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Kung Pao Chicken
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5 from 1 vote

Kung Pao Chicken

This is by request from my son Carlo and his friend, Isiah. Kung Pao Chicken is a staple in Chinese restaurants. Easy to make and very tasty. Hope you enjoy this fun dish.
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Chicken, Main Course, weeknight recipe
Cuisine: Asian, Chinese
Keyword: Kung Pao Chicken
Yield: 4 people
Calories: 236.8kcal
Cost: $25

Equipment

  • A Wok

Materials

Chicken:

  • 4 boneless/skinless chicken thighs cut into 1 inch cubes
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp baking soda
  • 1 tsp cornstarch
  • Salt and fresh ground pepper to taste

Sauce:

  • ½ cup chicken stock
  • 5 tbsp light soy sauce
  • 2 tbsp balsamic vinegar or white vinegar
  • 2 tbsp dry sherry or Shaoxing wine
  • 2 tsp hoisin sauce
  • 2 tbsp sugar
  • 1 tsp cornstarch
  • 1 tsp hot chili sauce

Stir Fry:

  • 4 tbsp cooking oil
  • 2-3 garlic cloves minced
  • 1 tbsp ginger chopped
  • 4-6 dried chilies adjust to taste
  • 1 red bell pepper seeded and cut into thin strips
  • 8 oz Sugar snap peas
  • 4 green onion cut into 1-inch pieces
  • ½ cup roasted/unsalted peanuts
  • 2 tsp sesame oil

Instructions

  • First, combine chicken, salt, pepper, soy sauce, dry sherry, sugar, and cornstarch in a large bowl or plastic bag
    Kung Pao Chix in bag
  • Toss to combine then cover it and set it aside for 10 minutes
    Kung Pao Combined
  • Whisk sauce ingredients together until sugar dissolves; set aside.
  • Heat a large wok or skillet with 2 tablespoons of cooking oil, then add marinated chicken. Cook 3-4 minutes.
    Kung Pao Chix in wok
  • Remove the chicken from the pan and return the pan to heat.
    Remove Chicken from wok
  • Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili peppers and stir fry 1 minute.
    Kung Pao Veggies in pan
  • Add the veggies. Stir in peppers and sugar snap peas and cook for 2 to 3 minutes or until just tender.
    Kung Pao Snap Peas
  • Add the chicken back into the pan and toss to all the goodies to combine.
    Kung Pao Chicken back in
  • Pour sauce into the pan and bring to a boil while stirring.
    Kung Pao Sauce in Wok
  • Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for another 2 minutes.
    Kung Pao Chicken

Video

Notes

SHAOXING WINE SUBSTITUTES
• Dry sherry – just every day, dry sherry;
• Mirin – a Japanese sweet cooking wine

Nutrition

Serving: 1cup | Calories: 236.8kcal | Carbohydrates: 12.1g | Protein: 21.9g | Fat: 10.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 5g | Cholesterol: 41.1mg | Sodium: 698.9mg | Potassium: 421.1mg | Fiber: 2.7g | Sugar: 0.8g | Vitamin A: 68.1IU | Vitamin C: 192.1mg | Calcium: 2.5mg | Iron: 6.4mg