Kung Pao Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
515 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
Description
In this Kung Pao Chicken, cubed chicken breast is marinated in soy sauce, Shaoxing wine, and cornstarch to tenderize and create a smooth texture when cooked. The sauce combines soy sauce, hoisin, sugar, wine, and a thickener, providing a rich, savory, and mildly sweet glaze. Stir-frying the chicken in batches ensures a nicely browned exterior, complemented by bell peppers and dried chilies that soften while maintaining crispness. Garlic, ginger, and scallions provide aromatic layers, while roasted peanuts contribute texture contrast and nutty flavor.
The dish is traditionally served over rice, soaking up the glossy sauce that coats each element. The recipe suggests adjusting chili quantity to suit preferred heat levels and mentions optional ingredients like sesame oil and vinegar to tweak flavor profiles. Additional vegetables such as water chestnuts or bamboo shoots can be added for extra crunch. Leftovers can be refrigerated for several days and reheated safely.
Ingredients
Chicken:
- 2 chicken breast cut into 1 inch cubes, boneless skinless
- 1 tablespoon Shaoxing wine or rice wine
- 1 1/2 tablespoon soy sauce
- 1 tbsp cornstarch (cornflour)
Sauce:
- 1/3 cup water
- 2 tablespoon Shaoxing wine or dry sherry, Chinese
- ⅓ cup soy sauce
- 2 teaspoons hoisin sauce
- 3 tablespoons sugar
- 1 teaspoon cornstarch (cornflour)
Stir Fry:
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 6 cloves garlic
- 2 tablespoons ginger or 2 tsp ground ginger, minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 8 dried chilies halved
- 4 green onions chopped
- 3/4 cup peanuts roasted or unsalted
- 2 teaspoons sesame oil optional
Instructions
- Mix the soy sauce, wine and cornstarch in a bowl then add the chicken and mix to coat. Allow to marinade at room temp for 15-20 minutes mixing occasionally.
- For the sauce mix all the ingredients in a bowl and set aside. (list the ingredients in instructions)
- Add 2 tablespoons of oil to a large skillet over medium-high heat and cook the chicken in batches, browning each side and cooking through. Transfer to a plate once cooked, and set aside.
- Add 1 more tablespoon of oil to the pan then add peppers and chilis. Cook while stirring until the peppers have softened slightly, about 2 minutes. Dump in the ginger and garlic and cook another minute while stirring constantly. Add the peanuts and mix in then pour in the sauce and bring to a boil.
- Reduce to medium-low and add the chicken and chopped scallions. Stir to coat and heat until warmed through. Serve over rice.
Notes
- Adding water chestnuts or bamboo shoots provides extra crunch to the dish.
- Incorporating Chinese black vinegar or balsamic vinegar enhances sauce depth.
- Adjust the amount of dried chilies according to your preferred heat level.
- Fresh ginger can be kept longer by storing it in a sealed plastic bag in the refrigerator's crisper drawer.
- Serve the dish over white rice or noodles as an alternative.
- Make this recipe vegetarian by omitting chicken and including mushrooms or tofu as protein.
- Store leftovers in the refrigerator for 3-4 days and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 1819mg | 76% |
| Potassium | 858mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 1460IU | 29% |
| Vitamin C | 67mg | 74% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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