Kung Pao Chicken

Colorful and flavorable Chinese kung pao chicken is one of the popular dishes among Chinese restaurants. This kung pao chicken recipe is very simple and easy. Also, it’s a quick dish that can be done in 15 minutes and great to serve with jasmine rice.

Course Main Course

Cuisine Asian, Chinese

Prep Time 5 minutes

Cook Time 10 minutes

Servings

Calories 240kcal

Author Tracy O.

Ingredients

2 pieces
Chicken thighs
6-8 pieces Dried chili peppers
4 cloves Garlic (minced)
2 sticks
Green onion
1/4 cup Peanuts (I used roasted)
1 teaspoon Vegetable oil

Marinated chicken :

1 tablespoon
Sesame oil
1/8 teaspoon Salt

Sauce mixture:

1 tablespoon
Soy sauce
1 tablespoon
Rice wine
2 teaspoons
White Vinegar
2 teaspoons
Water
2 teaspoons
Sugar
1 teaspoon
Corn starch

Instructions

Minced garlic and set aside
Cut green onion into strips and set aside
Diced chicken thighs and marinated the chicken by adding: 1 tablespoon of sesame oil and 1/8 teaspoon of salt. The best to let it set fo 15 minutes before cooking.
At the same time, in a container mix the sauce by adding: 1 tablespoon of soy sauce, 2 teaspoons of white vinegar, 1 tablespoon of rice wine, 2 teaspoons of water, 2 teaspoons of sugar and 1 teaspoon of corn starch. Then, mix them very well.
Add 1 teaspoon of vegetable oil into non-stick pan and stir fried them little bit. Then, add the minced garlic and keep stir frying.
After that, pour the sauce mixture, add dried chili peppers, green onion, peanuts, and stir fried until the chicken is done.

Video

Notes

COOKING TIPS FOR HOW TO COOK KUNG PAO CHICKEN:

Marinated chicken thighs 15 minutes before cooking
Add 6-8 chili pepper depending how spicy you want. If you cut up the chili pepper, it is pretty spicy. I added it as a whole and just give a little spiciness to the dish.

Nutrition