Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb chicken thigh (cut into 1" pieces); 1 tsp dark soy sauce; 1 tbsp light soy sauce; 1/4 tsp white pepper; 1/2 tsp kosher salt; 1 tbsp shaoxing wine; 1 tbsp cornstarch; 1 tbsp neutral oil; 1 tbsp rice vinegar; 1/4 tsp msg (optional); 1 tbsp sugar; 1/2 cup chicken stock (high quality); 1/2 tbsp cornstarch; 3 tbsp neutral oil ( I used avocado oil); 6 scallion whites (cut into 1/2" pieces); 4 dried red chilis (cut into 1/2" pieces); 1 tsp ground Szechuan peppercorns; 5 cloves garlic (minced); 1/3 cup unsalted peanuts

6 steps

Prep:20minCook:10min

This Kung Pao Chicken is so much better than takeout and comes together in about 15 minutes! Serve it with some freshly steamed rice and enjoy.

Updated at: Thu, 25 Apr 2024 13:07:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories535.3 kcal (27%)

Total Fat41.8 g (60%)

Carbs20.8 g (8%)

Sugars6.8 g (8%)

Protein21.5 g (43%)

Sodium1007.1 mg (50%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 lbchicken thigh

cut into 1" pieces

1 tspdark soy sauce

1 Tbsplight soy sauce

¼ tspwhite pepper

½ tspkosher salt

1 Tbspshaoxing wine

1 Tbspcornstarch

1 Tbspneutral oil

1 Tbsprice vinegar

¼ tspmsg

optional

1 Tbspsugar

½ cupchicken stock

high quality

½ Tbspcornstarch

3 Tbspneutral oil

I used avocado oil

6scallion

whites, cut into 1/2" pieces

4dried red chilis

cut into 1/2" pieces

1 tspground Szechuan peppercorns

5cloves garlic

minced

⅓ cupunsalted peanuts

Instructions

Step 1

Marinate chicken in with light soy sauce, dark soy sauce, white pepper, kosher salt, shaoxing wine, neutral oil and cornstarch for 20 minutes.

Step 2

Mix sauce in a bowl by combining light soy sauce, dark soy sauce, rice vinegar, sugar, msg, high quality chicken stock and cornstarch.

Step 3

In a wok or pan, fry peanuts in 1 tbsp oil over medium heat for 2 minutes, remove and cool.

Step 4

Over high heat, add 3 tbsp neutral oil to a pan and add chicken. Cook until cooked through and set aside (about 4-5 minutes).

Step 5

In the remaining oil over medium high heat, fry red chilis and szechuan peppercorn powder for 15 seconds, then add garlic for another 15 seconds. Add back chicken and sauce. Cook for another minute until the chicken is cooked through and the sauce has thickened slightly.

Step 6

Add peanuts and scallion whites and cook for another 30 seconds to combine. Serve with rice and enjoy!

View on CJ Eats Recipes

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