 2 garlic minced, cloves
- 2 thin slices ginger minced, or 2 tsp of ginger paste
- 4-6 dried chili crushed (seed removed if needed) or use 1/2 tsp red chili flakes
- 2 celery chopped, sticks
- 1 red pepper chopped, small
- 1/2 cups (70 g) peanuts or cashews, unsalted, dry roasted
For Marinating Chicken
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry, Chinese rice wine
- 2 tsp potato starch or cornstarch
- 1/8 tsp salt
For Kung Pao Sauce
- 1-1/2 tbsp soy sauce
- 1 tsp dark soy sauce optional, or use regular soy sauce
- 1 tbsp Shaoxing wine or dry sherry, Chinese rice wine
- 1 tbsp Chinkiang vinegar or balsamic vinegar
- 1-1/2 tbsp honey
- 3 tbsp chicken stock low sodium
- 1 tsp sesame oil
- 2 tsp potato starch or cornstarch
- 1/2 tsp Sichuan peppercorn or freshly cracked black peppercorn, powder
Instructions
To marinate chicken
- Mix the chicken pieces with all the ingredients for the marinade in a bowl and allow them to sit for 10 minutes.
To make kung pao sauce
- In a small bowl, combine all the ingredients for the sauce and then put it aside.
To stir-fry kung pao chicken
- Heat 2 tablespoons of oil in a wok or large frying pan on high heat. Cook the chicken in it until it's thoroughly done. Then, move the cooked chicken to a separate bowl and keep it aside.
- Heat the remaining 1 tablespoon of oil back into the wok. Then, put in the garlic, ginger, crushed chilies, and green onions, and stir-fry them for 30 seconds. Next, toss in the celery and pepper, and continue to stir-fry for another minute.
- Put the chicken back into the wok and warm it up for around 30 seconds. Before adding the sauce to the wok, give it a quick stir to mix in any cornstarch that may have settled. Then, stir-fry everything for another minute. The sauce will thicken up fast.
- Toss in the peanuts, mix everything well, and serve right away. For the best taste experience, enjoy it immediately alongside freshly cooked white rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 851mg | 35% |
| Potassium | 573mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 41mg | 46% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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