Kung Po Chicken Recipe

Name: Kung Po Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons cold vegetable stock; 1 tablespoon cornstarch; 1 tablespoon hoisin sauce; 1 tablespoon ketchup; 1 tablespoon light soy sauce; 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar; 1 teaspoon chili sauce; 2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices; Salt and ground white pepper; 1 tablespoon potato flour or cornstarch; 1 tablespoon peanut oil; 2 tablespoons Sichuan peppercorns; 4 dried red chiles; 1 tablespoon Shaohsing rice wine or dry sherry; 1 red bell pepper, seeded and cut into chunks; 2 scallions, chopped into 1-inch lengths; Handful of dry-roasted cashews

Servings: persons

7 tablespoons cold vegetable stock
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon light soy sauce
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 teaspoon chili sauce
2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices
Salt and ground white pepper
1 tablespoon potato flour or cornstarch
1 tablespoon peanut oil
2 tablespoons Sichuan peppercorns
4 dried red chiles
1 tablespoon Shaohsing rice wine or dry sherry
1 red bell pepper, seeded and cut into chunks
2 scallions, chopped into 1-inch lengths
Handful of dry-roasted cashews

1
For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine.
2
For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper.
3
Add the potato flour or cornstarch and mix well to coat the chicken pieces.
4
Heat a wok over high heat until it starts to smoke and then add the peanut oil.
5
Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes.
6
As the chicken begins to turn opaque, add the rice wine or dry sherry.
7
Cook for an additional 2 minutes, then pour in the sauce.
8
Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes.
9
Add the scallions and cook for 1 minute.
10
Toss in the cashews, then transfer to a serving plate and serve immediately.

164

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: 7 tablespoons cold vegetable stock, 1 tablespoon cornstarch, 1 tablespoon hoisin sauce, 1 tablespoon ketchup, and more.

Yes, Kung Po 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 Po Chicken

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