Kung Pao Chicken
Chicken, peanuts, dried chillies and green onions tossed in a glossy sweet-sour sauce with the signature tingle of Sichuan pepper.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Kung Pao Chicken
Chicken, peanuts, dried chillies and green onions tossed in a glossy sweet-sour sauce with the signature tingle of Sichuan pepper.
Cookin' · https://cookin.club/recipes/kung-pao-chicken
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Chicken
Sauce
Stir-fry
Instructions
Sauce and chicken marinade
Step 1: Mix the cornflour and soy sauce in a small bowl until the cornflour dissolves. Mix in the remaining sauce ingredients except the water.
Step 2: Pour 1.5 tablespoons of the sauce over the chicken. Toss to coat and set aside for 10–20 minutes.
Step 3: Add the water to the remaining sauce.
Stir-fry
Step 4: Heat the oil in a wok over high heat. Add the garlic, ginger and chillies. Cook for 30 seconds, or until fragrant.
Step 5: Add the chicken and cook until it turns white, then add the white parts of the green onions. Cook until the chicken is cooked through, about 2 minutes.
Step 6: Add the sauce and Sichuan pepper. Bring to a simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
Step 7: Just before the end, mix in the peanuts and green parts of the green onions. Check the spiciness and add more Sichuan pepper if you like more heat.
Step 8: Serve immediately with rice, or serve with cauliflower rice for a low-carb, low-calorie option.
Notes
Substitutions
Chicken breast or tenderloin can replace the thigh. Light soy sauce can be replaced with all-purpose soy sauce; dark soy sauce can be replaced with all-purpose or light soy sauce. For Chinese black vinegar, use 1.5 tablespoons rice wine vinegar, 1 tablespoon white vinegar, or mild balsamic vinegar.
Dry sherry, mirin or Japanese cooking sake can replace Chinese cooking wine. If using mirin, skip the sugar. To avoid alcohol, leave out the cooking wine and use chicken broth in place of the water. Peanut oil can be replaced with another cooking oil.
Nutrition per serving
- Calories
- 555 kcal
- Fat
- 41 g
- Saturated fat
- 8 g
- Carbohydrates
- 18 g
- Sugar
- 10 g
- Fiber
- 2 g
- Protein
- 28 g
- Sodium
- 604 mg
- Cholesterol
- 122 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Kung Pao Chicken combines tender chicken, peanuts and dried chillies in a sweet-sour-savoury sauce with a numbing tingle from Sichuan pepper. Serve it with rice.
Get the ingredients ready before you start stir-frying; once cooking begins, the steps move quickly. Reduce the sauce until it is thick and syrupy.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment