Kung Pao (Chicken Chunks With Peanuts In Spicy Sauce) Recipe

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0 votes | 1609 views
Servings: 6


Cost per serving $1.54 view details


  1. Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all remaining sauce ingredients in 2-qt saucepan.
  2. Reserve.
  3. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large sufficient to hold chicken, add in egg white to water chestnut flour. Beat mix with a single chopstick (not an egg beater or possibly whisk). Stir chicken pcs into egg mix to coat thoroughly. Marinate 5 min.
  4. Note: water chestnut flourgives a lighter crust than cornstarch, though the latter may be substituted.
  5. Deep-frying: Heat veg. oil in wok or possibly deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts till they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or possibly slotted spoon; drain on paper towel or possibly paper bag. Reserve.
  6. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 min. Deep-fry coated chicken chunks till golden. Deep-fry no more than 8 chunks at a time. Use long chopsticks or possibly spatula to keep pcs separate while they are frying. Remove with long chopsticks or possibly slotted spoon. Reserve.
  7. Sauce: While deep-frying chicken, heat sauce to simmer. Add in green onions & peanuts about a minute before serving. At the last minute, add in chicken pcs to sauce, mix quickly & serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 6 servings
Calories 1135  
Calories from Fat 1061 93%
Total Fat 120.28g 150%
Saturated Fat 20.74g 83%
Trans Fat 0.06g  
Cholesterol 64mg 21%
Sodium 151mg 6%
Potassium 250mg 7%
Total Carbs 3.41g 1%
Dietary Fiber 1.4g 5%
Sugars 1.0g 1%
Protein 14.33g 23%
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