Ingredients
For 4 servings. All ingredients are generic, never brand names.
- Chicken thigh, diced500 g
- Garlic cloves3
- Ginger1 thumb
- Spring onions3
- Light soy sauce2 tbsp
- Dark soy sauce1 tsp
- Sugar1 tsp
- Cornflour1 tsp
- Water80 ml
- Vegetable oil3 tbsp
- Dried red chillies10
- Sichuan peppercorns1 tsp
- Roasted peanuts80 g
- Chinkiang black vinegar1 tbsp
- Shaoxing rice wine2 tbsp
Method
- MarinateMarinate the protein with a little soy and cornflour 15 minutes.
- SearStir-fry the protein in a very hot wok; remove.
- AromaticsStir-fry garlic, ginger and spring onion with the flavourings.
- TossReturn the chicken with the sweet-sour sauce and peanuts; toss.
Nutrition per serving
| Calories | 393 kcal |
|---|---|
| Protein | 30.3 g |
| Carbohydrates | 14.5 g |
| Fat | 24.3 g |
| Fibre | 4.1 g |
| Sugar | 4.3 g |
| Sodium | 625 mg |
| Saturated fat | 5.1 g |
| Serving size | about 250 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Wheat / gluten, Peanuts, Soy.
Quick answers
How long does Kung Pao Chicken take to make?
About 52 min in total: 25 min of preparation and 12 min of cooking, plus 15 min resting.
How many calories are in Kung Pao Chicken?
About 393 kcal per serving, with 30 g of protein. The recipe makes 4 servings of about 250 g each.
Which allergens does Kung Pao Chicken contain?
Based on its ingredients it contains Wheat / gluten, Peanuts, Soy. Always check the labels of packaged ingredients.
Where is Kung Pao Chicken from?
Kung Pao Chicken is a main course from China. Sichuan chicken with chillies, peppercorns and peanuts.