The recipe for Kung Pao chicken is a quick way to make a delicious dinner. Few ingredients, lots of great flavors. Kung Pao is definitely one of my favorite dishes!
- 450g chicken breast
- 7 pieces of dried chili (deseeded)
- 1 clove of garlic
- 1 piece of ginger (1,5 inches)
- 3 or 4 spring onions
- 120g peanuts (raw, unsalted)
- 1/2 or 1 tsp of Sichuan peppercorns
Marinade for chicken:
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 2 tsp cornstarch
- 1 tsp salt
- 1 tsp cornstarch
- 1 tbsp Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- First, marinate the meat. Cut the chicken breasts into smaller cubes and place them in a bowl with the marinade ingredients. Mix well and let rest for at least 15 minutes.
- Cut the chili into half-inch pieces. Slice garlic and ginger into thin slices and white ends of spring onions into larger pieces (about the size of the chilies). Use green parts later to garnish your Kung Pao. Also gently toast the peanuts in a pan.
- Prepare the sauce by combining the sauce ingredients above, which you will later add to the wok.
- Heat the oil in a wok on high heat, add the meat and fry until golden brown for about 4 minutes.
- If your wok is smaller, set the fried meat aside. If there is enough space, move the meat to the side of the wok and place the garlic, ginger, white parts of spring onions, dried chilies, and crushed Sichuan peppercorns in the center. Stir fry for about a minute.
- After that, add the chicken back to the wok together with the prepared sauce. Stir fry for another 2 minutes.
- Turn off the heat and add the toasted peanuts and green parts of spring onions. Mix well and serve with some nice hot rice.
If the finished kung pao looks too thick because of cornstarch, add a few tablespoons of water as needed and mix well. This will create an excellent consistency to your liking.
Use the raw peanuts and toast them in a pan. Try to avoid salted and pre-roasted peanuts.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Sichuan
- Serving Size: 4 servings , Amount per serving:
- Calories: 321
- Sugar: 3.5g
- Sodium: 5122mg
- Fat: 15.9g
- Saturated Fat: 2g
- Carbohydrates: 14.8g
- Fiber: 3.2g
- Protein: 31.4g
- Cholesterol: 72mg
Keywords: kung pao original, recipe for kung pao chicken, kung pao recipe sauce, kung pao chicken recipes, kung pao authentic