Kung Pao Chicken Recipe - Chinese Restaurant Quality
User Reviews
4.9
249 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken Recipe - Chinese Restaurant Quality
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Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. This easy, authentic Sichuan kung pao chicken recipe is the real thing.
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Ingredients
To roast the peanuts (can also substitute roasted shelled peanuts and skip this step!):
- 1 teaspoon vegetable oil
- 1 cup raw peanuts (shelled, with or without the skin)
To marinate the chicken:
- 12 oz. chicken breast (cut into 3/4-inch/2cm cubes)
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine
- 1/8 teaspoon salt
- 1 pinch white pepper
To prepare the sauce:
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 3 tablespoons water
- 1 teaspoon cornstarch
The rest of your ingredients:
- 3 tablespoons oil
- 3 cloves garlic (smashed and sliced)
- 2 thin slices ginger (minced)
- 2 dried red chilies (deseeded and chopped; these can be quite spicy, so adjust according to your own tastes)
- 1/2 teaspoon Sichuan peppercorn powder
- 6 scallions (white portions only, cut into 3/4-inch/2cm pieces
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Instructions
- Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they’ll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they’re cooled completely. You can also skip this step and use already roasted shelled peanuts.
- Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
- Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
- Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
- Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
- Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it’s well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
- Finally, add the peanuts. Give everything a final stir and serve.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
11g
(4%)
Protein
29g
(58%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Cholesterol
54mg
(18%)
Sodium
477mg
(20%)
Potassium
654mg
(19%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
270IU
(5%)
Vitamin C
5.1mg
(6%)
Calcium
60mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 477mg | 20% |
| Potassium | 654mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
249 reviews
Excellent
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