Kung Pao Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
398 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken
Description
To prepare Kung Pao Chicken, chicken breast cubes are marinated in a mixture of soy sauce, rice wine, and cornstarch. The sauce combines Chinese black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch to create a glossy coating. Cooking begins by stir-frying dried chilies and Sichuan peppercorns in hot oil to release their flavor, then adding the marinated chicken until cooked through.
White parts of sliced green onions, minced garlic, and fresh ginger are added near the end to build aroma and depth. The sauce is poured in and stirred to coat the chicken evenly before tossing in roasted peanuts. The dish is finished by sprinkling green parts of the green onions and serving hot.
This dish offers multiple layers of flavor: spicy heat from chilies and peppercorns, sweet and tangy notes in the sauce, crunchy texture from peanuts, and a rich, savory umami from hoisin and soy. It pairs well with steamed rice or noodles.
The recipe includes a tofu alternative where baked tofu is marinated similarly and added with the aromatics, allowing a vegetarian adaptation without losing flavor.
Ingredients
- 1 pound chicken breast cut into 3/4-inch cubes, skinless, boneless; or thighs
- tofu click link for recipe and see instructions below in Note, baked, vegetarian option
- 2 tablespoons peanut oil or extra virgin olive oil
- 8 to 10 red chili peppers broken up in large pieces, seeds and membranes carefully removed and discarded, dried
- 5 green onions , sliced, the green and white parts kept separate
- 3 cloves garlic , minced
- 2 teaspoons ginger minced, fresh
- 1/2 cup peanuts unsalted dry-roasted
- MARINADE:
- 1 tablespoon tamari or soy sauce
- 2 teaspoons Chinese rice wine , or dry sherry
- 1/2 teaspoon cornstarch
- Sauce:
- 1/4 cup Chinese black vinegar , or substitute good-quality balsamic vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- hoisin sauce click link for recipe, best homemade
- 1 1/2 tablespoons sesame oil toasted
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 1/2 tablespoons Sichuan peppercorns whole
Instructions
- In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat and let it marinate for at least 10 minutes.In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles when thrown in. Add the oil and coat the bottom of the pan. Add the chilies and szechuan peppercorns and stir-fry for 30 seconds until the chilies begin to darken in color but be careful not to let them burn. Add the marinated chicken and stir-fry until no longer pink.Add the white parts of the green onion along with the garlic and ginger and stir-fry for another 30 seconds. Pour in the sauce and stir, coating the chicken. Add the peanuts, stir to coat, and cook for another 2 minutes.
- Transfer to a dish, sprinkle the green parts of the green onions on top, and serve immediately with rice.
Notes
- To prepare Kung Pao Tofu, marinate baked tofu as with chicken and add it with the green onions, garlic, and ginger; then proceed with the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 566mg | 24% |
| Potassium | 592mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 29mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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