Kung Pao Chicken
User Reviews
4.9
Kung Pao Chicken
Description
This Kung Pao Chicken recipe starts by marinating chicken breast cubes with soy sauce, Shaoxing wine, baking soda, and cornstarch to tenderize and flavor the meat. The sauce, made from chicken stock, multiple soy sauces, black vinegar, hoisin, sugar, and cornstarch, offers a complex balance of salty, tangy, sweet, and savory tastes. Cooking involves stir-frying garlic, ginger, diced red and green bell peppers, dried chilies, and Sichuan peppercorns to release aromatic flavors.
The chicken is quickly seared until edges brown before reintroducing the sauce and vegetables. Roasted peanuts and scallion pieces finish the dish, adding crunch and freshness. The optional sesame oil imparts a subtle nutty richness. The dish delivers a spicy yet balanced flavor profile with textural variety from tender chicken and crunchy peanuts.
Kung Pao Chicken works well served over steamed rice, providing a satisfying main course with both heat and savory depth. Adjust spice levels by moderating the count of dried chilies or quantity of Sichuan peppercorns.
Note that the sauce balances heat and sweetness, but reducing sugar or Sichuan peppercorns is advisable for those sensitive to spice or preferring less sweetness. Starting with smaller spice amounts allows tailoring to personal taste.
Ingredients
Chicken:
- 28 ounces chicken breast boneless, cut into 1 inch cubes, skinless
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon soy sauce light
- 2 teaspoons baking soda
- 1 teaspoon cornstarch cornflour
Sauce:
- ½ cup chicken stock or broth - water can be used, low-sodium
- 5 tablespoons soy sauce light
- 2 tablespoons Chinese black vinegar or substitute good-quality balsamic vinegar
- 2 tablespoon Shaoxing wine or dry sherry, Chinese
- 2 teaspoon dark soy sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch cornflour
Stir Fry:
- 4 tablespoons neutral cooking oil divided, generic cooking oil
- 1 ½ tablespoons garlic 4-6 cloves
- 1 tablespoon ginger
- ½ red bell pepper seeded and diced
- ½ green bell pepper seeded and diced
- 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
- 1 tablespoon Sichuan peppercorn lightly toasted and ground
- 4 green onion scallion stems, cut into 1-inch pieces
- ½ cup peanuts roasted unsalted
- 2 teaspoons sesame oil optional
Instructions
- Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
- Whisk sauce ingredients together until sugar dissolves; set aside.
- Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
- Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
- Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
- Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
- Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
- Serve immediately with steamed/cooked rice or fried rice!
Notes
- Start with 1 teaspoon of Sichuan peppercorns or less for milder heat; adjust to taste.
- The sauce has balanced sweetness and heat; reduce sugar if desired or omit for less sweetness.
- Use Shaoxing wine or dry sherry as indicated for authentic flavor; substitutions affect taste.
- Stir-fry ingredients quickly over high heat to preserve texture and flavor.
- Serve with steamed rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 1.667mg | 0% |
| Potassium | 737mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 653IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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