Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Total time: 50 min
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

A spicy stir fry of chicken with dry red chillies, sichuan peppercorns, ginger garlic with the added crunch of peanuts.Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up!

4.9

17 Rating - Rate

Non Vegdiet

50minstotal

20minsPrep

30minsCook

ingredients serve

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Ingredients For Kung Pao Chicken Recipe

300 gram Chicken breast cut in cubes
1 cup Green Onion Chopped
0.25 cup Garlic Cloves Minced
2 tablespoon Ginger Minced
1 tablespoon Sichuan peppercorns
0.5 cup Peanuts
10 No.s Dry red chillies deseeded
2 tablespoon Oil for cooking
Ingredients for marinade
1 tablespoon Chinese cooking wine
1 teaspoon Dark soy sauce
2 teaspoon Corn starch
1.5 teaspoon White Pepper
0.5 teaspoon Salt
0.25 teaspoon Baking powder
Ingredients for sauce
1 tablespoon Light soy sauce
1 tablespoon Black vinegar
2 teaspoon White sugar
1 teaspoon Cornstarch
0.25 cup Water

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Directions : Kung Pao Chicken Recipe

STEP 1.Cut 300 gms chicken breast into half inch cubes.

STEP 2.Place the chicken pieces in a bowl and add 1 tbsp chinese cooking wine, 1 tsp dark soy sauce, 2 tsp cornstarch, ½ tsp white pepper, ¼ tsp salt, ¼ tsp baking powder. Mix well to combine all the ingredients. Leave it to marinate.

STEP 3.-1to make the sauce, 1 tbsp light soy sauce, 1 tbsp black vinegar, 2 tsp white sugar, 1 tsp cornstarch, 1 tsp white pepper, ¼ tsp salt, ¼ cup water. Mix it well.

STEP 4.-2deseed 10 dry red chillies.

STEP 5.-3toast 1 tbsp sichuan peppercorns for a few seconds till aroma is released. Then pound it in a mortar and pestle. Keep aside.

STEP 6.-4add 1 tsp oil in the wok and stir fry ½ cup peanuts in 1 tsp oil till toasted. Set aside.

STEP 7.-5heat 1 tbsp oil in the same wok and turn the heat to maximum. Add the marinated chicken pieces and stir fry for 2 minutes till the chicken changes colour and is seventy percent done. Remove from the pan.

STEP 8.-6next 1 tbsp oil to the hot wok and add ½ cup minced garlic, 2 tbsp minced ginger, 10 deseeded dry red chillies, 1 tbsp ground sichuan peppercorns. Stir on high heat for 1 minute.

STEP 9.-7then add the prepared sauce and stir it well. When it begins to boil, the sauce will start to thicken.

STEP 10.-8at this stage add the chicken pieces and continue to cook for 2 minutes stirring all the ingredients together so that the chicken is well coated with the sauce.

STEP 11.-9add 1 up chopped green onions and ½ cup roasted peanuts. Combine well.

STEP 12.-10kung pao chicken is ready to serve.

Nutrition
value

1391

calories per serving

91 g Fat91 g Protein46 g Carbs35 g FiberOther

Current Totals

91 g Fat
91 g Protein
46 g Carbs
35 g Fiber

MacroNutrients

Carbs
46 g
Protein
91 g
Fiber
35 g

Fats

Fat
91 g

Vitamins & Minerals

Calcium
423 mg
Iron
16 mg
Vitamin A
1255 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
34 mg
Vitamin B6
2 mg
Vitamin B9
215 mcg
Vitamin B12
0 mcg
Vitamin C
52 mg
Vitamin E
7 mg
Copper
2 mcg
Magnesium
482 mg
Manganese
27 mg
Phosphorus
951 mg
Selenium
72 mcg
Zinc
7 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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