Kung Pao Chicken
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
431 kcal
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Course
Main Course, Lunch
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Cuisine
Chinese
Kung Pao Chicken
Description
Kung Pao Chicken features small cubes of chicken breast coated in cornstarch and cooked in batches to develop a light golden crust. The stir-fry includes minced garlic and ginger along with diced red bell pepper and zucchini, adding both color and firmness to the dish. The sauce, made from a blend of low-sodium soy sauces, chicken broth, Shaoxing wine, and cornstarch, thickens during cooking to provide a glossy coating for the ingredients without overpowering the natural flavors.
The addition of dried red chilies infuses subtle heat, which can be adjusted by the cook's preference, while green onions and roasted peanuts contribute fresh and nutty notes, respectively. This combination results in a savory, mildly spicy stir-fry with varied textures, suitable as a standalone meal or served over steamed rice.
For best results, preparing the chicken in separate batches prevents steaming, ensuring crisp edges. Serving the dish immediately after cooking preserves the vibrant flavors and textures. Leftovers can be refrigerated for up to three days or frozen for longer storage; reheating on the stovetop helps maintain the chicken's quality.
Ingredients
Chicken
- 1 pound chicken breast boneless and skinless, cut into small cubes
- ¼ cup cornstarch
Kung Pao Sauce
- 2 tablespoons soy sauce low sodium
- 2 teaspoons dark soy sauce
- ½ cup chicken broth low sodium or no sodium added
- 2 tablespoons Shaoxing wine
- 1 teaspoon cornstarch
Stir-Fry
- 4 tablespoons peanut oil divided
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 medium red bell pepper cut into small 3/4 inch cubes
- 1 large zucchini cut into 3/4 inch cubes
- 10 dried red chili
- 3 green onions thinly slices
- ¼ cup peanuts dry-roasted, unsalted
Instructions
- In a small bowl whisk together all the sauce ingredients. Set aside.
- Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch. Set aside.
- The chicken will have to be cooked in 2 batches. Add about 1 tablespoon of the peanut oil to a hot wok or skillet. Add about half the chicken (shaking off any excess cornstarch) and cook for 3 to 4 minutes, stirring occasionally, until chicken is cooked through. Transfer to another plate. Add another tablespoon of peanut oil and repeat with remaining chicken. Transfer the chicken to the plate and set aside.
- Add the remaining 2 tablespoons of peanut oil to the wok and heat. Stir in the garlic, ginger, bell pepper, zucchini and stir-fry for 1 minute. Pour in the sauce and bring to a boil, while stirring. You’ll notice the sauce start to thicken from the cornstarch.
- Once the sauce thickens slightly, add the chicken back to the wok, the red chilies, green onions and the peanuts. Stir everything together so that everything is coated in the sauce and cook for another minute.
- Serve this is over cooked rice such as Jasmine rice or Basmati rice. You could also serve it over noodles.
Notes
- Cook the chicken in two batches to develop a golden-brown crust and avoid steaming.
- Adjust dried chili quantity to control the spiciness; remove them before serving if preferred milder.
- Dark soy sauce adds color but can be omitted or replaced with regular soy sauce if unavailable.
- Serve immediately for optimal texture; refrigerate leftovers up to three days or freeze up to two months.
- For reheating frozen portions, thaw overnight in the refrigerator and warm on the stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 431kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 618mg | 26% |
| Potassium | 1218mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2288IU | 46% |
| Vitamin C | 218mg | 242% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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