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Kung Pao Chicken Recipe

Kung Pao Chicken Recipe


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4.7 from 18 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

A classic Chinese stir-fry dish, Kung Pao Chicken is a flavorful and slightly spicy chicken dish with peanuts, dried red chilies, and a savory sauce. This homemade version is quick and easy to make, perfect for a delicious weeknight dinner.


Ingredients

Scale

For the Chicken:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil

For the Stir-Fry:

  • 1/2 cup unsalted roasted peanuts
  • 68 dried red chilies
  • 3 green onions, sliced into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15-20 minutes.
  2. Prepare the Sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and cornstarch. Set aside.
  3. Stir-Fry: Heat oil in a skillet, add dried red chilies, then cook marinated chicken until browned. Add garlic, ginger, green onions, and sauce. Stir until thickened. Add peanuts and combine. Serve hot with rice.

Notes

  • Adjust chili quantity for spice level.
  • Cashews can be used instead of peanuts.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 cup
  • Calories: 380
  • Sugar: 7g
  • Sodium: 720mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 33g
  • Cholesterol: 85mg