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Kung Pao Chicken

Kung Pao Chicken

by Nabeela Kauser
Uncover the fascinating origins of Kung Pao chicken, an iconic dish rich in flavour and history. Learn how the traditional techniques and the robust ingredients blend together, creating a delectable journey of taste. This guide reveals the complexity behind preparing this masterpiece. 
5 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Chinese
Servings 4
Calories 439 kcal

Ingredients

For the Marinade:

  • 500 g Chicken Breast
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 2 tbsp Cornflour
  • 1 tbsp Sesame Oil
  • 1 tbsp Honey
  • Salt To taste
  • Black Pepper To taste

For The Sauce:

  • 2 tbsp Soy Sauce To taste
  • 2 tbsp Hoisin Sauce
  • 2 tbsp Rice Vinegar
  • 2 tbsp Honey
  • 1 tbsp Sesame Oil
  • 1 tsp Red Chilli Flakes
  • 60 g Peanuts Unsalted

For The Chicken:

  • 2 tbsp Vegetable Oil
  • 1 Red Bell Pepper Diced
  • 1 Green Bell Pepper Diced
  • 1 Medium Onion Diced
  • 3 Garlic Cloves Minced
  • 4-5 Dried Red Chillies
  • Salt To taste
  • Black Pepper To taste
  • Spring Onions Garnish

Instructions

  • In a bowl add soy sauce, rice vinegar, cornflour, sesame oil, honey, salt, and black pepper in a bowl to make the marinade. Mix in the chicken pieces until coated well. Cover the bowl and refrigerate for at least 30 minutes.
  • In a separate bowl, make the sauce by mixing together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and red chilli flakes. Set aside.
  • Heat vegetable oil in a large frying pan or wok over medium-high heat. Add diced onions and bell peppers and stir-fry for 2-3 minutes until they soften.
  • Add minced garlic and dried red chillies to the pan and stir-fry for 1-2 minutes until fragrant.
  • Add the marinated chicken to the pan and stir-fry for 5-7 minutes or until no longer pink. Season with salt and black pepper to taste.
  • Pour the sauce into the pan, along with unsalted peanuts. Stir-fry everything for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
  • Finally, garnish the dish with chopped spring onions and serve hot with rice or noodles. Enjoy your homemade kung pao chicken!

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 439kcalCarbohydrates: 32gProtein: 28gFat: 23gSaturated Fat: 4gTrans Fat: 0.01gCholesterol: 64mgSodium: 2566mgPotassium: 693mgFibre: 3gSugar: 18gVitamin A: 343IUVitamin C: 30mgVitamin D: 0.1µgCalcium: 45mgIron: 2mg
Keyword Chicken, Cooking, Food, Recipe
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