Kung Pao Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
Description
This Kung Pao Chicken recipe begins with small pieces of boneless, skinless chicken breast marinated in a mixture of rice vinegar, soy sauce, sugar, egg white, and cornstarch to tenderize and create a light coating. The sauce combines cornstarch, chicken broth, chili paste, soy sauce, vinegars, sugar, and sesame oil, delivering layers of heat, acidity, and umami. Cooking starts by frying red pepper flakes and roasted peanuts in olive oil to release aroma and toast the nuts.
Chicken pieces are cooked quickly in batches until golden but not fully cooked through, preserving juiciness. Peanuts and chicken are combined with ginger, chopped red bell pepper, and green onions in the pan. Adding the sauce at this stage creates a glossy coating as the ingredients finish cooking together. Optional whole dried Szechuan peppers provide additional numbing spice but can be omitted for milder flavor.
Kung Pao Chicken is served hot over steamed rice, balancing the bold, spicy, and savory sauce with the neutral grains. Vegetables can be varied to include mushrooms, broccoli, or similar stir-fry items to suit preference.
Ingredients
- 1 1/2 pounds chicken breast cut into small pieces, boneless skinless
- 3 Tablespoons olive oil
- 1 teaspoon red pepper flakes or more to increase spiciness, crushed
- 1/2 cup peanuts dry roasted
- 1 teaspoon ginger freshly grated
- 2 green onions chopped
- 1 red bell pepper , chopped
- 6 Szechuan pepper optional, whole, dried
For the Marinade
- 1 Tablespoon rice vinegar
- 1/4 teaspoon granulated sugar
- 1 teaspoon soy sauce low-sodium
- 1 large egg white
- 1 teaspoon cornstarch
For the Sauce:
- 2 teaspoon cornstarch
- 1/2 cup chicken broth low-sodium
- 2 teaspoon chili paste or use sriracha hot sauce mixed a little minced garlic, with garlic
- 1/4 cup soy sauce low-sodium
- 2 Tablespoon rice vinegar
- 3 teaspoons granulated sugar
- 2 teaspoon red wine vinegar
- 2 teaspoon sesame oil
- 3-4 cups rice for serving, hot cooked
Instructions
- In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.
- Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
- Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
- Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
- Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried chilies, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.
- Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
- Remove from heat and serve with hot cooked rice.
Notes
- Add vegetables such as mushrooms, broccoli, carrots, snow peas, or zucchini to enrich the stir-fry and add texture.
- Szechuan peppers can be included during cooking for their unique numbing heat but should be removed before serving to prevent over-spicing. They can be omitted if unavailable or a milder dish is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 43g | 86% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 536mg | 22% |
| Potassium | 889mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1193IU | 24% |
| Vitamin C | 41mg | 46% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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