Kung Pao (Chicken Chunks With Peanuts In Spic)

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Servings: 6 Difficulty: Intermediate
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A fiery Sichuan classic featuring tender chicken, crispy peanuts, and dried chilies in a savory, tangy sauce.
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This authentic Kung Pao chicken delivers a perfect balance of spicy, savory, and sweet flavors that define Sichuan cuisine. Tender chunks of chicken breast are wok-fried until golden, then tossed with crunchy roasted peanuts, vibrant red bell peppers, and aromatic dried chilies. The dish is coated in a rich, glossy sauce made from soy sauce, vinegar, sugar, and chili paste, creating a complex umami profile with a distinct kick of heat. It’s a quick, satisfying weeknight dinner that pairs perfectly with steamed jasmine rice to soak up every drop of the flavorful sauce. Ideal for spice lovers looking for a restaurant-quality meal at home.

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Kung Pao (Chicken Chunks With Peanuts In Spic)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 7540.2

Description

This authentic Kung Pao chicken delivers a perfect balance of spicy, savory, and sweet flavors that define Sichuan cuisine. Tender chunks of chicken breast are wok-fried until golden, then tossed with crunchy roasted peanuts, vibrant red bell peppers, and aromatic dried chilies. The dish is coated in a rich, glossy sauce made from soy sauce, vinegar, sugar, and chili paste, creating a complex umami profile with a distinct kick of heat. It&# 226;ÂÂs a quick, satisfying weeknight dinner that pairs perfectly with steamed jasmine rice to soak up every drop of the flavorful sauce. Ideal for spice lovers looking for a restaurant-quality meal at home.

Ingredients

Directions

  1. Trim the ends off the green onions and cut the light green and white parts into 1-inch sections.
  2. Peel the skin off the chicken breasts and remove any meat from the bones if using bone-in chicken.
  3. Slice the chicken meat into 1-inch strips, then cut crosswise into 1-inch cubes.
  4. Mix the egg white and water chestnut flour to coat the chicken pieces, ensuring they are evenly covered.
  5. In a small bowl, combine the chicken stock, sesame oil, Chinese red vinegar, dark soy sauce, chili paste with garlic, dry sherry, and sugar to create the sauce base.
  6. Heat the peanut oil in a wok or large skillet over medium-high heat until shimmering.
  7. Stir-fry the coated chicken pieces in batches until golden brown and cooked through, then remove from the wok.
  8. Add the minced ginger and garlic cloves to the hot oil and stir-fry for 30 seconds until fragrant.
  9. Return the chicken to the wok and add the green onion sections and raw peanuts.
  10. Pour the sauce mixture over the chicken and toss everything together until the sauce thickens and coats the ingredients evenly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 7540.2kcal
% Daily Value *
Total Fat 789.6g1215%
Saturated Fat 139.8g699%
Cholesterol 255.0mg85%
Sodium 243.6mg11%
Total Carbohydrate 19.2g7%
Dietary Fiber 10.2g41%
Sugars 5.6g
Protein 124.0g248%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kung pao chicken, sichuan chicken, spicy chicken, peanut stir fry, chinese takeout, chicken breast recipe, dried chilies, soy sauce glaze, quick dinner, wok cooking, umami, heat level, garlic ginger, rice accompaniment, protein rich, family meal
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