4.9 from 88 votes
Kung Pao Chicken
Kung Pao Chicken is a stir-fry dish featuring marinated chicken breast cubes cooked with garlic, ginger, bell peppers, dried chilies, and toasted Sichuan peppercorns. A savory sauce of soy, black vinegar, hoisin, and Shaoxing wine coats the ingredients, accompanied by roasted peanuts and green onions for texture and flavor contrast. This dish balances savory, spicy, and tangy elements.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
people
Calories:
381 kcal
Course:
Dinner
Cuisine:
Asian, Chinese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 381
% 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.