Spiced Kung Pao Chicken Recipe

Name: Spiced Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes; 1/2 teaspoon salt; 1 egg white; 1 tablespoon cornstarch; 2 cups oil, for deep frying; 1/2 cup skinless roasted peanuts; 10 whole dried hot chili peppers; 2 scallions, cut into 1/2 in. lengths; 2 garlic cloves, minced; SAUCE; 1 teaspoon chili paste with garlic; 2 tablespoons dark soy sauce; 1 tablespoon sherry wine; 1 teaspoon sugar; 1 teaspoon red wine vinegar; 1/4 cup chicken stock; 1 teaspoon cornstarch; 1 teaspoon sesame seed oil

Servings: persons

2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil, for deep frying
1/2 cup skinless roasted peanuts
10 whole dried hot chili peppers
2 scallions, cut into 1/2 in. lengths
2 garlic cloves, minced
SAUCE
1 teaspoon chili paste with garlic
2 tablespoons dark soy sauce
1 tablespoon sherry wine
1 teaspoon sugar
1 teaspoon red wine vinegar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame seed oil

1
Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.
2
In small bowl, blend sauce ingredients. Set aside.
3
Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.
4
Remove by draining through strainer into another pot.
5
Reheat same oil.
6
Deep fry peanutsover moderate heat until golden brown.
7
Remove by draining through strainer.
8
Reheat 2 tbs. oil in wok til smoking hot.
9
Stir-fry red chili peppers til they are dark red.
10
Lower heat.
11
Add scallions and garlic.Stir-fry 30 seconds.
12
Pour in chicken. Stir-fry on high for 1 minute.
13
Add sauce.
14
Stir-fry until heated and glazed thouroughly.
15
Add peanuts.

1496

kcal

Calories

135

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 18 ingredients. The key ingredients include: 2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes, 1/2 teaspoon salt, 1 egg white, 1 tablespoon cornstarch, and more.

Yes, Spiced 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.

Spiced Kung Pao Chicken

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