Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 tablespoon rice wine; 1 tablespoon peanut oil; 1 tablespoon soy sauce; 1/2 teaspoon salt; 1 tablespoon cornstarch; 8 ounces boneless chicken breasts, thinly sliced; Sauce; 3 tablespoons light soy sauce; 2 tablespoons rice wine; 3 tablespoons rice vinegar; 2 tablespoons sugar; 2 tablespoons hoisin sauce; 2 tablespoons peanut oil; 4 dried red chilies, stems removed and discarded, pods cut in halves; 1/2 inch piece fresh ginger, peeled, thinly sliced, smashed; 1 garlic clove, smashed; 1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips; 1/4 cup deep-fried peanuts; 2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus; 1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry

Servings: persons

Marinade
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless chicken breasts, thinly sliced
Sauce
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chilies, stems removed and discarded, pods cut in halves
1/2 inch piece fresh ginger, peeled, thinly sliced, smashed
1 garlic clove, smashed
1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips
1/4 cup deep-fried peanuts
2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus
1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry

1
1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
2
2. In a small bowl, stir together the ingredients for the Sauce. Set aside.
3
3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
4
4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Marinade, 1 tablespoon rice wine, 1 tablespoon peanut oil, 1 tablespoon soy sauce, and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken

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