Kung Pao Chicken recipe - ingredients, nutrition and when to eat it
Kung Pao chicken is a Chinese stir-fry made with chicken, peanuts, and chilies, with a sweet, spicy, and nutty flavor.
Kung Pao chicken is a Chinese stir-fry made with chicken, peanuts, and chilies, with a sweet, spicy, and nutty flavor. Served with rice, it makes a satisfying lunch or dinner when you're craving something spicy.
Chinese · 25 minutes to cook
Tips: Coating the chicken lightly with potato starch helps the sauce cling to it and gives the surface a pleasantly chewy texture.
Tips: Dried chilies burn easily if fried too long, so add the chicken as soon as their aroma rises.
Tips: Add the peanuts at the end so they stay crunchy.
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Ingredients (1 serving)
- Chicken thigh meat — 130 g
- Peanuts — 15 g
- Green onion — 30 g
- Onion — 40 g
- Dried chili pepper — 2 pc
- Garlic — 2 pc
- Ginger — 5 g
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Sugar — 1 tsp
- Vinegar — 1 tsp
- Cheongju rice wine — 1 Tbsp
- Potato starch — 1 Tbsp
- Cooking oil — 1 Tbsp
- Sesame oil — 0.5 tsp
- Sichuan peppercorns — 0.5 tsp