Kung Pao Chicken
Dive into the bold, irresistible flavors of Kung Pao Chicken, a beloved Chinese stir-fry that perfectly balances spicy, savory, and tangy notes. Tender chunks of marinated chicken thighs are cooked to perfection with fragrant garlic, ginger, and dried red chilies for a punch of heat, while crunchy peanuts and vibrant green bell peppers add an addictive texture. A glossy sauce of soy sauce, black vinegar, and a hint of sweetness ties everything together, creating a dish that's both comforting and exciting. Ready in just 40 minutes, this classic recipe is the ultimate choice for a quick weeknight dinner or an impressive homemade meal. Serve it alongside steamed rice to soak up every drop of the flavorful sauce!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 8 pieces dried red chilies
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium green bell pepper, chopped
- 60 grams peanuts
- 2 pieces scallions, chopped
- 1 tablespoon black vinegar
- 1 tablespoon sugar
- 1 teaspoon rice vinegar
- 60 milliliters chicken stock
Instructions
Cut the chicken thighs into bite-sized pieces and place in a mixing bowl.
Add 1 tablespoon soy sauce, Shaoxing wine, cornstarch, and sesame oil to the chicken and mix well. Let it marinate for 15 minutes.
In a small bowl, mix the remaining soy sauce, black vinegar, sugar, rice vinegar, and chicken stock to make the sauce.
Heat the vegetable oil in a wok or large pan over medium-high heat.
Add the dried red chilies to the hot oil and stir-fry for about 30 seconds until they darken slightly and become fragrant.
Add the marinated chicken to the wok, spreading it out into a single layer. Let it sear for 1-2 minutes until it begins to brown.
Stir-fry the chicken for another 2-3 minutes until cooked through.
Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the chopped green bell pepper and peanuts, and stir-fry for another 2 minutes.
Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly.
Add the scallions and continue to stir-fry for another minute until the sauce has thickened slightly.
Transfer the Kung Pao Chicken to a serving dish and serve hot with steamed rice.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.6 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2358 mg | 50% | |
*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.
