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Recipes

Fiery Dragon Chicken

Kung Pao Chicken

About the Dish:

Kung Pao Chicken is a classic Chinese dish that originated in the Sichuan province. It is a spicy stir-fry dish made with chicken, peanuts, and vegetables. The chicken is marinated in a flavorful sauce and then stir-fried with peanuts, bell peppers, and onions. It is typically served over steamed rice or noodles. Kung Pao Chicken is known for its bold flavors, combining spicy, salty, and sweet tastes. The dish gets its heat from dried red chilies and Sichuan peppercorns, while soy sauce and vinegar add a salty and tangy flavor. The peanuts provide a crunchy texture and a nutty taste that complements the other ingredients. Overall, Kung Pao Chicken is a delicious and satisfying dish that is sure to please anyone who enjoys spicy and flavorful food.

Nutrition Information:

Nutrient Amount
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 75mg
Sodium 800mg
Total Carbohydrates 20g
Dietary Fiber 4g
Sugars 6g
Protein 25g

Ingredients:

Ingredient Quantity
Chicken breast 2
Roasted peanuts 1/2 cup
Red bell pepper 1
Onion 1
Dried red chilies 4
Sichuan peppercorns 1/2 teaspoon
Garlic cloves 3
Ginger 1-inch piece
Soy sauce 3 tablespoons
Vinegar 1 tablespoon
Sugar 1 tablespoon
Cornstarch 1 tablespoon
Vegetable oil 2 tablespoons

Cooking Instructions:

  • Step 1: Cut the chicken into bite-sized pieces and marinate in a mixture of soy sauce, vinegar, sugar, and cornstarch for 30 minutes. Meanwhile, soak the dried red chilies in hot water for 10 minutes, then drain.
  • Step 2: Heat vegetable oil in a wok or large frying pan over high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned. Remove the chicken from the pan and set aside.
  • Step 3: In the same pan, add the soaked dried red chilies and Sichuan peppercorns. Stir-fry for a minute until fragrant. Then, add the minced ginger and garlic, and stir-fry for another minute.
  • Step 4: Add the sliced onion and diced red bell pepper to the pan and stir-fry for 2-3 minutes until slightly softened.
  • Step 5: Return the cooked chicken to the pan and stir to combine with the vegetables. Add the roasted peanuts and toss well.
  • Step 6: In a small bowl, mix together soy sauce and vinegar. Pour this sauce over the chicken and stir to coat evenly.
  • Step 7: Cook for another 2 minutes, until the sauce has thickened slightly and everything is well combined.
  • Step 8: Serve the Kung Pao Chicken over steamed rice or noodles, and garnish with additional peanuts if desired.

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