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Kung Pao Chicken Cantonese Style

Kung Pao Chicken, is a fantastic dish from the canton region of China. Very beautiful addition to this dish is the fried peanut or cashewnuts, which add to the crunchy characteristic of this lovely dish.
  Skinless chicken breasts 16 Ounce (2 breasts, 8 ounces each)
  Soy sauce 2 Teaspoon
  Chinese rice wine 2 Teaspoon
  Sesame oil 1 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon
  Dark soy sauce 2 Tablespoon
  Chinese rice wine 1 Tablespoon
  Sugar 1 Teaspoon
  Dried red chili peppers 8 Small
  Garlic 2 Clove (10 gm)
  Green onions 2
  Oil 2 Cup (32 tbs) (for stir-frying, or as needed)
  Szechuan peppercorn 1 Teaspoon
  Peanuts/Cashews 1⁄2 Cup (8 tbs)
  Sesame oil 3 Drop (a few)

1. Cut the chicken into 1-inch cubes. Combine with the Soy sauce, 2 teaspoon rice wine, sesame oil and cornstarch. Marinate the chicken for 25 minutes.
2. In a small bowl, combine the dark soy sauce, rice wine, and sugar for the sauce. Set aside.
3. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

4. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
5. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
6. Add the bowl with prepared sauce to the wok. Bring to a boil. Add the chicken back into the pan.
7. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil.

8. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Meaty, Crunchy
Stir Fried
Dry Curry
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Kung pao Chicken, is a stunning dish, hailing from szechwan region. The dish generally oozes flavor from the garlic and the chillies which well suits my palate, the cashews or peanuts used give a nice crunchy feel to it. I often make this dish, generally at occasion at home.
Chicken Kung pao

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1727 Calories from Fat 1484

% Daily Value*

Total Fat 169 g259.3%

Saturated Fat 22.3 g111.4%

Trans Fat 0 g

Cholesterol 87.7 mg29.2%

Sodium 802.2 mg33.4%

Total Carbohydrates 15 g4.8%

Dietary Fiber 3.2 g12.9%

Sugars 4.7 g

Protein 42 g84.5%

Vitamin A 21.2% Vitamin C 12.2%

Calcium 5.2% Iron 14.8%

*Based on a 2000 Calorie diet

Kung Pao Chicken Cantonese Style Recipe, Chicken Kung Pao