Chinese Kung Pao Chicken
Experience the bold and irresistible flavors of Chinese Kung Pao Chicken, a classic stir-fry dish that combines tender, cubed chicken breast with a savory-sweet sauce, crunchy roasted peanuts, and vibrant aromatics like garlic, ginger, and scallions. Infused with the heat of dried red chilies and the umami depth of soy sauces and Shaoxing wine, this quick and easy recipe comes together in just 30 minutes, making it perfect for weeknight dinners. Serve this restaurant-style favorite over steamed rice for a satisfying meal that balances spicy, salty, and slightly sweet notes in every bite. Keywords: Kung Pao Chicken recipe, Chinese stir-fry, easy chicken dinner, spicy chicken dish.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 0.5 cup peanuts (unsalted, roasted)
- 6 pieces dried red chilies
- 3 large garlic cloves
- 1 tablespoon ginger
- 3 stalks scallions
- 2 tablespoons vegetable oil (for cooking)
- 3 tablespoons soy sauce (for sauce)
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 3 tablespoons chicken stock
- 1 teaspoon cornstarch (for sauce slurry)
- 1 tablespoon water (for sauce slurry)
Instructions
Cut the chicken breast into bite-sized cubes.
In a small bowl, combine 2 tablespoons of cornstarch, 1 tablespoon of soy sauce (for marinade), and 1 tablespoon of Shaoxing wine. Add the chicken cubes and mix well to coat. Marinate for 20 minutes.
While the chicken is marinating, prepare the sauce by combining 3 tablespoons of soy sauce (for sauce), 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 3 tablespoons of chicken stock, 1 teaspoon of cornstarch, and 1 tablespoon of water. Mix until smooth and set aside.
Finely mince the garlic and ginger, slice the scallions into 1-inch pieces, and break the dried red chilies into halves. Remove seeds from chilies to reduce spiciness if desired.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add the marinated chicken to the hot wok and stir-fry until the chicken is lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
In the same wok, reduce the heat to medium and add the dried red chilies. Stir-fry for about 30 seconds until fragrant.
Add the garlic, ginger, and scallions to the wok. Stir-fry for another 30 seconds.
Return the cooked chicken to the wok and pour in the prepared sauce. Stir well to coat the chicken evenly.
Add the roasted peanuts and toss everything together. Cook for 1-2 minutes until the sauce thickens and everything is heated through.
Remove from heat and serve immediately with steamed rice.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.1 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2478 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
