Kung Pao Chicken
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
439 kcal
-
Course
Main Course, Dinner
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Cuisine
Chinese
Kung Pao Chicken
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Uncover the fascinating origins of Kung Pao chicken, an iconic dish rich in flavour and history. Learn how the traditional techniques and the robust ingredients blend together, creating a delectable journey of taste. This guide reveals the complexity behind preparing this masterpiece.
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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 chilli flakes
- 60 g peanuts Unsalted
For The Chicken:
- 2 tbsp vegetable oil
- 1 red bell pepper Diced
- 1 green bell pepper Diced
- 1 medium onion Diced
- 3 garlic cloves Minced
- 4-5 dried red chillies
- salt To taste
- black pepper To taste
- spring onions Garnish
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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
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
32g
(11%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Trans Fat
0.01g
Cholesterol
64mg
(21%)
Sodium
2566mg
(107%)
Potassium
693mg
(20%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
343IU
(7%)
Vitamin C
30mg
(33%)
Vitamin D
0.1µg
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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