Kung Pao chicken

Kung Pao chicken

Based on 105 ratings
Yingpin

Yingpin

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
chicken breast
½
green pepper
½
red pepper
½
cucumber
15 g
ginger
2 cloves
garlic
3
green onions
3
dry chili peppers
15 g
cornstarch
160 ml
water
100 g
peanuts
1 tbsp
vinegar
1 tsp
sugar
1 tbsp
Shaoxing wine
1 tbsp
soy sauce
oil for frying
salt
pepper
MetricImperial

Utensils

cutting board, knife, mixing bowl, wok, slotted spoon, paper towels

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How-To Videos

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How to prepare a chili

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-prepare-garlic

How to prepare garlic

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal540
Fat29 g
Protein43 g
Carb27 g
  • Step 1/5

    Dice green and red peppers. Scrape out cucumber seeds and dice. Peel and finely slice ginger and garlic, Slice green onions and finely chop chili peppers. Cut chicken breast into bite-sized pieces.
    • ½ green pepper
    • ½ red pepper
    • ½ cucumber
    • 15 g ginger
    • 2 cloves garlic
    • 3 green onions
    • 3 dry chili peppers
    • 200 g chicken breast
    • cutting board
    • knife

    Dice green and red peppers. Scrape out cucumber seeds and dice. Peel and finely slice ginger and garlic, Slice green onions and finely chop chili peppers. Cut chicken breast into bite-sized pieces.

  • Step 2/5

    Mix cornstarch and water in a bowl to make a slurry. Add bite-sized chicken pieces and toss to coat.
    • 15 g cornstarch
    • 160 ml water
    • mixing bowl

    Mix cornstarch and water in a bowl to make a slurry. Add bite-sized chicken pieces and toss to coat.

  • Step 3/5

    Add oil to a wok and fry peanuts on low heat for approx. 3 – 4 min. Remove from pan, drain on a layer of paper towels, and set aside.
    • 100 g peanuts
    • oil for frying
    • wok
    • slotted spoon
    • paper towels

    Add oil to a wok and fry peanuts on low heat for approx. 3 – 4 min. Remove from pan, drain on a layer of paper towels, and set aside.

  • Step 4/5

    Add chicken to wok and fry for approx. 6 – 7 min., until almost cooked through. Transfer to paper towels and set aside. Make sure to keep the slurry in the bowl.

    Add chicken to wok and fry for approx. 6 – 7 min., until almost cooked through. Transfer to paper towels and set aside. Make sure to keep the slurry in the bowl.

  • Step 5/5

    Add sliced green onions, ginger, garlic and dry chili peppers to wok and fry for approx. 2 - 3 min. Transfer chicken back to wok. Add cucumber, diced green and red peppers. Stir in remaining slurry and sauté for approx. 2 min. Mix in vinegar, sugar, Shaoxing wine and soy sauce. Season with salt and pepper and reduce everything for approx. 1 min. Serve with fried peanuts on top. Enjoy!
    • 1 tbsp vinegar
    • 1 tsp sugar
    • 1 tbsp Shaoxing wine
    • 1 tbsp soy sauce
    • salt
    • pepper

    Add sliced green onions, ginger, garlic and dry chili peppers to wok and fry for approx. 2 - 3 min. Transfer chicken back to wok. Add cucumber, diced green and red peppers. Stir in remaining slurry and sauté for approx. 2 min. Mix in vinegar, sugar, Shaoxing wine and soy sauce. Season with salt and pepper and reduce everything for approx. 1 min. Serve with fried peanuts on top. Enjoy!

  • Enjoy your meal!

    Kung Pao chicken

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