This classic Kung Pao Chicken delivers a perfect balance of spicy, savory, and sweet flavors. Tender cubes of chicken breast are marinated for maximum flavor and then flash-fried to a golden crisp. The dish comes together in a hot wok with dried red chiles, aromatic ginger, and a glossy sauce made from soy, wine, and sugar. Finished with a generous handful of roasted peanuts, it offers a satisfying crunch that contrasts beautifully with the soft chicken. It’s an excellent choice for weeknight dinners when you crave bold, restaurant-quality flavors without the hassle. Serve it hot over steamed rice to soak up every drop of the delicious sauce.
Kung Pao Chi (Chicken With Chiles and Nuts)
Description
This classic Kung Pao Chicken delivers a perfect balance of spicy, savory, and sweet flavors. Tender cubes of chicken breast are marinated for maximum flavor and then flash-fried to a golden crisp. The dish comes together in a hot wok with dried red chiles, aromatic ginger, and a glossy sauce made from soy, wine, and sugar. Finished with a generous handful of roasted peanuts, it offers a satisfying crunch that contrasts beautifully with the soft chicken. It&# 226;ÂÂs an excellent choice for weeknight dinners when you crave bold, restaurant-quality flavors without the hassle. Serve it hot over steamed rice to soak up every drop of the delicious sauce.Ingredients
Directions
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Cut the chicken breast into 1-inch cubes.
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In a bowl, combine the chicken cubes, 2 tablespoons soy sauce, 1 1/2 tablespoons cold water, 1 1/2 tablespoons cornstarch, and 1/4 teaspoon garlic salt.
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Stir the mixture evenly in one direction and let the chicken marinate for 30 minutes.
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Remove the tips and seeds from the dried red chiles, then cut them into 1-inch pieces.
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In a small bowl, combine the remaining 2 tablespoons soy sauce, 1 tablespoon white wine or sherry, 1 tablespoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1 teaspoon sesame oil. Set aside.
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Heat 2 to 3 inches of oil in a wok over high heat until it reaches 400ðF (200ðC).
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Carefully add the marinated chicken to the hot oil and fry for about 30 seconds until lightly browned.
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Remove the chicken from the wok and drain on paper towels. Drain all but 2 tablespoons of oil from the wok.
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Reduce heat to medium-high. Add the dried chiles to the remaining oil and fry until they begin to darken.
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Add the chopped gingerroot to the wok and stir-fry for a few seconds until fragrant.
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Return the fried chicken to the wok, stirring and tossing to combine with the chiles and ginger.
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Pour in the prepared soy-wine sauce mixture. Cook, stirring constantly, just until the sauce thickens and coats the chicken.
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Remove from heat and immediately sprinkle with 1/2 cup of roasted peanuts.
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Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 195.2kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.1g6%
- Cholesterol 96.5mg33%
- Sodium 929.5mg39%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 36.4g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your wok is very hot before adding the chicken to achieve a good sear.
Adjust the number of dried red chiles based on your preferred heat level. Removing the seeds reduces the spiciness.
If you do not have white wine, you can substitute with additional soy sauce or chicken broth, though the flavor profile will change slightly.
Serve immediately while the peanuts are still crunchy.
