4.9 from 132 votes
Kung Pao Chicken
Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavours! Make it better than Chinese take-out right in the comfort of your own home.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 people
Calories: 381 kcal
Course:
Dinner
Cuisine:
Asian , Chinese
Ingredients
Chicken:
- 28 ounces skinless chicken breast boneless, cut into 1 inch cubes
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoons baking soda
- 1 teaspoon cornstarch cornflour
Sauce:
- ½ cup low-sodium chicken stock or broth - water can be used
- 5 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar or substitute good-quality balsamic vinegar
- 2 tablespoon Chinese Shaoxing wine or dry sherry
- 2 teaspoon dark soy sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch cornflour
Stir Fry:
- 4 tablespoons cooking oil divided
- 1 ½ tablespoons garlic 4-6 cloves
- 1 tablespoon ginger
- ½ red bell pepper seeded and diced
- ½ green bell pepper seeded and diced
- 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
- 1 tablespoon Sichuan peppercorns lightly toasted and ground
- 4 green onion scallion stems, cut into 1-inch pieces
- ½ cup roasted unsalted peanuts
- 2 teaspoons sesame oil optional
Instructions
- Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
- Whisk sauce ingredients together until sugar dissolves; set aside.
- Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
- Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
- Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
- Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
- Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
- Serve immediately with steamed/cooked rice or fried rice!
Cup of Yum
Notes
- *Our kung pao sauce is not sweet for most of our readers and balances out the heat or spice-level. However, start with 1 teaspoon if you are hesitant or omit the sugar completely.
- *If you are sensitive to spice or you'd like a mild sauce, start with 1 teaspoon ground Sichuan peppercorns. Adjust accordingly to make it suitable to your taste.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
14g
(5%)
Protein
34g
(68%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
85mg
(28%)
Sodium
1.667mg
(0%)
Potassium
737mg
(21%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
653IU
(13%)
Vitamin C
25mg
(28%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 1.667mg | 0% |
| Potassium | 737mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 653IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.