Kung Pao chicken

Kung Pao chicken

Chi, Comic book store owner


„Kung Pao is one of my favorite stir-fry dishes. It’s spicy, crispy, and tasty—just perfect!“

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
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
Metric
Imperial
  • 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

Utensils

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

Enjoy with

Riesling
Eating this spicy dish, you’ll need a fruity, light wine for contrast, like a Riesling.

Nutrition per serving

Cal
540
Protein
43g
Fat
29g
Carb
27g

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 ginger
  • 2 cloves garlic
  • 3 green onions
  • 3 dry chili peppers
  • 200 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 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 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 a 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 a paper towels and set aside. Make sure to keep the slurry in the bowl.

Step 5/5

Add sliced green onions, ginger, garlic and Sichuan peppers to wok and fry for approx. 2 - 3 min. Transfer chicken back to wok and add diced green and red peppers and cucumber. 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 Sichuan peppers to wok and fry for approx. 2 - 3 min. Transfer chicken back to wok and add diced green and red peppers and cucumber. 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!