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Kung Pao Chicken (宫保鸡丁)
4.8 from 32 votes

Kung Pao Chicken (宫保鸡丁)

Balanced sweet, sour, numbing, spicy, and savory flavors make for the perfect kung pao chicken. Learn the technique to recreate the authentic flavor in your own kitchen.To make the dish gluten-free, use tamari to replace dark and light soy sauce. Use dry sherry instead of Shaoxing wine. And use rice vinegar instead of Chinkiang vinegar.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 259 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb (450 g) chicken breast diced into 3/4” (1.5 cm) pieces (or thigh, boneless, skinless
Marinade
  • 1 tablespoon soy sauce or soy sauce, light
  • 2 teaspoons Shaoxing wine
  • 1 tablespoon cornstarch
Sauce
  • 2 tablespoons chicken broth
  • 2 tablespoons Chinkiang vinegar (or rice vinegar)
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce or soy sauce, light
  • 1/2 tablespoon dark soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
Stir-fry
  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 cloves garlic , sliced
  • 1 thumb ginger , julienned
  • 6 Chinese chili peppers cut into 3 pieces, red, dried
  • 1/4 teaspoon Sichuan peppercorn ground
  • 1 red pepper , diced
  • 5 large green onions , cut into 1” (2.5 cm) pieces
  • 1/3 cup peanuts roasted
  • 2 teaspoons Chili oil (Optional, to add color)

Instructions

    Cup of Yum
  1. Combine the chicken and marinade ingredients in a small bowl. Mix well by hand and let marinate for at least 10 minutes, up to 30 minutes.
  2. Mix all the sauce ingredients together in a medium bowl.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Swirl the pan and let oil coat the bottom.
  4. When the oil is hot, spread chicken in a layer and cook for 20 to 30 seconds without moving it. Cook and stir until the chicken turns just white on the surface and the inside is still slightly raw. Turn to medium-low heat and immediately transfer chicken to a plate.
  5. Add the remaining 2 tablespoons of oil, garlic, ginger, dried chili peppers, and ground Sichuan peppercorn. Turn to medium heat. Stir and cook until very fragrant.
  6. Turn to medium-high heat. Add the pepper. Cook and stir for 1 minute. Then add the green onion, Stir and cook for another minute.
  7. Mix the sauce again so that cornstarch dissolves completely. Swirl in sauce and quickly stir a few times. Add back the cooked chicken. Stir and toss until the sauce thickens. Add the roasted peanuts. Stir again to mix well. Immediately transfer to a plate. Serve warm with steamed white rice.

Nutrition Information

Serving 1serving Calories 259kcal (13%) Carbohydrates 17.8g (6%) Protein 10.3g (21%) Fat 17g (26%) Saturated Fat 2.6g (13%) Cholesterol 16mg (5%) Sodium 789mg (33%) Potassium 361mg (8%) Fiber 2.4g (10%) Sugar 10.2g (20%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 259

% Daily Value*

Serving 1serving
Calories 259kcal 13%
Carbohydrates 17.8g 6%
Protein 10.3g 21%
Fat 17g 26%
Saturated Fat 2.6g 13%
Cholesterol 16mg 5%
Sodium 789mg 33%
Potassium 361mg 8%
Fiber 2.4g 10%
Sugar 10.2g 20%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.