Kung Pao Chicken
Kung Pao Chicken (宫保雞丁; pronounced Gōngbǎo Jīdīng) is a Chinese dish that has an authentic Sichuan version as well as a popular Americanized version. This version is more akin to the Sichuan version. It's a simple stir-fry, with very few ingredients, that is easy to put together.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized cubes
- 1 tbsp vegetable oil
- 3 tbsp roasted peanuts
- 8 chili peppers
- 1 tsp Sichuan peppercorns
- 5 slices of ginger
- 2 cloves of garlic, minced
- 1 scallion, finely chopped
sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tsp granulated white sugar
- 1/4 tsp black vinegar
- 2 tbsp water
- 1/2 tsp cornstarch
Instructions
- Add oil to wok and turn stove heat to medium-high. Add in garlic and cook until aroma comes out. Add in ginger and chicken and stir fry until chicken is completely cooked. Stir in chili peppers and peppercorns. Add in peanuts and cook for about another minute.
- Mix sauce ingredients in a small bowl, making sure cornstarch is dissolved. Heat sauce in a small saucepan until it thickens. Then add sauce to chicken and toss until chicken is completed coated in sauce. Garnish with scallions. Serve warm with rice.
Notes
Recipe adapted from Rasa Malaysia
Serving: 0.25of recipe, Calories: 346kcal, Carbohydrates: 5g, Protein: 21g, Fat: 26g, Saturated Fat: 8g, Sodium: 499mg, Fiber: 1g, Sugar: 1g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!