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Kung Pao Chicken (china)
Kung Pao Chicken is a spicy, stir-fried Chinese dish made with tender chicken pieces, crunchy peanuts, and fiery chilies. It's a perfect blend of flavors and textures that will leave you craving for more. Ingredients: Chicken, Peanuts, Corn starch, Sauce, Peppercorns, Spring onion, Salt, Sugar, Dried peas, Soy sauce, Cooking oil
30min
Cook Time
4
Servings
Recipe
450 kCal
Recipe
1
Cut 500 grams of boneless chicken into bite-sized pieces and marinate with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt for 20 minutes.
2
Heat 2 tablespoons of oil in a wok or large frying pan over medium-high heat. Add 1/2 cup of unsalted, roasted peanuts and stir-fry for 1-2 minutes until golden brown. Remove the peanuts and set aside.
3
In the same wok, add 1 tablespoon of oil and stir-fry 8-10 dried red chilies and 1 teaspoon of Sichuan peppercorns for 30 seconds until fragrant.
4
Add the marinated chicken pieces to the wok and stir-fry for 4-5 minutes until cooked through.
5
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of cornstarch to make the sauce.
6
Pour the sauce into the wok and stir-fry for 1-2 minutes until the chicken is well-coated and the sauce thickens.
7
Add the roasted peanuts and 1/4 cup of chopped spring onions to the wok. Stir-fry for another 1-2 minutes to combine all the ingredients.
8
Serve hot with steamed rice or noodles.
Nutrition
450
kCal
30 g
Protein
25 g
Fat
25 g
Carbs
500 g of Chicken
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½ cup of Peanuts
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2 tbsp of Corn Starch
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