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By recipetineats.com
Kung Pao Chicken
Instructions
Prep:15minCook:10min
Recipe video above. Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour with the numbing tingle from Sichuan pepper. Use whole Sichuan peppercorns if you have them, otherwise ground is fine (which is what I use).
Updated at: Mon, 24 Mar 2025 08:50:36 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories461.4 kcal (23%)
Total Fat33.3 g (48%)
Carbs22.3 g (9%)
Sugars11.6 g (13%)
Protein20.9 g (42%)
Sodium746.1 mg (37%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

500gchicken thigh
cut into bite size pieces

2 tspcornflour

1 Tbsplight soy sauce

1 ½ Tbspdark soy sauce

2 Tbspchinese black vinegar

1 Tbspchinese cooking wine

3 Tbspsugar
any

½ tspsesame oil

⅓ cupwater

2 Tbsppeanut oil
or other cooking oil

2garlic cloves
minced

1 tspginger
finely chopped

6dried chillies
adjust to taste ), cut into 2 cm / 3/4 " pieces, most seeds discarded

3green onions
cut into 2 cm / 3/4 " pieces, white parts separated from green

1 ½ tspground sichuan peppercorns
adjust to taste

¾ cupwhole peanuts
or 1/2 cup halved, roasted unsalted
Instructions
View on recipetineats.com
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Notes
19 liked
1 disliked
Spicy
Delicious
Go-to
Easy
Sweet