Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7/8 lbs boneless skinless chicken thighs, diced, use chicken breast tenderloin if prefer; 3 teaspoons chinese rice wine (cooking michiu); 3 teaspoons soy sauce; 3 teaspoons cornstarch; 3 teaspoons eggs, beaten; 1/2 cup grapeseed oil; 1 cup dried chili; 5 green onions, coarsely chopped; 1 tablespoon soy sauce; 2 tablespoons asian black vinegar; 2 teaspoons brown sugar; 1 tablespoon hot sesame oil; 4 ounces roasted peanuts

Servings: persons

1 7/8 lbs boneless skinless chicken thighs, diced, use chicken breast tenderloin if prefer
3 teaspoons chinese rice wine (cooking michiu)
3 teaspoons soy sauce
3 teaspoons cornstarch
3 teaspoons eggs, beaten
1/2 cup grapeseed oil
1 cup dried chili
5 green onions, coarsely chopped
1 tablespoon soy sauce
2 tablespoons asian black vinegar
2 teaspoons brown sugar
1 tablespoon hot sesame oil
4 ounces roasted peanuts

1
Combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. Marinade in refrigerator for at least 30 minutes.
2
Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Carefully stir fry chicken for 1 minute. Drain chicken and set aside.
3
Keep about 1 tablespoon oil in wok. Return to heat over medium high. Stir fry dried chili for about 1 minute. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
4
Turn off heat.
5
Stir in hot sesame oil and peanuts.
6
Serve hot with steamed rice.

654

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 13 ingredients. The key ingredients include: 1 7/8 lbs boneless skinless chicken thighs, diced, use chicken breast tenderloin if prefer, 3 teaspoons chinese rice wine (cooking michiu), 3 teaspoons soy sauce, 3 teaspoons cornstarch, 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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