5 from 255 votes
Kung Pao Chicken
Kung Pao Chicken is a stir-fried dish with bite-sized chicken pieces marinated and cooked with dried red chilies, Sichuan peppercorns, garlic, ginger, and green onions in a savory, slightly sweet sauce featuring Chinese black vinegar, soy sauce, and hoisin. Peanuts add crunch while toasted sesame oil contributes aroma, resulting in a complex, spicy flavor profile balanced by the sauce.
Prep Time
15 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
398 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 398
% 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.