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 pound Chicken Breast, Cut Into 3/4 Inch Cubes; 2 Tablespoons Peanut Or Vegetable Oil; 8 Dried Red Chilies, Broken Up In Large Pieces And Seeds Carefully Discarded; 1- 1/2 Tablespoon Whole Sichuan Peppercorns; 5 Green Onions, Sliced, Green And White Parts Separated; 2 cloves Garlic, Minced; 1 teaspoon Fresh Ginger, Minced; 1/2 cups Peanuts, Unsalted, Dry-roasted; 1 Tablespoon Soy Sauce; 2 teaspoons Chinese Rice Wine Or Dry Sherry; 1/2 teaspoons Cornstarch; 1/4 cups Chinese Black Vinegar, Or Substitute With Good Quality Dark Balsamic Vinegar; 1- 1/2 Tablespoon Soy Sauce; 1- 1/2 Tablespoon Hoisin Sauce; 1- 1/2 Tablespoon Sesame Oil; 2 Tablespoons Sugar; 2 teaspoons Cornstarch

Servings: persons

1 pound Chicken Breast, Cut Into 3/4 Inch Cubes
2 Tablespoons Peanut Or Vegetable Oil
8 Dried Red Chilies, Broken Up In Large Pieces And Seeds Carefully Discarded
1- 1/2 Tablespoon Whole Sichuan Peppercorns
5 Green Onions, Sliced, Green And White Parts Separated
2 cloves Garlic, Minced
1 teaspoon Fresh Ginger, Minced
1/2 cups Peanuts, Unsalted, Dry-roasted
1 Tablespoon Soy Sauce
2 teaspoons Chinese Rice Wine Or Dry Sherry
1/2 teaspoons Cornstarch
1/4 cups Chinese Black Vinegar, Or Substitute With Good Quality Dark Balsamic Vinegar
1- 1/2 Tablespoon Soy Sauce
1- 1/2 Tablespoon Hoisin Sauce
1- 1/2 Tablespoon Sesame Oil
2 Tablespoons Sugar
2 teaspoons Cornstarch

1
For the marinade: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved.
2
Add the chicken and toss to coat and let it marinate for at least 10 minutes.
3
For the sauce: In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch.
4
Stir until the sugar and cornstarch are dissolved.
5
Set aside.
6
Heat a wok or large skillet over high heat until a drop of water sizzles when thrown in.
7
Add the peanut oil and coat the bottom of the pan.
8
Add the chilies and Sichuan peppercorns and stir-fry for 30 seconds until the chilies begin to darken in color.
9
Add the marinated chicken and stir-fry until no longer pink.
10
Add the white parts of the green onion along with the garlic and ginger and stir-fry for another 30 seconds.
11
Pour in the sauce and stir, coating the chicken.
12
Add the peanuts, stir to coat, and cook for another 2 minutes.
13
Transfer to a dish, sprinkle the green parts of the green onions on top, and serve immediately with rice.

706

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 pound Chicken Breast, Cut Into 3/4 Inch Cubes, 2 Tablespoons Peanut Or Vegetable Oil, 8 Dried Red Chilies, Broken Up In Large Pieces And Seeds Carefully Discarded, 1- 1/2 Tablespoon Whole Sichuan Peppercorns, 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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