Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white, beaten; 2 teaspoons cornstarch; 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces; 1 Tablespoon peanut oil; 2 1/2 cups of vegetable oil for deep frying; 1 Tablespoon of Szechwan sweet bean sauce; 1 Tablespoon of Hoisin sauce; 2 Tablespoons of soy sauce; 1/4 teaspoon hot chili pepper seeds, or more for heat; 2 Tablespoons of dry white wine; 2 teaspoons granulated sugar; 1/2 cup blanched peanuts; 8 scallions, cut into 1 inch lengths, on the diagonal

Servings: persons

1 egg white, beaten
2 teaspoons cornstarch
1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tablespoon peanut oil
2 1/2 cups of vegetable oil for deep frying
1 Tablespoon of Szechwan sweet bean sauce
1 Tablespoon of Hoisin sauce
2 Tablespoons of soy sauce
1/4 teaspoon hot chili pepper seeds, or more for heat
2 Tablespoons of dry white wine
2 teaspoons granulated sugar
1/2 cup blanched peanuts
8 scallions, cut into 1 inch lengths, on the diagonal

1
In a bowl, combine the beaten egg white and the cornstarch.
2
Add the chicken and stir to coat, then stir in 1Tablespoon oil.
3
Let stand for 30 minutes.
4
While the chicken is marinating, heat a wok or wide frying pan over medium high heat with 1/2 cup of vegetable oil.
5
Add the peanuts and stir continuously until the peanuts are light brown. Remove them to a colander.
6
Re-heat the wok or wide frying pan over medium high heat.
7
Add 2 cups of oil.
8
When the oil is hot, add the chicken, stirring to separate.
9
Cook the chicken until opaque, about 2 minutes.
10
Lift out the chicken and set aside on paper towels to drain.
11
In the wok, over high heat, combine the bean sauce, Hoisin sauce, pepper seeds, wine and sugar.
12
Heat through for about 1 minute, then add the chicken.
13
Stir and heat through.
14
Add the peanuts and scallions.
15
Stir quickly for only about 30 seconds.
16
Serve immediately with steamed rice.

1696

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg white, beaten, 2 teaspoons cornstarch, 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces, 1 Tablespoon peanut oil, and more.

Yes, Kung Pao Chicken Recipe 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.

That's it — enjoy your meal!