Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Chinese
Ingredients: 28 ounces (800g) boneless/skinless chicken breast (cut into 1 inch cubes); 1 tablespoon shaoxing wine (or dry sherry/white vinegar/rice vinegar); 1 tablespoon light soy sauce; 2 teaspoons baking soda; 1 teaspoon cornstarch / corn flour; 1/2 cup low-sodium chicken stock/broth (or water can be used); 5 tablespoons light soy sauce; 2 tablespoons Chinese black vinegar ((or substitute with a good-quality balsamic vinegar)); 2 tablespoon Chinese Shaoxing wine (or dry sherry/white vinegar/rice vinegar); 2 teaspoon dark soy sauce; 2 teaspoons hoisin sauce; 2 tablespoons sugar; 1 teaspoon cornstarch / corn flour; 4 tablespoons cooking oil (divided); 1 1/2 tablespoons garlic ((4-6 cloves)); 1 tablespoon grated ginger; 1/2 red bell pepper (capsicum) (seeded and diced); 1/2 green bell pepper (capsicum) (seeded and diced); 8-10 dried chilies (cut into ½-inch pieces (adjust to taste)); 1 tablespoon Sichuan peppercorns (lightly toasted and ground); 4 green onion / scallion stems (cut into 1-inch pieces); 1/2 cup roasted/unsalted peanuts; 2 teaspoons sesame oil (optional)

8 steps

Prep:30minCook:30min

Updated at: Fri, 10 Nov 2023 11:55:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories690.7 kcal (35%)

Total Fat42.7 g (61%)

Carbs24.1 g (9%)

Sugars10.4 g (12%)

Protein51.7 g (103%)

Sodium1950.1 mg (98%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

1. Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).

Step 2

2. Whisk sauce ingredients together until sugar dissolves; set aside.

Step 3

3. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.

Step 4

4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.

Step 5

5. Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.

Step 6

6. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).

Step 7

7. Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.

Step 8

8. Serve immediately with steamed/cooked rice or fried rice!