Kung Pao Chi (Chicken With Chilies & Nuts)

This classic Chinese dish delivers a perfect balance of spicy, savory, and nutty flavors. Tender cubes of boneless chicken breast are marinated for maximum flavor and then quickly stir-fried to retain moisture. The heat comes from dried red chilies, while roasted peanuts add a satisfying crunch. A glossy sauce made with soy sauce, rice wine, and sugar ties everything together. It is an ideal weeknight dinner that comes together in under an hour. Serve over steamed rice for a complete meal. The combination of textures and the aromatic ginger and garlic make this a crowd-pleaser. Adjust the amount of chilies to suit your preferred spice level. It is a versatile recipe that allows for easy customization while maintaining authentic taste.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Description

This classic Chinese dish delivers a perfect balance of spicy, savory, and nutty flavors. Tender cubes of boneless chicken breast are marinated for maximum flavor and then quickly stir-fried to retain moisture. The heat comes from dried red chilies, while roasted peanuts add a satisfying crunch. A glossy sauce made with soy sauce, rice wine, and sugar ties everything together. It is an ideal weeknight dinner that comes together in under an hour. Serve over steamed rice for a complete meal. The combination of textures and the aromatic ginger and garlic make this a crowd-pleaser. Adjust the amount of chilies to suit your preferred spice level. It is a versatile recipe that allows for easy customization while maintaining authentic taste.

Ingredients

1 pound Chicken Breast, Boned
4 tablespoons Soy Sauce
1.5 tablespoons Cold Water
1.5 tablespoons Cornstarch
0.25 teaspoon Garlic Salt
4 whole Dried Red Chiles
1 tablespoon White Wine or Sherry
1 tablespoon Sugar
0.5 teaspoon Salt
1 teaspoon Sesame Oil
0.5 cup Oil For Deep Frying
1 teaspoon Chopped Peeled Ginger root
0.5 cup Peanuts

Directions

1
Cut chicken breast into 1-inch cubes.
2
In a bowl, combine chicken, 2 tablespoons soy sauce, 1.5 tablespoons cold water, 1.5 tablespoons cornstarch, and garlic salt.
3
Stir evenly in one direction until the chicken is coated, then let marinate for 30 minutes.
4
Remove stems and seeds from dried red chiles, then cut them into 1-inch pieces.
5
In a small bowl, whisk together remaining 2 tablespoons soy sauce, white wine, sugar, 1 teaspoon cornstarch, salt, and sesame oil to form the sauce.
6
Heat 2 to 3 inches of oil in a wok over high heat until it reaches 400F (204C).
7
Carefully add the marinated chicken to the hot oil and fry for 30 seconds until just cooked through.
8
Remove chicken with a slotted spoon and drain on paper towels.
9
Drain off all but 2 tablespoons of oil from the wok.
10
Add the dried chile pieces to the remaining oil and fry until they turn dark and fragrant, being careful not to burn them.
11
Add chopped ginger and the fried chicken back into the wok, stirring and tossing to combine.
12
Pour in the soy-wine sauce mixture and cook, stirring constantly, just until the sauce thickens and coats the chicken.
13
Remove from heat and sprinkle with roasted peanuts before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 4g20%
Cholesterol 120mg40%
Sodium 900mg38%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 5g
Protein 35g70%

* 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

Use boneless, skinless chicken thighs for a richer flavor and more tender texture if preferred.

Adjust the number of dried chilies based on your heat tolerance. Removing seeds reduces spiciness.

Ensure the oil is hot enough before adding chicken to prevent sticking and ensure a good sear.

Serve immediately over steamed white rice or noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.

Keywords: chinese, chicken, stir-fry, spicy, peanuts, dried chilies, soy sauce, ginger, garlic, weeknight dinner, asian cuisine, tender chicken, crunchy, umami, quick meal, wok, sesame oil, cornstarch

Read it online: https://www.chefs-mate.com/recipe/kung-pao-chi-chicken-with-chilies-nuts/