Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-13 ounces, weight Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces; 1 Tablespoon Water; 1/2 Tablespoons Chinese Rice Wine; 1/4 teaspoons Salt; 1 teaspoon Cornstarch; 1/2 Tablespoons Light Soy Sauce; 1 teaspoon Dark Soy Sauce; 1 Tablespoon Chinese Black Vinegar; 1/2 Tablespoons Chinese Rice Wine; 1 pinch Salt; 1 teaspoon Cornstarch; 1 Tablespoon Cold Water; 3 Tablespoons Oil; 3 whole Small Dried Red Chilis, Cut Into 1/2 In Pieces And Seeds Removed; 1/4 teaspoons Whole Sichuan Peppercorns; 1 clove Garlic, Thinly Sliced; 1 whole 1 Inch Piece Of Ginger Thinly Sliced; 3 whole Green Onions, Chopped; 2-18 ounces, weight Toasted Peanuts

Servings: persons

5-13 ounces, weight Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
1 Tablespoon Water
1/2 Tablespoons Chinese Rice Wine
1/4 teaspoons Salt
1 teaspoon Cornstarch
1/2 Tablespoons Light Soy Sauce
1 teaspoon Dark Soy Sauce
1 Tablespoon Chinese Black Vinegar
1/2 Tablespoons Chinese Rice Wine
1 pinch Salt
1 teaspoon Cornstarch
1 Tablespoon Cold Water
3 Tablespoons Oil
3 whole Small Dried Red Chilis, Cut Into 1/2 In Pieces And Seeds Removed
1/4 teaspoons Whole Sichuan Peppercorns
1 clove Garlic, Thinly Sliced
1 whole 1 Inch Piece Of Ginger Thinly Sliced
3 whole Green Onions, Chopped
2-18 ounces, weight Toasted Peanuts

1
Combine the marinade ingredients (everything except cornstarch) in a medium sized bowl.
2
Add chicken and mix until smooth and let it sit for 10 minutes.
3
Then add cornstarch and mix.
4
Set aside.
5
Combine sauce ingredients in a separate bowl and mix until smooth.
6
Set aside.
7
For the stir-fry: Heat a wok over medium-high heat.
8
Add oil and when oil is hot add the chicken.
9
Stir fry until it turns white and is cooked halfway.
10
Remove chicken from wok and put it in a clean bowl.
11
Reduce heat to low and add chilies and Sichuan peppercorns.
12
Stir fry until aroma is released and the chili turns bright red (less than 1 minute).
13
Push them to the side of the wok and add the garlic and ginger.
14
Stir fry until aroma is released (less than one minute).
15
Add chicken back to the wok and increase heat to medium.
16
Add green onions and stir.
17
Add sauce, increase heat to high and bring to a boil.
18
Add the peanuts.
19
Stir until mixed through.
20
Remove from heat and serve with rice.
21
Recipe adapted from Rice and Friends Cooking School.

666

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 19 ingredients. The key ingredients include: 5-13 ounces, weight Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces, 1 Tablespoon Water, 1/2 Tablespoons Chinese Rice Wine, 1/4 teaspoons 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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