PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVES: 6 People
Mouthwatering chicken pieces in a silky sauce that is exploding with flavours! A delicious beyond imagination Kung Pao Chicken that is hard to pass.
INGREDIENTS
Chicken:
28 oz (800grams) boneless/skinless chicken breast cut into 1” cubes
1 tbsp Shaoxing wine or dry sherry
1 tbsp light soy sauce
2 tsp baking soda
1 tsp cornstarch/cornflour
Sauce:
1/2 c. low-sodium chicken stock (or broth) – water can be used
5 tbsp light soy sauce
2 tbsp Chinese black vinegar (or substitute good-quality balsamic vinegar)
2 tbsp Chinese Shaoxing wine (or dry sherry)
2 tsp dark soy sauce
2 tsp hoisin sauce
2 tbsp sugar
1 tsp cornstarch/cornflour
Stir Fry:
4 tbsp cooking oil divided
1 1/2 tbsp garlic (4-6 cloves)
1 tbsp ginger
1/2 red bell pepper (capsicum) seeded and diced
1/2 green bell pepper (capsicum) seeded and diced
8-10 dried chillies cut into ½” pieces (adjust to taste)
1 tbsp Sichuan peppercorns, lightly toasted and ground
4 green onion/scallion stems cut into 1” pieces
1/2 c. roasted/unsalted peanuts
2 tsp sesame oil optional
HOW TO MAKE KUNG PAO CHICKEN
Step 1: In a shallow bowl, combine the chicken ingredients. Cover and marinate for at least 10 minutes.
Step 2: Mix the sauce ingredients until the sugar has dissolved and set aside.
Step 3: Heat 2 tbsp cooking oil in a large skillet, pan, or wok. Once the oil is hot, add the marinated chicken. Fry them for about 3 to 4 minutes, stirring occasionally until the edges are brown. Remove the chicken from the heat and set aside.
Step 4: Into the pan, add the rest of the cooking oil. Add in the garlic, ginger, chilli diced peppers (capsicums), and Sichuan peppercorns. Ten, stir fry for about a minute.
Step 5: Stir the prepared sauce and pour it into the pan. Bring to a boil while stirring.
Step 6: Add the chicken back to the pan once the sauce starts to thicken a bit. Mix until the chicken is evenly coated with the sauce for about 2 minutes.
Step 7: Add in the green onions, peanuts, and sesame oil. Stir and cook for another 2 minutes.
Step 8: Remove from the heat and serve immediately over steamed/cooked rice or fried rice. Enjoy!
NOTES:
Begin adding a tsp of sugar if you don’t want to omit the sugar completely as our Kung Pao sauce is not sweet.
Adjust the spice. Starts with 1 tsp ground Sichuan peppercorns and go from there.
NUTRITION FACTS:
Calories: 382kcal | Carbohydrates: 13g | Protein: 34g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 667mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 925IU | Vitamin C: 29.3mg | Calcium: 33mg | Iron: 1.7mg
Ingredients
- Chicken:
- 28 oz (800grams) boneless/skinless chicken breast cut into 1” cubes
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp light soy sauce
- 2 tsp baking soda
- 1 tsp cornstarch/cornflour
- Sauce:
- 1/2 c. low-sodium chicken stock (or broth) - water can be used
- 5 tbsp light soy sauce
- 2 tbsp Chinese black vinegar (or substitute good-quality balsamic vinegar)
- 2 tbsp Chinese Shaoxing wine (or dry sherry)
- 2 tsp dark soy sauce
- 2 tsp hoisin sauce
- 2 tbsp sugar
- 1 tsp cornstarch/cornflour
- Stir Fry:
- 4 tbsp cooking oil divided
- 1 1/2 tbsp garlic (4-6 cloves)
- 1 tbsp ginger
- 1/2 red bell pepper (capsicum) seeded and diced
- 1/2 green bell pepper (capsicum) seeded and diced
- 8-10 dried chillies cut into ½” pieces (adjust to taste)
- 1 tbsp Sichuan peppercorns, lightly toasted and ground
- 4 green onion/scallion stems cut into 1” pieces
- 1/2 c. roasted/unsalted peanuts
- 2 tsp sesame oil optional
Instructions
Step 1: In a shallow bowl, combine the chicken ingredients. Cover and marinate for at least 10 minutes.
Step 2: Mix the sauce ingredients until the sugar has dissolved and set aside.
Step 3: Heat 2 tbsp cooking oil in a large skillet, pan, or wok. Once the oil is hot, add the marinated chicken. Fry them for about 3 to 4 minutes, stirring occasionally until the edges are brown. Remove the chicken from the heat and set aside.
Step 4: Into the pan, add the rest of the cooking oil. Add in the garlic, ginger, chilli diced peppers (capsicums), and Sichuan peppercorns. Ten, stir fry for about a minute.
Step 5: Stir the prepared sauce and pour it into the pan. Bring to a boil while stirring.
Step 6: Add the chicken back to the pan once the sauce starts to thicken a bit. Mix until the chicken is evenly coated with the sauce for about 2 minutes.
Step 7: Add in the green onions, peanuts, and sesame oil. Stir and cook for another 2 minutes.
Step 8: Remove from the heat and serve immediately over steamed/cooked rice or fried rice. Enjoy!
Notes
Begin adding a tsp of sugar if you don’t want to omit the sugar completely as our Kung Pao sauce is not sweet. Adjust the spice. Starts with 1 tsp ground Sichuan peppercorns and go from there.
