Kung Pao Chicken Recipe
User Reviews
5.0
36 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 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
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This delicious Kung Pao Chicken recipe with stir-fried chicken in a spicy sour-sweet sauce with chiles and peanuts is better than take out.
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Ingredients
For the Marinade:
- 2 pounds boneless skinless chicken breasts cut into ½” cubes
- 1 egg white
- 3 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- coarse salt and pepper to taste
- 2 to 4 tablespoons cooking oil
For the Vegetables and Sauce
- 3 tablespoons cooking oil
- ½ cup unsalted peanuts
- 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 thinly sliced garlic cloves
- 1 ” piece of thinly sliced peeled ginger
- 2/3 cup dried chiles
- 1 teaspoon roughly minced Sichuan peppercorns
- 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
- Make-Ahead: This recipe is meant to be eaten as soon as it’s finished cooking. You can keep it warm for up to 15 minutes before serving.
- How to Store: Cover and keep the Kung Pao chicken in the refrigerator for up to 3 days. Freeze and cover for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of Kung Pao Chicken to a medium size pan and add 2 tablespoons of water. Stir and heat over medium heat until warm.
- You can use any dried chiles in this recipe. In general, the smaller the dried chili, the spicier it is.
- Substitute the Shaoxing wine with dry sherry or regular cooking rice wine.
- Feel free to swap out the brown sugar with regular sugar or honey.
- You may need to cook the chicken in batches. When doing this, add 2 more tablespoons of cooking oil to the wok and repeat the exact same process as the first time.
- The peanuts do not need to be fried, but I do feel it adds another layer of flavor.
- Feel free to add things like broccoli, carrots, snow peas, sugar snap peas, and bell peppers to the Kung Pao Chicken while cooking it.
- I used mild Sichuan chiles in this. Feel free to use as spicy as you’d like.
- If you really like sauce, add double the amount of chicken stock, Shaoxing wine, soy sauce, brown sugar, and vinegar.
Nutrition Information
Show Details
Calories
852kcal
(43%)
Carbohydrates
55g
(18%)
Protein
62g
(124%)
Fat
42g
(65%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
12g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
146mg
(49%)
Sodium
1871mg
(78%)
Potassium
1895mg
(54%)
Fiber
14g
(56%)
Sugar
27g
(54%)
Vitamin A
10699IU
(214%)
Vitamin C
20mg
(22%)
Calcium
80mg
(8%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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