Kung Pao Chicken Recipe - Chinese Restaurant Quality
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 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
Description
Kung Pao Chicken begins with roasting raw peanuts in vegetable oil in a wok to develop a crunchy texture and nutty flavor. Alternatively, pre-roasted peanuts can be used. Chicken breast pieces are marinated with cornstarch, Shaoxing wine, salt, white pepper, and oil for 20 minutes to enhance tenderness and flavor.
The sauce is prepared with light and dark soy sauces, rice wine vinegar, sugar, water, and cornstarch to provide a savory, slightly sweet, and tangy coating. The chicken is seared in high heat oil until cooked and set aside. Aromatics—garlic, ginger, dried red chilies, Sichuan peppercorn powder, and scallions—are then cooked briefly over low heat to release fragrance without burning. The chicken returns to the wok for a final high-heat stir-fry to coat with sauce and meld flavors before adding peanuts for texture contrast.
This technique produces a dish with tender chicken in a glossy, balanced sauce enhanced by spicy, peppery notes and crunchy peanuts. It pairs well with steamed rice as a main dish representative of Sichuan cuisine at home.
Ingredients
To roast the peanuts (can also substitute roasted shelled peanuts and skip this step!):
- 1 teaspoon vegetable oil
- 1 cup peanut shelled, with or without the skin, raw
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 soy sauce light
- 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 neutral cooking oil generic cooking oil
- 3 cloves garlic (smashed and sliced)
- 2 ginger minced, thin slices
- 2 dried red chili (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
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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