Kung Pao Chicken, the Authentic Way (宫保鸡丁)
User Reviews
5.0
243 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
16 mins
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Servings
2
-
Calories
526 kcal
-
Course
Main Course
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Cuisine
Chinese
Kung Pao Chicken, the Authentic Way (宫保鸡丁)
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Tender chicken cubes fried with aromatic spices & seasoned with a delicious sauce, Kung Pao chicken can be easily made at home. A tutorial is included.
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Ingredients
For the chicken
- 11 oz boneless & skinless chicken thighs or chicken breast
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
For the nuts
- ⅓ cup peanuts or cashew nuts
For the sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1½ tablespoon black rice vinegar
- 1 teaspoon Shaoxing rice wine
- 2 teaspoon sugar
- 2 teaspoon cornstarch
- 1 tablespoon water
For stir-frying
- 2 tablespoon neutral cooking oil
- 10 dried chillies halved and deseeded
- 1 teaspoon whole Sichuan peppercorn see note
- 6 talks scallions cut into chunks
- 3 cloves garlic sliced
- 8 lices ginger
Instructions
Marinate the chicken
- Cut the chicken into small cubes (about 2cm) then put into a bowl.
- Add cornstarch and water. Mix until no more liquid can be seen.
- Add sesame oil. Stir to coat the chicken evenly. Set aside.
Toast the nuts
- Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.
- Remove from the heat when lightly brown. Transfer to a plate to cool.
Mix the sauce
- Add all the ingredients for the sauce to a bowl. Mix well then set aside.
Stir-fry the dish
- Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
- As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
- Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).
- Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
- Stir in the toasted peanuts. Dish out then serve immediately with plain rice.
Notes
- You may replace whole Sichuan peppercorns with ground Sichuan pepper if you wish. In this case, sprinkle the pepper together with roasted peanuts at the end of the cooking process.
Nutrition Information
Show Details
Serving
1serving
Calories
526kcal
(26%)
Carbohydrates
18g
(6%)
Protein
39g
(78%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
43g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
148mg
(49%)
Sodium
536mg
(22%)
Potassium
727mg
(21%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
397IU
(8%)
Vitamin C
9mg
(10%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 526kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 43g | 253% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 536mg | 22% |
| Potassium | 727mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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