Kung Pao Chicken
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
618 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
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Kung Pao Chicken is a one-pan meal with chicken and veggies in a rich sauce. A better-than-takeout recipe that is ready in just 30 minutes.
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Ingredients
Chicken:
- 2 pounds boneless/skinless chicken breast cut into 1-inch cubes
Marinade:
- 1 tablespoon dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
Sauce:
- 1/2 cup chicken broth low-sodium
- 1/4 cup soy sauce low-sodium
- 1/4 cup water
- 2 tablespoons dark soy sauce low-sodium
- 2 tablespoons balsamic vinegar
- 2 tablespoons dry sherry
- 2 teaspoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
Stir Fry:
- 4 tablespoons vegetable oil divided
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 1/2 red bell pepper seeded and diced
- 1/2 green bell pepper seeded and diced
- 8-10 dried chilies cut into ½-inch pieces (use less if you prefer a milder dish)
- 2 fresh red chiles cut into rounds
- 1 stalk green onions cut into 1-inch pieces
- 1/2 cup peanuts roasted and unsalted
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Instructions
Marinate:
- Combine all marinade ingredients in a shallow bowl. Add the sliced chicken, cover it, and let it marinate for 30 minutes if time allows.
Sauce:
- In a medium bowl, whisk together the sauce ingredients until the sugar is fully dissolved. Set the mixture aside.
Cook Chicken:
- Heat a large skillet or wok over high heat and add 2 tablespoons of oil. Once hot, add the marinated chicken. Fry it for 3-5 minutes, until golden brown. Remove from pan and set aside.
Stir Fry:
- Add the remaining oil to the same pan. Stir-fry the garlic, ginger, bell peppers, and both dried and fresh chili peppers for 3–5 minutes.
- Combine the prepared sauce and add it to the pan. Stir continuously and bring the mixture to a boil.
- Once the sauce has thickened slightly, add the chicken back and stir all the ingredients to coat them evenly. Cook for an additional 2-3 minutes, until the sauce has thickened further.
- Stir in green onions, peanuts. Cook for another 2 minutes.
- Serve with rice.
Notes
- Cooking with chili peppers can be challenging if you're new to it. The first thing to know is always to wear gloves. The capsaicin oil in them can irritate the skin. Also, even when wearing gloves, never touch your eyes when handling peppers. Then, make sure to remove the seeds and rinse out the inside of the peppers. I like Anaheim peppers for their mildness because they rank as low as 500 on the Scoville scale.
- When it comes to dried chilies, the larger, darker varieties are milder. Look for ones that are deep purple or black. I like ancho peppers because they are dried poblano peppers. They are mild with a smoky, sweet taste. Pasilla is a dried chilaca pepper with a mild, earthy flavor. Also, remember that no matter whether they are fresh or dried, the smaller the chilis, the hotter they are. Add a little at a time to see how spicy it gets.
- Be sure not to cook the chicken for too long, or it will dry out, even if it has been marinated for a long time.
- The peppers determine how spicy the chicken will be, so choose them carefully.
- To find authentic Asian ingredients, look for an Asian market online. I have found the most varieties at the best prices at Weee! which is the largest online Asian retailer in the world.
- Make sure the sauce is not too runny by cooking it for at least three minutes, simmering the whole time.
- Taste the marinade before adding the chicken to ensure it's not too sour.
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
20g
(7%)
Protein
56g
(112%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Cholesterol
145mg
(48%)
Sodium
1727mg
(72%)
Potassium
1138mg
(33%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
920IU
(18%)
Vitamin C
36.1mg
(40%)
Calcium
39mg
(4%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 20g | 7% |
| Protein | 56g | 112% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 145mg | 48% |
| Sodium | 1727mg | 72% |
| Potassium | 1138mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 36.1mg | 40% |
| Calcium | 39mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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