Kung Pao Chicken is a classic Chinese stir-fry dish featuring tender chicken, crunchy peanuts, and vibrant vegetables in a savory, spicy sauce. Perfectly balanced with tangy vinegar, soy, and a kick of chili, this recipe brings the bold flavors of Sichuan cuisine to your table. Serve it over steamed rice for a complete, hearty meal that’s both satisfying and full of character.
Kung Pao Chicken
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Peanut – 1 Cup
- Spring Onion – 4 Pieces
- Garlic – 3 Cloves
- Ginger – 1 Tbsp
- Soy Sauce – 3 Tbsp
- Rice Vinegar – 2 Tbsp
- Sugar – 1 Tsp
- Chili Pepper – 6 Pieces
- Cornstarch – 2 Tbsp
Nutrition
Per Serving
420 Kcal
Calories
35 g
Protein
22 g
Fat
890 Mg
Sodium
48 Mg
Magnesium
Directions
Step 1
Cut the chicken into bite-sized cubes and set aside.
Step 2
In a bowl, mix soy sauce, rice vinegar, sugar, and cornstarch to create the marinade.
Step 3
Add chicken to the marinade and let it sit for 20 minutes to absorb flavors.
Step 4
Heat a large wok or skillet over high heat and add oil.
Step 5
Sauté garlic, ginger, and chili peppers until aromatic but not burnt.
Step 6
Add the marinated chicken and stir-fry until it is browned and cooked through.
Step 7
Toss in the peanuts and stir well to combine with the chicken and spices.
Step 8
Add spring onions and stir-fry for 2 minutes.
Step 9
Pour in a little water to loosen the sauce if it becomes too thick.
Step 10
Simmer the dish for 5 minutes to allow all the flavors to meld.
Step 11
Serve hot with steamed rice and garnish with extra spring onions or chili if desired.
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