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 rice wine; 1 tablespoon peanut oil; 1 tablespoon soy sauce; 1/2 teaspoon salt; 1 tablespoon cornstarch; 8 ounces boneless, skinless chicken breast, thinly sliced; 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 chiles remove stems and cut in halves; 1/2 -inch piece ginger, peeled, thinly sliced, smashed; 1 garlic, smashed; 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts; 1/4 cup deep-fried peanuts; 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

Servings: persons

1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
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 chiles remove stems and cut in halves
1/2 -inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

1
In a non-reactive bowl, prepare the marinade.
2
Combine the rice wine, peanut oil, soy sauce, salt and cornstarch.
3
Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
4
In a small bowl, combine the ingredients for the sauce.
5
Set aside.
6
Over high heat, in a wok, bring the peanut oil to almost smoking temperature.
7
Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark.
8
Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
9
Add the sauce and bring to a boil.
10
Add the peanuts.
11
Thicken with the slurry and continue to cook until glossy.
12
Transfer to a serving plate and garnish with julienne green onions.

388

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 18 ingredients. The key ingredients include: 1 tablespoon rice wine, 1 tablespoon peanut oil, 1 tablespoon soy sauce, 1/2 teaspoon salt, 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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