Kung Pao Chicken
User Reviews
5.0
450 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
398 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
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Authentic and thoroughly delicious, this Kung Pao Chicken rivals your favorite restaurant version and is super quick to make! Get ready to brace yourself because this dish packs a PUNCH!
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Ingredients
- 1 pound skinless, boneless chicken breasts or thighs , cut into 3/4-inch cubes
- or Baked Tofu for vegetarian option (click link for recipe and see instructions below in Note)
- 2 tablespoons peanut or extra virgin olive oil
- 8 to 10 dried red chilis , broken up in large pieces, seeds and membranes carefully removed and discarded
- 5 green onions , sliced, the green and white parts kept separate
- 3 cloves garlic , minced
- 2 teaspoons fresh ginger , minced
- 1/2 cup unsalted dry-roasted peanuts
- MARINADE:
- 1 tablespoon tamari or soy sauce
- 2 teaspoons Chinese rice wine , or dry sherry
- 1/2 teaspoon cornstarch
- Sauce:
- 1/4 cup Chinese black vinegar , or substitute good-quality balsamic vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- OR Best Homemade Hoisin Sauce (click link for recipe)
- 1 1/2 tablespoons toasted sesame oil
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 1/2 tablespoons Whole Sichuan peppercorns
Instructions
- In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat and let it marinate for at least 10 minutes.In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles when thrown in. Add the oil and coat the bottom of the pan. Add the chilies and szechuan peppercorns and stir-fry for 30 seconds until the chilies begin to darken in color but be careful not to let them burn. Add the marinated chicken and stir-fry until no longer pink.Add the white parts of the green onion along with the garlic and ginger and stir-fry for another 30 seconds. Pour in the sauce and stir, coating the chicken. Add the peanuts, stir to coat, and cook for another 2 minutes.
- Transfer to a dish, sprinkle the green parts of the green onions on top, and serve immediately with rice.
Notes
- To make Kung Pao Tofu: Marinate the baked tofu as you would the chicken, add the tofu at the same time as adding the green onions, garlic, and ginger, and proceed with the recipe as directed.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Cholesterol
73mg
(24%)
Sodium
566mg
(24%)
Potassium
592mg
(17%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
185IU
(4%)
Vitamin C
4.6mg
(5%)
Calcium
29mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 566mg | 24% |
| Potassium | 592mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 29mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
450 reviews
Excellent
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