Kung Pao chicken

Based on 79 ratings
Yingpin

Yingpin

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g chicken breast
½ green pepper
½ red pepper
½ cucumber
15 g ginger
2 cloves garlic
green onions
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
540
Protein
43 g
Fat
29 g
Carb
27 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
    • green onions
    • 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!