Kung Pao Chicken
Spice up your dinner routine with this classic Kung Pao Chicken recipe—a perfect blend of savory, sweet, and spicy flavors that will tantalize your taste buds! Featuring tender, marinated chicken thighs stir-fried with vibrant green bell peppers, crunchy peanuts, and aromatic garlic and ginger, this dish is bursting with authentic Chinese flavors. The dried red chilies bring just the right amount of heat, while a rich, tangy sauce made with soy sauce, Shaoxing wine, and black vinegar ties everything together. Ready in just 40 minutes, this quick and easy recipe is perfect for weeknight dinners or impressing guests. Serve it hot with steamed rice for an irresistible meal that’s sure to become a household favorite.
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 8 pieces dried red chilies
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium green bell pepper, chopped
- 60 grams peanuts
- 2 pieces scallions, chopped
- 1 tablespoon black vinegar
- 1 tablespoon sugar
- 1 teaspoon rice vinegar
- 60 milliliters chicken stock
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and place in a mixing bowl.
Step 2
Add 1 tablespoon soy sauce, Shaoxing wine, cornstarch, and sesame oil to the chicken and mix well. Let it marinate for 15 minutes.
Step 3
In a small bowl, mix the remaining soy sauce, black vinegar, sugar, rice vinegar, and chicken stock to make the sauce.
Step 4
Heat the vegetable oil in a wok or large pan over medium-high heat.
Step 5
Add the dried red chilies to the hot oil and stir-fry for about 30 seconds until they darken slightly and become fragrant.
Step 6
Add the marinated chicken to the wok, spreading it out into a single layer. Let it sear for 1-2 minutes until it begins to brown.
Step 7
Stir-fry the chicken for another 2-3 minutes until cooked through.
Step 8
Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Step 9
Add the chopped green bell pepper and peanuts, and stir-fry for another 2 minutes.
Step 10
Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly.
Step 11
Add the scallions and continue to stir-fry for another minute until the sauce has thickened slightly.
Step 12
Transfer the Kung Pao Chicken to a serving dish and serve hot with steamed rice.
Nutrition Facts
| Serving size | (945.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1977.2 |
| Total Fat 127.1g | 0% |
| Saturated Fat 25.6g | 0% |
| Polyunsaturated Fat 28.6g | |
| Cholesterol 628.6mg | 0% |
| Sodium 2528.1mg | 0% |
| Total Carbohydrate 58.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 20.6g | |
| Protein 156.2g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 198.3mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2357.6mg | 0% |
Source of Calories