Kung Pao Chicken

If you have approximately 45 minutes to spend in the kitchen, Kung Pao Chicken might be a super gluten free and dairy free recipe to try. For $2.23 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 403 calories, 29g of protein, and 15g of fat. This recipe serves 4. It works well as a budget friendly main course. This recipe is typical of Chinese cuisine. 5744 people found this recipe to be scrumptious and satisfying. It is brought to you by Half Baked Harvest. A mixture of corn starch, cornstarch, red bell peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a great spoonacular score of 89%. Try Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets), Kung Pao Shrimp (kung Pao Prawn/???), and Kung Pao Chicken for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a glass measuring cup or small bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Whisk until the cornstarch is completely dissolved. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the corn starch in completely dissolved. Add in the soy sauce, sherry, hoisin sauce, sambal olek (red chili paste), sugar, garlic and ginger. Set aside.Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature. Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed. Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.Add the sauce and bring to a boil. Add the peanuts. Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes. Transfer to a serving plate and garnish with julienne green onions.Serve with steamed white rice.

 

Step by step:

1. In a glass measuring cup or small bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch.

2. Whisk until the cornstarch is completely dissolved. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the corn starch in completely dissolved.

3. Add in the soy sauce, sherry, hoisin sauce, sambal olek (red chili paste), sugar, garlic and ginger. Set aside.Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature. Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes.

4. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed.

5. Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.

6. Add the sauce and bring to a boil.

7. Add the peanuts. Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes.

8. Transfer to a serving plate and garnish with julienne green onions.

9. Serve with steamed white rice.

Nutrition Information:

covered percent of daily need

 

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