Kung Pao Chicken Recipe
This Kung Pao Chicken Recipe should be on your quick and easy recipe list. The chicken is marinated and stir fried with peanut, dried chili and kung pao sauce.
Servings: 6
Calories: 1956kcal
Ingredients
- 2 tbsp cooking oil
- 1 thumb-size ginger sliced
- 3 cloves garlic minced
- 5-7 pcs dried chili cut into halves
- ¼ cup roasted peanut
- 2 stalk spring onion chopped
Marinate
- 600 g chicken thigh fillet boneless, skinless, cut into serving pieces
- 2 tsp soy sauce
- 1 tbsp Chinese rice wine optional
- 1 tsp vegetable oil
- 1 tbsp cornstarch
Kung Pao Sauce
- 1 ½ tsp soy sauce
- 1 tsp sweet dark soy sauce
- ¼ tsp white vinegar
- 1 tsp brown sugar
- 2 tbsp water
- 1 tsp cornstarch
Instructions
- In a bowl, marinate the chicken fillet with soy sauce, Chinese rice wine, oil and cornstarch. Set aside.
- To make the sauce, combine soy sauce, white vinegar, brown sugar, water and cornstarch. Mix until well combined.
- In a pan over medium heat, add the oil, stir fry the marinated chicken for about 7 minutes or until dark brown. Remove from the pan and set aside.
- Using the same pan, sauté the garlic and ginger. Stir fry the dried chili until fragrant.
- Put back the pre-cooked chicken. Add the roasted peanuts and continue to stir fry.
- Pour the prepared sauce into the pan, cook until it thickens. Sprinkle chopped spring onion for garnish and serve with hot cooked rice.
Nutrition
Calories: 1956kcal | Carbohydrates: 37g | Protein: 112g | Fat: 150g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 588mg | Sodium: 1915mg | Potassium: 1767mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2032IU | Vitamin C: 9mg | Calcium: 130mg | Iron: 6mg