Kung Pao Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Sichuan stir-fry with tender chicken thighs coated in a balanced sauce of soy, vinegar, and sugar, finished with the numbing tingle of Sichuan peppercorns and topped with roasted peanuts. Restaurant-quality and ready in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb / 500g chicken thigh (, cut into bite size pieces)
- 2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce ((Note 2))
- 1.5 tbsp dark soy sauce ((Note 3))
- 2 tbsp Chinese black vinegar ((Note 4))
- 1 tbsp Chinese cooking wine ((Note 5))
- 3 tbsp sugar (, any)
- 1/2 tsp sesame oil
- 1/3 cup water
- 2 tbsp peanut oil ((or other cooking oil))
- 2 garlic cloves (, minced)
- 1 tsp ginger (, finely chopped)
- 6 - 10 dried chillies ((adjust to taste), cut into 2cm/ 3/4" pieces, most seeds discarded (Note 7))
- 3 green onions (, cut into 2cm/ 3/4" pieces, white parts separated from green)
- 1.5 tsp ground sichuan peppercorns (, adjust to taste (Note 6))
- 3/4 cup whole peanuts (or 1/2 cup halved) (, roasted unsalted)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 396mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 543mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.