Kung Pao Chicken Recipe
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course
Kung Pao Chicken Recipe
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Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, quick and easy to make!
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Ingredients
FOR THE CHICKEN MARINADE
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or use dry sherry
- 2 teaspoons cornstarch
- 1 pound chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination, boneless
FOR THE KUNG PAO CHICKEN SAUCE
- 2 tablespoons soy sauce light
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar or use balsamic vinegar
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon Sichuan peppercorn black pepper is an OK substitute, ground
- 1 teaspoon chili flakes
FOR THE KUNG PAO CHICKEN
- 2 tablespoons vegetable oil or use sesame oil
- 10 dried chili peppers whole (or use chili de arbol - see recipe notes, Chinese variety
- 2-3 chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper, fresh
- 4 scallions chopped
- 3 cloves garlic minced
- 1/2 cup peanuts roasted
FOR GARNISH
- peanuts roasted peanuts extra, scallions chopped, chili flakes spicy
- scallions
- chili flakes
Instructions
MARINATE THE CHICKEN
- In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.
MAKE THE KUNG PAO CHICKEN SAUCE
- In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.
FOR THE KUNG PAO CHICKEN
- Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
- Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
- Add the scallions and garlic. Stir fry for 1 minute.
- Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
- Garnish and serve. Best served with cooked rice or noodles.
Notes
- Calories estimated without rice or noodles.
- The Dried Peppers. The recipe calls for dried Chinese peppers, which can be found online or in Asian markets or a nearby Chinese grocery store. If you don't have access or can't find them, chile de arbol peppers are great here.
- The Fresh Chili Peppers. I use jalapeno peppers or serrano peppers for extra heat, though they are not traditional. You can skip the fresh pods if you'd like, or use vibrant red Chinese peppers or other peppers available to you.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
11g
(4%)
Protein
32g
(64%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
73mg
(24%)
Sodium
1261mg
(53%)
Potassium
691mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
663IU
(13%)
Vitamin C
6mg
(7%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1261mg | 53% |
| Potassium | 691mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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