Kung Pao Chicken
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinate Time
30 mins
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Total Time
57 mins
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Servings
4
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Calories
556 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
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Kung pao chicken features tender poultry, crisp vegetables, peanuts, and red chile peppers in a spicy sweet sauce. No need for takeout!
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Ingredients
- 2 lbs chicken breast cut into 3/4-inch pieces
- 1 egg white
- 1 tsp light soy sauce
- 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 stalks sliced diagonally into 3/4-inch pieces
- 1 red bell pepper cut into 3/4-inch pieces
- 1 tbsp fresh ginger minced
- 3 cloves garlic minced
- 1 cup roasted peanuts
- 12 dried red chilies 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.
Notes
- crushed Sichuan Peppercorns for more heat.
- For a more authentic, spicier version, use crushed Sichuan Peppercorns for more heat.
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
21g
(7%)
Protein
62g
(124%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
10g
Trans Fat
0.03g
Cholesterol
146mg
(49%)
Sodium
1033mg
(43%)
Potassium
1362mg
(39%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1552IU
(31%)
Vitamin C
46mg
(51%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 556 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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