Kung Pao Chicken Recipe

Recipe By Slurrp

This is a spicy and fragrant chicken recipe . This recipe is a classic dish originated from regions of china.This recipe has a strong flavor that is sweet,sour and savory.

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Non Vegdiet
Kung Pao Chicken
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ingredients serve

Ingredients for Kung Pao Chicken Recipe

  • 300 gram chicken breast
  • 150 gram peanut saute / cashew
  • 1 tablespoon sesame oil
  • As required marinate chicken feed
  • As required onion ginger water
  • 2 teaspoon Cornstarch
  • 1 teaspoon rice wine
  • 1 teaspoon Soy Sauce
  • 4 No.s garlic slices
  • 2 No.s Green Onion
  • 1 tablespoon minced ginger
  • 1 tablespoon chili powder
  • 1 tablespoon Chinese pepper
  • 50 gram dried chili
  • 1 teaspoon Gongbao juice
  • 1 tablespoon green onion ginger water
  • 1/2 teaspoon young salt
  • 1 teaspoon chicken powder
  • 1 No.s little allspice powder pack
  • 1 tablespoon black fragrant
  • 1 tablespoon Vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon white sugar
  • 1 teaspoon Shaoxing Wine
  • 1 teaspoon semi raw powder
  • 4 No.s garlic sliced
  • 2 No.s spring onion
  • 1 tablespoon grated ginger
  • 1 tablespoon chilli powder
  • 1 tablespoon Sichuan pepper
  • As required Kung Pao sauce
  • 1 tablespoon ginger shallot broth
  • 1 pinch five spice powder
  • 1 tablespoon Black Vinegar
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sugar
  • 1 teaspoon Shaoxing Wine
  • 1.50 teaspoon potato Starch

Directions: Kung Pao Chicken Recipe

step 1

  • STEP 1.Chop the chicken breast to make it easy to taste, then cut into strips and diced.

step 2

  • STEP 1.Add in scallion ginger water, light soy sauce, shaoxing wine,add corn starch, a tablespoon of raw oil ,marinate for 20 minutes.  cut into sections and set aside. Mix all the gongbao sauce ingredients together.

step 3

  • STEP 2.Bring the pot to red until smoke comes out, then add a bowl of oil,  add the diced chicken, cook for about two or three minutes, cook until the chicken is golden brown and firm, take it out and set aside.

step 4

  • STEP 3.Use two tablespoons of oil to saute the peppercorns over medium and low heat ,fry until you smell the scent of pepper, take out the pepper. The  pepper can be stored in the future to cook mapo tofu.

step 5

  • STEP 1.Stir-fry the chili powder over a low fire until fragrant and fry well. Stir-fry for one minute. Add ginger, garlic slices, green onions, and fry over medium heat for half a minute. Add chicken, fry over medium heat for half a minute, add kung pao juice, turn on high heat, add peanuts /cashew nuts and a teaspoon sesame oil and kung pao chicken is done.
Nutrition
value
1964
calories per serving
112 g Fat118 g Protein119 g Carbs40 g FiberOther

Current Totals

  • Fat
    112g
  • Protein
    118g
  • Carbs
    119g
  • Fiber
    40g

MacroNutrients

  • Carbs
    119g
  • Protein
    118g
  • Fiber
    40g

Fats

  • Fat
    112g

Vitamins & Minerals

  • Calcium
    692mg
  • Iron
    31mg
  • Vitamin A
    2822mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    31mg
  • Vitamin B6
    3mg
  • Vitamin B9
    522mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    243mg
  • Vitamin E
    7mg
  • Copper
    5mcg
  • Magnesium
    906mg
  • Manganese
    6mg
  • Phosphorus
    1725mg
  • Selenium
    102mcg
  • Zinc
    17mg
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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Recipe By Slurrp