Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces chicken fillets, cut into 1/2 inch cubes; 2 tablespoons cornstarch; 2 tablespoons shaoxing wine; 4 tablespoons peanut oil; 10 small dried red chilies; 2 inches piece ginger, cut into thin strips; 1 tablespoon brown sugar; 1/2 cup roasted unsalted peanuts; 2 tablespoons light soy sauce; 1 tablespoon black vinegar; szechuan salt and pepper

Servings: persons

20 ounces chicken fillets, cut into 1/2 inch cubes
2 tablespoons cornstarch
2 tablespoons shaoxing wine
4 tablespoons peanut oil
10 small dried red chilies
2 inches piece ginger, cut into thin strips
1 tablespoon brown sugar
1/2 cup roasted unsalted peanuts
2 tablespoons light soy sauce
1 tablespoon black vinegar
szechuan salt and pepper

1
Combine chicken with cornstarch and wine in a bowl. Cover, place in refrigerator and leave to marinate for one hour.
2
Place 2 tbs oil and chiles in a cold wok and THEN turn the heat to low. Cook for about 1 1/2 minutes or until chiles begin to darken slightly. Using a slotted spoon, immediately remove chiles and drain on kitchen paper towel.
3
Leaving the chile-infused oil in the wok, turn heat up to high and stir-fry half of the chicken cubes for 3 minutes.
4
Remove with slotted spoon. Add the rest of the oil to the wok with the remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with the ginger and reserved chiles and stir-fry for 30 seconds.
5
Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for another 30 seconds. Serve immediately with Szechuan salt and pepper.

509

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 11 ingredients. The key ingredients include: 20 ounces chicken fillets, cut into 1/2 inch cubes, 2 tablespoons cornstarch, 2 tablespoons shaoxing wine, 4 tablespoons peanut oil, 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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