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Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken is a famous Chinese stir-fry dish that is crisp-tender and very easy to make at home! It has the perfect combination of salty, sweet and spicy flavor.

Course Main Course
Cuisine Chinese
Keyword Kung Pao Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Marinate 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 618 kcal
Author Catalina Castravet

Ingredients

Chicken:

  • 2 pounds boneless/skinless chicken breast cut into 1-inch cubes

Marinade:

  • 1 tablespoon dry sherry
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch

Sauce:

  • 1/2 cup chicken broth low-sodium
  • 1/4 cup soy sauce low-sodium
  • 1/4 cup water
  • 2 tablespoons dark soy sauce low-sodium
  • 2 tablespoons balsamic vinegar
  • 2 tablespoon dry sherry
  • 2 teaspoon hoisin sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch

Stir Fry:

  • 4 tablespoons vegetable oil divided
  • 4 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1/2 red bell pepper seeded and diced
  • 1/2 green bell pepper seeded and diced
  • 10 dried chilies cut into ½-inch pieces
  • 2 fresh red chiles cut into rounds
  • 1 stalk green onions cut into 1-inch pieces
  • 1/2 cup peanuts roasted and unsalted

Instructions

Marinate:

  1. Combine all ingredients for the Marinade in a shallow bowl; add sliced chicken cover and marinate for 30 minutes (if you have time).

Sauce:

  1. Whisk sauce ingredients together in a medium bowl until sugar dissolves and set aside.

Cook Chicken:

  1. Heat a large skillet or wok over high heat and add 2 tablespoons of oil, once hot, add the marinated chicken. Fry it for 3-5 minutes, until golden brown. Remove from pan and set aside.

Stir Fry:

  1. Add remaining oil into the same pan. Add garlic, ginger, bell peppers, dried and fresh chili peppers and stir fry for 3-5 minutes.
  2. Give the prepared SAUCE a mix, and add it to the pan. Sir and bring mixture to a boil while stirring.
  3. Once it begins to thicken slightly, add back the chicken and stir all of the ingredients with the sauce to coat. Cook for 2-3 minutes, until the sauce, thickens more.
  4. Stir in green onions, peanuts. Cook for another 2 minutes.
  5. Serve with rice.

Recipe Video

Nutrition Facts
Kung Pao Chicken
Amount Per Serving
Calories 618 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 14g88%
Cholesterol 145mg48%
Sodium 1727mg75%
Potassium 1138mg33%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 9g10%
Protein 56g112%
Vitamin A 920IU18%
Vitamin C 36.1mg44%
Calcium 39mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.