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Kung Pao Chicken
Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavours! Make it better than Chinese take-out right in the comfort of your own home.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- skillet
📝 Preparation Steps
1
Combine all ingredients for the chicken in a shallow bowl; cover and marinate for ⏱️ 10 minutes (if time allows).
2
Whisk sauce ingredients together until sugar dissolves; set aside.
sugar2 tablespoons
3
Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for ⏱️ 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
cooking oil (divided)4 tablespoons
4
Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for ⏱️ 1 minute.
cooking oil (divided)4 tablespoonsginger1 tablespoonSichuan peppercorns (lightly toasted and ground)1 tablespoon
5
Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
6
Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about ⏱️ 2 minutes).
7
Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further ⏱️ 2 minutes to infuse all of the flavours together.
sesame oil (optional)2 teaspoons
8
Serve immediately with steamed/cooked rice or fried rice!
Nutrition Facts
calories
381 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
1.667 mg
protein Content
34 g
trans Fat Content
0.1 g
cholesterol Content
85 mg
carbohydrate Content
14 g
saturated Fat Content
3 g
unsaturated Fat Content
16 g
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