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Classic Kung Pao Chicken

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  Boneless skinless chicken breast/Cutlet 1 , uncooked
  Chinese rice wine 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Peanuts 1⁄4 Pound
  Vegetable oil/Peanut oil 7 Tablespoon (For Stir Frying)
  Sugar 1 Tablespoon
  Tapioca starch 1 Teaspoon
  Vinegar 1⁄2 Tablespoon (Chin Kiang Brand)
  Sesame oil 1 Tablespoon
  Dried red peppers 10
  Ginger root 1 Teaspoon, finely chopped

Cut chicken into 1 inch (2.5 cm) cubes and marinate with wine, tapioca starch, and soy sauce as listed above for 20 to 30 minutes.
Stir fry raw peanuts in 4 Tbs of oil over medium heat until golden brown.
Remove and cool on paper towel.
Combine the ingredients listed above to make the combined seasoning sauce.
Heat 2 Tbs oil in wok.
Drop in diced chicken and stir fry until the color turns white (about 1 1/2 minutes).
Remove and set aside.
Heat 1 Tbs oil in wok.
Stir fry the dried red peppers until they become black; add the chopped ginger and chicken, stirring constantly.
Then add the combined seasoning sauce and mix thoroughly.
Turn off heat, then mix in peanuts.

Recipe Summary

Side Dish
Stir Fried

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2031 Calories from Fat 1553

% Daily Value*

Total Fat 179 g274.8%

Saturated Fat 24.2 g120.9%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 1298.9 mg54.1%

Total Carbohydrates 46 g15.3%

Dietary Fiber 12.6 g50.4%

Sugars 23.7 g

Protein 71 g142.5%

Vitamin A 53.7% Vitamin C 9.1%

Calcium 13% Iron 39.4%

*Based on a 2000 Calorie diet

Classic Kung Pao Chicken Recipe