The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Kung Pao Chicken
NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 81%
CARBS 38G32% OF CAL
2G FIBER33G OTHER3G TOTAL SUGAR
FAT 18G34% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried chicken coated in a spicy, savory sauce with peanuts, peppers, and chilis. A bold, takeout-quality dish that's addictive.
mainchinesestir frychicken🍳 skillet🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 6- 2 pounds chicken breasts (cut into bite sized pieces)
- salt and pepper (to taste)
- 1 ½ cups cornstarch
- 3 eggs (beaten)
- ¼ cup vegetable oil (divided)
- 1 dried red chili pepper (minced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- 2 tablespoons chinkiang vinegar
- 1 tablespoon red chili paste
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- ¼ cup dried red chilis (roughly chopped)
- ¼ cup peanuts (roughly chopped)
- ¼ cup green onions (chopped)
At a glance
PER SERVING · TIME 40M
CAL 24%·PRO 81%
CARBS 38G32% OF CAL
2G FIBER33G OTHER3G TOTAL SUGAR
FAT 18G34% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 732mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 733mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 732MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.