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 lb chicken, in 1-inch squares; 4 tablespoons soy sauce; 1 ½ tablespoons cold water; 1 ½ tablespoons cornstarch; 1 teaspoon cornstarch; ¼ teaspoon garlic salt; 4 dried red chilies, to taste (or more); 1 tablespoon white wine; 1 tablespoon sugar; ½ teaspoon salt; 1 teaspoon sesame oil; 1 teaspoon ginger; ½ cup peanuts; 2 green onions; 0.5 (6 ounce) can water chestnuts

Servings: persons

1 lb chicken, in 1-inch squares
4 tablespoons soy sauce
1 ½ tablespoons cold water
1 ½ tablespoons cornstarch
1 teaspoon cornstarch
¼ teaspoon garlic salt
4 dried red chilies, to taste (or more)
1 tablespoon white wine
1 tablespoon sugar
½ teaspoon salt
1 teaspoon sesame oil
1 teaspoon ginger
½ cup peanuts
2 green onions
0.5 (6 ounce) can water chestnuts

1
Combine chicken, 2 tbls soy sauce, water, 1 1/2 tbls cornstarch, and garlic salt in bowl.
2
Stir evenly in one direction and let marinate for 30 minutes.
3
Remove tips and seeds from chiles, then cut in 1-inch pieces.
4
Combine remaining two tbls.
5
soy sauce, wine, sugar, 1 tsp cornstarch, salt, and sesame oil in small bowl.
6
Heat 2 to 3 inches oil in wok to 400 degrees.
7
Add chicken and fry 30 seconds.
8
Remove chicken and drain off all but 2 tbls.
9
oil.
10
Heat oil and fry chiles until black.
11
Add ginger, peanuts, green onions, water chestnuts, and chicken, stirring and tossing together.
12
Add soy-wine mixture and cook, stirring, just until thickened.
13
Serve over rice.

371

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 15 ingredients. The key ingredients include: 1 lb chicken, in 1-inch squares, 4 tablespoons soy sauce, 1 ½ tablespoons cold water, 1 ½ tablespoons cornstarch, 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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