Kung Pao Chicken Recipe
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Chili Pepper Madness · by Mike Hultquist★ 4.9 (101)

Kung Pao Chicken Recipe

NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 65%
CARBS 17G18% OF CAL
3G FIBER8G SUGAR6G OTHER
FAT 21G50% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A wok-fried Chinese stir fry with chicken, vegetables, peanuts, and a spicy brown sauce. Quick, aromatic, and packed with heat and savory flavor.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine (or use dry sherry)
  • 2 teaspoons cornstarch
  • 1 pound boneless chicken (cut into bite-size pieces (use chicken breast, chicken thighs, or a combination))
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar (or use balsamic vinegar)
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground Sichuan peppercorns ((black pepper is an OK substitute))
  • 1 teaspoon chili flakes
  • 2 tablespoons vegetable oil (or use sesame oil)
  • 10 dried Chinese peppers (whole (or use chili de arbol - see recipe notes))
  • 2-3 fresh chili peppers
  • 4 scallions (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup roasted peanuts
  • Extra roasted peanuts, chopped scallions, spicy chili flakes
PREP
10M
SODIUM
775MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.