Kung Pao Chicken Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
4
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Calories
852 kcal
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Course
Main Course
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Cuisine
Asian
Kung Pao Chicken Recipe
Description
This Kung Pao Chicken begins with marinating diced chicken breast in egg white, soy sauce, Shaoxing wine, cornstarch, and seasoning to tenderize and flavor the meat. The sauce blends chicken stock, Shaoxing wine, soy sauce, brown sugar, black vinegar, and cornstarch for balance and thickness. Peanuts are lightly fried to bring out their flavor and texture. Stir-frying in a hot wok, the chicken is quickly seared and cooked with aromatic garlic, ginger, Sichuan peppercorns, dried chilies, and green onions, then combined with the sauce and peanuts for a glossy finish.
The final dish offers a rich combination of spicy, savory, sweet, and sour flavors, with tender chicken pieces and crunchy nuts. It can be served with rice or enjoyed as a main entrée. The use of Shaoxing wine and Sichuan peppercorns gives authentic flavor depth and a slight numbing spice.
Home cooks can adjust chili heat levels and add vegetables like broccoli or bell peppers for variation. The recipe advises cooking chicken in batches if needed and suggests alternatives for Shaoxing wine and sweeteners. Leftovers can be refrigerated or frozen and reheated gently with water to retain texture.
Ingredients
For the Marinade:
- 2 pounds chicken breast cut into ½” cubes, boneless skinless
- 1 egg white
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- salt coarse, to taste
- black pepper coarse, to taste
- 2 to 4 tablespoons neutral cooking oil generic cooking oil
For the Vegetables and Sauce
- 3 tablespoons neutral cooking oil generic cooking oil
- ½ cup peanuts unsalted
- ½ cup chicken stock
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons black vinegar
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- 4 garlic thinly sliced, cloves
- 1 ginger thinly sliced, peeled
- 2/3 cup dried chili
- 1 teaspoon Sichuan peppercorns roughly minced
- 6 green onions cut into 1” pieces
Instructions
- Marinade: Add the cubed chicken to a large bowl with an egg white, soy sauce, Shaoxing wine, corn starch, and salt and pepper and thoroughly mix until combined. You can cover or keep it uncovered and marinate in the refrigerator for 20 to 30 minutes.
- Sauce: In the meantime, whisk together the chicken stock, Shaoxing wine, soy sauce, brown sugar, black vinegar, and cornstarch in a medium-sized bowl until mixed and smooth. Set it aside.
- Pour 3 tablespoons of cooking oil into a wok over medium-high heat until smoke begins to roll off the wok, and then add the peanuts and cook for 2 to 3 minutes or just until lightly fried. Set them aside on paper towels to drain.
- Next, replace the oil with 2 tablespoons of new cooking oil over high heat and add the chicken to the wok and immediately push the chicken up the sides of the pan using a large stir-fry spoon to sear it. Cook it for a total of 30 to 45 seconds.
- Next, hold the handle of the wok in one hand while placing your cooking spoon in the center of the pan. Trock the wok handle back and forth while moving the spoon in a small circular motion to stir-fry the chicken. Do this for 50 to 60 seconds until the chicken is cooked throughout. Set it aside on a plate.
- Return the wok to the cooktop over high heat and pour in the sesame oil, and stir fry the garlic and ginger for 1 to 2 minutes or until lightly browned. Add in the dried chiles and peppercorns.
- Add in the sauce and cook until it becomes thick, like syrup, which only takes about 30 to 45 seconds.
- Put the cooked chicken back into the wok and add in the green onions and gently mix until combined. Serve.
Notes
- This dish is best served immediately but can be kept warm for up to 15 minutes before serving.
- Store refrigerated leftovers up to 3 days or freeze for up to 3 months; thaw overnight before reheating.
- Reheat gently in a pan with water added to prevent drying out.
- Feel free to adjust the type and amount of dried chilies to control spiciness.
- Shaoxing wine can be substituted with dry sherry or rice cooking wine.
- Brown sugar can be replaced with regular sugar or honey for sweetness.
- Cook chicken in batches if necessary, adding oil between batches.
- Adding vegetables such as broccoli, carrots, or bell peppers can enhance the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 852 kcal
% Daily Value*
| Calories | 852kcal | 43% |
| Carbohydrates | 55g | 18% |
| Protein | 62g | 124% |
| Fat | 42g | 65% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 146mg | 49% |
| Sodium | 1871mg | 78% |
| Potassium | 1895mg | 40% |
| Fiber | 14g | 56% |
| Sugar | 27g | 54% |
| Vitamin A | 10699IU | 214% |
| Vitamin C | 20mg | 22% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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