Kung Pao Chicken
Kung Pao Chicken is a gluten free and dairy free main course. This recipe makes 4 servings with 672 calories, 95g of protein, and 26g of fat each. For $5.14 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. It is brought to you by Simply Recipes. Many people really liked this Chinese dish. This recipe is liked by 197 foodies and cooks. If you have water, cornstarch, ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a super spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets), Kung Pao Shrimp (kung Pao Prawn/???), and Kung Pao Chicken (????).
Servings: 4
Ingredients:
8 red, dried chili peppers
1 teaspoon of cornstarch
2 teaspoons of cornstarch
3 cloves of garlic
1 tablespoon of freshly grated ginger
6 green onions, chopped
1 teaspoon of Szechwan peppercorns (optional)
1 1/2 teaspoons of sherry or Shaoxing rice wine
2/3 cup of roasted, unsalted peanuts
1 teaspoon of sesame oil
2 1/2 tablespoons of sesame oil
2 large boneless, skinless chicken breasts
2 teaspoons of soy sauce
3 teaspoons of sugar
1 tablespoon of water
Equipment:
whisk
frying pan
wok
Cooking instruction summary:
1 Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside. 2 Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside. 3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible). 4 Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.5 Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.
Step by step:
1. 1
2. Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside. 2
3. Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside. 3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible). 4
4. Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat.
5. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them.
6. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.5
7. Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.
Nutrition Information:
covered percent of daily need
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