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 tablespoon dry sherry; 1 tablespoon cornstarch; ½ teaspoon salt; ⅛ teaspoon white pepper; 1 12 lbs chicken breasts, skinned, boned, and cut in bite-size pieces; 4 tablespoons salad oil; 4 -6 dried hot chili peppers; ½ cup salted peanuts; 1 teaspoon garlic; 1 teaspoon ginger, minced; 2 green onions, cut in 1-inch lengths; 2 tablespoons soy sauce; 1 tablespoon red wine vinegar; 1 tablespoon dry sherry; ¼ cup chicken broth or ¼ cup water; 1 teaspoon sesame oil; 1 teaspoon chili paste with garlic

Servings: persons

1 tablespoon dry sherry
1 tablespoon cornstarch
½ teaspoon salt
⅛ teaspoon white pepper
1 12 lbs chicken breasts, skinned, boned, and cut in bite-size pieces
4 tablespoons salad oil
4 -6 dried hot chili peppers
½ cup salted peanuts
1 teaspoon garlic
1 teaspoon ginger, minced
2 green onions, cut in 1-inch lengths
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon dry sherry
¼ cup chicken broth or ¼ cup water
1 teaspoon sesame oil
1 teaspoon chili paste with garlic

1
In a bowl, combine sherry cornstarch, salt and pepper.
2
Add chicken and stir to coat, then stir in 1 tbs of the oil and let stand for 15 minutes to marinate.
3
Prepare cooking sauce and set aside.
4
Heat a wok over medium heat.
5
When pan is hot, add 1 tbs of the oil.
6
Add the whole peppers and peanuts and cook, stirring, until peppers just begin to char.
7
(If peppers become completely black, discard and start again with new peppers and peanuts).
8
Remove from pan and set aside.
9
Add remaining 2 tbs oil to pan and increase heat to high.
10
When oil begins to heat, Add garlic and ginger.
11
Stir one, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
12
Add peppers , peanuts and onion to pan.
13
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

387

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 17 ingredients. The key ingredients include: 1 tablespoon dry sherry, 1 tablespoon cornstarch, ½ teaspoon salt, ⅛ teaspoon white pepper, 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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