Kung Pao Chicken Recipe

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2 votes | 3064 views
Servings: 2


Cost per serving $1.64 view details
  • Ingredients:
  • 1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
  • 3 tablespoons roasted peanuts
  • 8-12 dried red chilies (deseeded and cut into halves)
  • 3 tablespoons cooking oil
  • 5 slices peeled fresh ginger
  • 2 gloves garlic (sliced diagonally)
  • 1 stalk scallion (chopped)
  • For the marinate:
  • 1 tablespoon corn starch
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon oil
  • For the sauce:
  • 1 1/2 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon black vinegar
  • 2 tablespoons water
  • 1 teaspoon corn starch


  1. Method:
  2. 1.Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
  3. 2.Mix the sauce ingredients in a small bowl and set aside.
  4. 3.Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
  5. 4.Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
  6. 5.Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  7. 6.Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
  8. 7.Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
  9. 8.Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  10. 9.Add in the scallions and stir evenly.
  11. 10.Dish out and serve hot with steamed white rice.
  12. Cook’s Notes:
  13. 1.You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
  14. 2.As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste


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Nutrition Facts

Amount Per Serving %DV
Serving Size 285g
Recipe makes 2 servings
Calories 427  
Calories from Fat 270 63%
Total Fat 30.41g 38%
Saturated Fat 2.98g 12%
Trans Fat 0.59g  
Cholesterol 13mg 4%
Sodium 1197mg 50%
Potassium 802mg 23%
Total Carbs 27.89g 7%
Dietary Fiber 4.2g 14%
Sugars 11.64g 8%
Protein 13.93g 22%
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