Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons vegetable oil; 14 kg chicken; 5 ounces water chestnuts, sliced; 3 ounces peanuts, shelled and skinless; ⅛ teaspoon crushed red pepper flakes or ¼ teaspoon crushed red pepper flakes; 2 scallions, chopped; ½ teaspoon garlic, minced; ¼ teaspoon ginger, minced; 1 teaspoon dry white wine; 2 teaspoons instant chicken bouillon granules; 3 tablespoons soy sauce; 2 tablespoons sugar; 3 tablespoons water; 2 ½ teaspoons cornstarch; ½ cup water; 1 teaspoon sesame oil; 1 tablespoon red wine vinegar

Servings: persons

3 teaspoons vegetable oil
14 kg chicken
5 ounces water chestnuts, sliced
3 ounces peanuts, shelled and skinless
⅛ teaspoon crushed red pepper flakes or ¼ teaspoon crushed red pepper flakes
2 scallions, chopped
½ teaspoon garlic, minced
¼ teaspoon ginger, minced
1 teaspoon dry white wine
2 teaspoons instant chicken bouillon granules
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons water
2 ½ teaspoons cornstarch
½ cup water
1 teaspoon sesame oil
1 tablespoon red wine vinegar

1
Cut the chicken into very small pieces.
2
Add 2 tsp oil to wok over high heat and when the oil is hot add the chicken.
3
Stir fry until opaque.
4
Add water chestnuts and peanuts to the chicken and cook briefly, 10-20 seconds.
5
Remove, drain and set aside.
6
Add remaining tsp of oil.
7
Add crushed red pepper, scallions, garlic, ginger and wine.
8
Heat until the aroma rises, less than a minute.
9
Add the chicken back to the wok.
10
Mix soy sauce, broth powder, sugar and 3 tbs water.
11
Pour the mixture into the wok and stir fry everything for 10-20 seconds.
12
Mix cornstarch with the 1/2 cup water until it is smooth.
13
Stir the cornstarch mixture into the wok.
14
Stir and cook until the sauce thickens.
15
Add sesame oil and vinegar and stir.

5993

kcal

Calories

156

Fat

Carbs

1092

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: 3 teaspoons vegetable oil, 14 kg chicken, 5 ounces water chestnuts, sliced, 3 ounces peanuts, shelled and skinless, 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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