Kung Pao Chicken
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
406 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Chicken
Report
Better than take-out - this Kung Pao Chicken recipe is spicy and full of flavor. Simple ingredients come together to make this easy weeknight dinner recipe.
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Ingredients
- 1 large egg white
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 lb boneless skinless chicken thighs cut into 3/4-inch pieces
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon hoisin
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 10 small dried hot chiles*
- 1 red bell pepper cut into chunks
- 1 small zucchini cut into chunks
- 6 green onions sliced into 1/4-inch pieces
- 3 cloves garlic sliced thinly
- 1/2 cup salted roasted peanuts
- 1 teaspoon dark sesame oil
Instructions
- Place the egg white in a medium bowl and whisk until foamy. Add the cornstarch and salt and whisk to combine. Add the chicken and stir to coat. Cover and refrigerate for 30 minutes.
- In a small bowl, combine the mirin, soy sauce, red wine vinegar, hoisin, and sugar. Set aside.
- In another small bowl, whisk together the cornstarch with 1 tablespoon of water. Set aside.
- Heat 1/2 tablespoon of oil in a large skillet or wok over high heat. Working in 2 batches, add half of the chicken in a single layer, trying not to crowd the pan. Cook until browned, then turn and cook until the chicken is cooked, through. Remove the chicken to a plate. Add another 1/2 tablespoon of oil and cook the second half of the chicken. Remove to the plate.
- In the same skillet, heat the remaining 1 tablespoon of oil. Add the chiles and toss to coat for 30 seconds. (Be careful, because they can burn easily.) Add the red bell pepper, zucchini, green onions and garlic. Cook until the vegetables are crisp tender, 2-3 minutes.
- Add the chicken back into the pan, then pour in the sauce mixture. Pour the cornstarch mixture in next, making sure to re-whisk it before adding it.
- Cook until the sauce has thickened up slightly, 2-3 minutes.
- Stir in the peanuts and the dark sesame oil.
- Serve.
Notes
- We like to serve this over rice
- adapted from The Shun Lee Cookbook
- *We don’t like to actually eat the chiles, but love the flavor and spice that they bring. For more spice, you can cut the peppers into 2-3 pieces when adding them.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include rice for serving.
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
406kcal
(20%)
Carbohydrates
27g
(9%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
12g
Trans Fat
0g
Cholesterol
75mg
(25%)
Sodium
1422mg
(59%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 406kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 0g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 1422mg | 59% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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