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Kung Pao Chicken
Kung Pao Chicken is spicy chicken stir fried with chiles, onions, bell peppers and celery.
👥 2 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Marinate Chicken
2
Cut the chicken thigh in 1 inch pieces and place in a bowl. Mince 3 (2 for chicken marinade and 1 for stir-fry) garlic cloves and 1 tablespoon ginger (save half for the stir-fry).
3
To marinate the chicken thigh, add minced garlic, minced ginger, salt, soy sauce, corn starch, cooking wine, white pepper and chicken bouillon.
soy sauce1 tablespoonsaucecorn starch1 tablespoon½ tablespoon corn starch
4
Make Sauce
soy sauce1 tablespoon½ tablespoon oyster saucesauce
5
Prepare the sauce before stir frying. Mix soy sauce, sugar, oyster sauce, cornstarch and water. Make sure that the corn starch is mixed in and there are no clumps.
soy sauce1 tablespoon½ tablespoon oyster saucesaucesugar1 teaspoonwater1 cupcorn starch1 tablespoon½ tablespoon corn starch
6
Make Stir-Fry
7
Prepare the stir fry ingredients. Chop onion, celery and bell pepper. Set these ingredients aside and prepare for the stir-fry.
bell pepper (chopped)1
8
Heat pan or wok on high heat. After the pan is hot (see smoke), add 1 tablespoon oil. Then add your marinated chicken and fry until golden brown and make sure the chicken is cooked through (takes ⏱️ 3-4 minutes). Cover the pan when the chicken is cooking to prevent oil splatter. After chicken is golden brown, take the chicken out of the pan and set aside.
marinated chicken
9
The pan should still be hot (on med-high heat) and have some leftover oil from the chicken. Add an additional 1 tbs oil to the pan. Fry the red chilis, chopped onion, garlic, and ginger until the red chilis turn dark red (⏱️ 1 minute). Keep mixing the ingredients to ensure the garlic doesn't burn. Next, add celery and bell pepper, then stir fry the veggies for ⏱️ 2 minutes.
bell pepper (chopped)1
10
Add sauce, which helps soften the veggies. Stir well and cook for one minute. Give a good stir to the sauce (from step 3) and add to the pan. Mix together.
soy sauce1 tablespoon½ tablespoon oyster saucesauce
11
After the sauce starts to thicken, add the peanuts and stir. Then turn off the heat.
soy sauce1 tablespoon½ tablespoon oyster saucesauce
12
Serve on a plate with some jasmine rice and top with some more peanuts if you like. Hope you enjoy!
Nutrition Facts
calories
453 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
1576 mg
protein Content
30 g
trans Fat Content
0.1 g
cholesterol Content
107 mg
carbohydrate Content
22 g
saturated Fat Content
5 g
unsaturated Fat Content
21 g
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