Kung Pao Chicken

Authentic Kung Pao Chicken Recipe

 

 Welcome to Taste Voyage, where we bring you on a culinary journey through the vibrant flavors of China. Today, we're excited to share with you a beloved classic - Kung Pao Chicken. This iconic dish combines tender chicken, roasted peanuts, and aromatic spices to create a mouthwatering experience that's both spicy and savory.

 

 

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PREPARATION

PREP TIME: 10 MIN

COOK TIME: 50 MIN

INACTIVE TIME: 2 HOUR

 

TOTAL TIME: 3 HOUR

 

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NUTRITION FACTS
DESIGNED WITH YOUR VISION IN MIND

Calories : 563.78
Fat (grams) : 35.50
Sat. Fat (grams) : 10.56
Carbs (grams) : 34.14
Fiber (grams) : 1.02
Net carbs : 33.12
Sugar (grams) : 21.76
Protein (grams) : 26.98
Sodium (milligrams) : 996.18
Cholesterol (grams) : 119.31
INGREDIENTS
HANDMADE WITH LOVE

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into small pieces
1/2 cup roasted peanuts
3-4 dried red chilies
3-4 green onions, chopped
3-4 garlic cloves, minced
1-inch piece of fresh ginger, minced
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon black Chinese vinegar or balsamic vinegar
1 tablespoon granulated sugar
1 teaspoon sesame oil
1/4 cup chicken broth or water
Vegetable oil, for stir-frying
White rice, for serving

INSTRUCTIONS

Note:

1. In a bowl, mix the chicken pieces with the cornstarch, soy sauce, and rice wine. Let it marinate for about 15 minutes.


2. In a small bowl, combine the Chinese black vinegar, sugar, and sesame oil. Set aside.


3. Heat a wok or large skillet over high heat and add 2 tablespoons of vegetable oil. Stir-fry the marinated chicken pieces until they are lightly browned and cooked through. Remove the chicken from the wok and set aside.
Note:

4. In the same wok, add a little more oil if needed, and stir-fry the dried chilies, green onions, garlic, and ginger until fragrant.
Add the roasted peanuts and continue to stir-fry for another minute.


5. Return the cooked chicken to the wok, stirring to combine with the other ingredients.
 

6. Pour in the sauce mixture and chicken broth (or water) and continue to cook, stirring constantly, until the sauce thickens and coats the chicken and peanuts.
Note:

7. Once the sauce has thickened and the chicken is coated, remove from heat.
 

8. Serve the Kung Pao Chicken over steamed white rice and garnish with extra chopped green onions, if desired.