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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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.