Kung Pao Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Kung Pao Chicken
Description
Kung Pao Chicken is prepared by marinating chicken breast pieces in soy sauce, rice vinegar, cornflour, sesame oil, honey, and seasonings, allowing the meat to absorb flavor and tenderize. The sauce combines soy sauce, hoisin, rice vinegar, honey, sesame oil, and red chili flakes to create a sweet, tangy, and spicy glaze.
The cooking process involves stir-frying diced bell peppers and onions until softened, followed by adding garlic and dried red chilies for aroma and heat. Marinated chicken is then cooked until no longer pink, after which the sauce and unsalted peanuts are added, coating all ingredients with a flavorful, sticky layer.
Sprinkling freshly chopped spring onions at the end gives the dish a bright, fresh note. This dish offers a complex interplay of textures with tender chicken, crunchy vegetables, and roasted peanuts enveloped in a balanced sauce featuring savory, sweet, tangy, and spicy elements.
This dish is served as a main course accompanied by rice or noodles, providing a satisfying meal with contrasting flavors and textures.
Ingredients
For the Marinade:
- 500 g chicken breast
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp honey
- salt To taste
- black pepper To taste
For The Sauce:
- 2 tbsp soy sauce To taste
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp red chili flakes
- 60 g peanuts Unsalted
For The Chicken:
- 2 tbsp vegetable oil
- 1 red bell pepper Diced
- 1 green bell pepper Diced
- 1 onion Diced, medium
- 3 garlic Minced, cloves
- 4-5 dried red chili
- salt To taste
- black pepper To taste
- spring onions Garnish
Instructions
- In a bowl add soy sauce, rice vinegar, cornflour, sesame oil, honey, salt, and black pepper in a bowl to make the marinade. Mix in the chicken pieces until coated well. Cover the bowl and refrigerate for at least 30 minutes.
- In a separate bowl, make the sauce by mixing together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and red chilli flakes. Set aside.
- Heat vegetable oil in a large frying pan or wok over medium-high heat. Add diced onions and bell peppers and stir-fry for 2-3 minutes until they soften.
- Add minced garlic and dried red chillies to the pan and stir-fry for 1-2 minutes until fragrant.
- Add the marinated chicken to the pan and stir-fry for 5-7 minutes or until no longer pink. Season with salt and black pepper to taste.
- Pour the sauce into the pan, along with unsalted peanuts. Stir-fry everything for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Finally, garnish the dish with chopped spring onions and serve hot with rice or noodles. Enjoy your homemade kung pao chicken!
Notes
- The nutritional information provided is for general guidance and not a guarantee of exact content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 2566mg | 107% |
| Potassium | 693mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 30mg | 33% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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