Kung Pao Chicken Recipe
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Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, quick and easy to make!
Ingredients
Instructions
MARINATE THE CHICKEN
In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside. (*See Marinating Notes Below)
MAKE THE KUNG PAO CHICKEN SAUCE
In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.
FOR THE KUNG PAO CHICKEN
Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
Add the scallions and garlic. Stir fry for 1 minute.
Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
Garnish and serve. Best served with cooked rice or noodles.
Nutrition
- Calories
- 348 kcal
- Carbohydrate Content
- 11 g
- Protein Content
- 32 g
- Fat Content
- 20 g
- Saturated Fat Content
- 8 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 73 mg
- Sodium Content
- 1261 mg
- Fiber Content
- 3 g
- Sugar Content
- 3 g
- Serving Size
- 1 serving
