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Kung Pao Chicken

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 439 kcal
Course: Main Course , Dinner
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add minced garlic and dried red chillies to the pan and stir-fry for 1-2 minutes until fragrant.
  5. 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.
  6. 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.
  7. 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

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

% 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.