Kung Pao Chicken




Kung Pao Chicken


Kung Pao chickKen is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour!




1 1/2 pounds boneless skinless chicken breasts , cut into small pieces
3 Tablespoons olive oil
1 teaspoon crushed red pepper flakes (or more to increase spiciness)
1/2 cup dry roasted peanuts
1 teaspoon freshly grated ginger
1 English cucumber chopped
1 carrot , chopped

For the Marinade
1 Tablespoon rice vinegar
1/4 teaspoon granulated sugar
1 teaspoon low-sodium soy sauce
1 large egg white
1 teaspoon cornstarch

For the Sauce:
1 teaspoon cornstarch
1/4 cup low-sodium chicken broth
1 teaspoon chili paste with garlic (or use sriracha hot sauce with a little minced garlic)
2 Tablespoons low-sodium soy sauce
1 Tablespoon rice vinegar
1 1/2 teaspoons granulated sugar
1 teaspoon red wine vinegar
1 teaspoon sesame oil
hot cooked rice , for serving



Step 1:    In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside. Add 1 tablespoon of oil to wok or frying pan and heat to medium. Add  peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts to a bowl.



Step 2:     Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer. Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through). Repeat with cooking remaining chicken.


Step 3:    Heat up the same pan. Add red pepper flacks.  Add ginger, carrots and cucumber. Stir-fry for 1-2 minutes.  Add chicken back in.  Stir and mix well.    Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.  Add the peanuts.  Mix well and serve





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Recipe Name
Kung Pao Chicken
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