Kung Pao Popeye (Kung Pao Chicken Made With Popeye'

Name: Kung Pao Popeye (Kung Pao Chicken Made With Popeye'S Nuggets) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup low-sodium chicken stock; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine (or dry sherry, in unavailable); 1 tablespoon Chinese black vinegar (Chinkiang vinegar); 1 tablespoon Sichuan fermented chili-bean paste; 2 teaspoons sugar; 2 teaspoons cornstarch; 2 tablespoons vegetable oil; 1 long hot green pepper, sliced thinly on the bias; 2 small leeks, white and light green parts only sliced into 1/4-inch segments; 1 large stalk of celery, sliced on the bias into 1/4-inch slices; 2 cloves minced garlic (about 2 teaspoons); 1 teaspoon minced fresh ginger; 12 hot Chinese whole dry chili peppers; 1/2 cup roasted peanuts; 18 to 24 Popeye's Chicken Nuggets or 3 orders Popeye's Popcorn Shrimp; 2 tablespoons toasted and ground Sichuan peppercorns

Servings: persons

1/4 cup low-sodium chicken stock
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry, in unavailable)
1 tablespoon Chinese black vinegar (Chinkiang vinegar)
1 tablespoon Sichuan fermented chili-bean paste
2 teaspoons sugar
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 long hot green pepper, sliced thinly on the bias
2 small leeks, white and light green parts only sliced into 1/4-inch segments
1 large stalk of celery, sliced on the bias into 1/4-inch slices
2 cloves minced garlic (about 2 teaspoons)
1 teaspoon minced fresh ginger
12 hot Chinese whole dry chili peppers
1/2 cup roasted peanuts
18 to 24 Popeye's Chicken Nuggets or 3 orders Popeye's Popcorn Shrimp
2 tablespoons toasted and ground Sichuan peppercorns

1
Combine stock, soy sauce, wine, vinegar, chili-bean paste, sugar, and cornstarch in a small bowl and whisk with a fork until combined and homogeneous.
2
Heat oil in a large wok over high heat until smoking. Add peppers, leeks, and celery and stir fry, letting them sit long enough to get slightly charred on once side before tossing and flipping. Cook until tender but still bright green, about 1 1/2 minutes tota. Add garlic, ginger, chilis, and peanuts. Stir fry, tossing regularly until fragrant, about 30 seconds.
3
Add chicken or shrimp and reserved sauce and stir fry until sauce is thick and glossy and all the food is nicely coated. Add half of Sichuan peppercorns and toss to combine. Transfer to a hot plate, sprinkle with remaining Sichuan peppercorn, and serve immediately.

1068

kcal

Calories

Fat

Carbs

153

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 17 ingredients. The key ingredients include: 1/4 cup low-sodium chicken stock, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry, in unavailable), 1 tablespoon Chinese black vinegar (Chinkiang vinegar), and more.

Yes, Kung Pao Popeye (Kung Pao Chicken Made With Popeye'S Nuggets) 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!

Kung Pao Popeye (Kung Pao Chicken Made With Popeye'S Nuggets) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions