5 from 2 votes
Kung Pao Chicken
Kung pao chicken features tender poultry, crisp vegetables, peanuts, and red chile peppers in a spicy sweet sauce. No need for takeout!
Prep Time
15 mins
Cook Time
12 mins
Marinate Time
30 mins
Total Time
57 mins
Servings:
4
Calories:
556 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 2 lbs chicken breast cut into 3/4-inch pieces
- 1 egg white
- 1 tsp soy sauce light
- 1/2 tsp dark soy sauce
- 1/2 tsp kosher salt
- 1/4 tsp white pepper (See Note 1)
- 4 green onions trimmed and cut into 2-inch pieces
- 4 celery sliced diagonally into 3/4-inch pieces, stalks
- 1 red bell pepper cut into 3/4-inch pieces
- 1 tbsp ginger minced, fresh
- 3 cloves garlic minced
- 1 cup peanuts roasted
- 12 dried red chili adjust according to your own tastes
- 3 tbsp vegetable oil
- 1/2 cup chicken stock
- 2 tbsp hoisin sauce
- 2 tbsp chili paste
Cornstarch mixture
- 1 tbsp water
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine or dry white wine
- 1 tbsp black vinegar (optional)
- 1 tsp sugar
- 1/2 tsp sesame oil
Instructions
- In a bowl whisk together the eg white, both soy sauces, salt and pepper. Add the chicken and toss to coat. Cover with wrap and set aside for 30 minutes.
- Prep and cut the green onions, celery, bell pepper. Using a teaspoon, scrape the skin off the ginger and slice into thin strips. Mince ginger and garlic.
- In a small bowl mix together the water, cornstarch, wine, vinegar, sugar and sesame oil. Set aside.
- Heat wok over high heat and add vegetable oil. Add the minced ginger and garlic, stir fry 30 seconds and add chicken. Cook until chicken turns white. Add the hoisin sauce and chili paste, tossing to coat.
- Add the cut green onions, celery, bell pepper, peanuts, chili peppers and cook for another minute. Add the chicken stock and bring to a boil.
- Stir in to the cornstarch mixture and toss to coat. Cook for another minute or until sauce thickens.
- Serve with steamed rice of choice.
Cup of Yum
Notes
- crushed Sichuan Peppercorns for more heat.
- For a more authentic, spicier version, use crushed Sichuan Peppercorns for more heat.
Nutrition Information
Calories
556kcal
(28%)
Carbohydrates
21g
(7%)
Protein
62g
(124%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.03g
(2%)
Cholesterol
146mg
(49%)
Sodium
1033mg
(43%)
Potassium
1362mg
(29%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1552IU
(31%)
Vitamin C
46mg
(51%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 556
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 62g | 124% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 146mg | 49% |
| Sodium | 1033mg | 43% |
| Potassium | 1362mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1552IU | 31% |
| Vitamin C | 46mg | 51% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.