Kung Pao Chicken
User Reviews
4.9
38 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
2
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Calories
322 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
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One of the most famous Sichuan dish–kung pao chicken, made with boneless chicken thigh
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Ingredients
- 1 chicken thigh remove skin and cut into small cubes (around 250g, large
- ½ cup peanuts you may use roasted peanuts or salt baked ones, fried
- 2 scallion only white part, cut into small section, large, or 4 scallions
- 6 dried chili pepper change the amount according how hot you wish it to be, about 8 pieces
- 3 tbsp. neutral cooking oil generic cooking oil
- 1 tsp. Sichuan peppercorn or you can use Sichuan peppercorn powder, whole
- 1 thumb ginger , chopped
- 3 cloves garlic , chopped
marinating
- salt a small pinch
- 1 tbsp. cooking wine
- white pepper dash
- 1 tsp. cornstarch
- 2 tsp. vegetable oil
Mixed Sauce
- ½ tbsp. dark soy sauce
- 1 tbsp. soy sauce light
- 1/8 tsp. salt a small pinch
- 2 tsp. cornstarch
- 1.5 tbsp. vinegar
- 2 tbsp. water
- 1 tbsp. sugar
- white pepper dash
Instructions
Crispy peanuts
- Firstly, add around 600g salt to the wok, and fry until hot. Place around 2 cups of peanuts in. Keep stir-frying the peanuts so make sure they are evenly heated. Continue heating for 6-8 minutes until you can hear Pa pa sound from the peanuts.
- Strain and shift the salt out and then you will get super lovely peanuts. For this method, we have to remove the skin because salt is attached.
Marinating the chicken
- If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife. Cut the meat into long strips and further into one-bite cubes.
- Transfer the chicken to a large bowl and marinate with salt, white pepper, cooking wine, and cornstarch. Mix well and then add 2 teaspoons of oil to coat the cubes. This helps to add a basic taste and create a protecting shell for the chicken so we can produce the tenderest chicken.
Prepare the bowl sauce
- Mix all the bowl sauce, and set aside.
Stir fry
- Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.
- Transfer the chicken out. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Place in garlic, ginger, and half of the scallion sections. Fry for another 10 seconds.
- Return the chicken and mix well. Stir the sauce first and pour it in.
- Fry until the sauce is well-coated. Mix with the remaining large scallion sections and fried peanuts, mix 3 seconds. Transfer out immediately.
Notes
- If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.
- When frying the Sichuan peppercorn, use slow fire and be patient. Over-fried Sichuan peppercorn brings a bitter taste.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
27g
(42%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.1g
(5%)
Sodium
743mg
(31%)
Potassium
90mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
411IU
(8%)
Vitamin C
0.5mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 27g | 42% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Sodium | 743mg | 31% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
38 reviews
Excellent
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