Kung Pao Chicken
Kung Pao Chicken is a spicy and flavorful Chinese dish that originates from the Sichuan province in China. It is made with diced chicken, peanuts, and a variety of vegetables, and is stir-fried in a spicy sauce made with chili peppers, garlic, and Sichuan peppercorns.
To make Kung Pao Chicken at home, you will need the following ingredients:
500g (1 lb) boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons vegetable oil
1 tablespoon Sichuan peppercorns
2 cloves garlic, minced
2-3 dried chili peppers, stemmed and chopped
1 tablespoon soy sauce
1 teaspoon Chinese rice wine (shaoxing)
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup peanuts
2 stalks green onion, thinly sliced
2 tablespoons chopped cilantro
To prepare the Kung Pao Chicken, follow these steps:
- Heat the oil in a wok or large pan over high heat.
- Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
- Add the garlic and chili peppers, and stir-fry for an additional 30 seconds.
- Add the diced chicken and stir-fry for 2-3 minutes until it is cooked through.
- In a small bowl, mix together the soy sauce, rice wine, cornstarch, sugar, and salt to make the sauce.
- Add the sauce to the pan and stir-fry until it has thickened and coated the chicken.
- Add the peanuts and stir-fry for 1-2 minutes until they are toasted.
- Garnish with green onions and cilantro, and serve hot over rice or noodles.
Tips for preparation of Kung Pao Chicken
To make Kung Pao Chicken at home, you will need the following ingredients:
500g (1 lb) boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons vegetable oil
1 tablespoon Sichuan peppercorns
2 cloves garlic, minced
2-3 dried chili peppers, stemmed and chopped
1 tablespoon soy sauce
1 teaspoon Chinese rice wine (shaoxing)
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup peanuts
2 stalks green onion, thinly sliced
2 tablespoons chopped cilantro
To prepare the Kung Pao Chicken, follow these steps:
- Heat the oil in a wok or large pan over high heat.
- Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
- Add the garlic and chili peppers, and stir-fry for an additional 30 seconds.
- Add the diced chicken and stir-fry for 2-3 minutes until it is cooked through.
- In a small bowl, mix together the soy sauce, rice wine, cornstarch, sugar, and salt to make the sauce.
- Add the sauce to the pan and stir-fry until it has thickened and coated the chicken.
- Add the peanuts and stir-fry for 1-2 minutes until they are toasted.
- Garnish with green onions and cilantro, and serve hot over rice or noodles.
Kung Pao Chicken serving size
The serving size of Kung Pao Chicken will depend on the size of the portion and the appetite of the person eating it. As a general guide, a serving size of Kung Pao Chicken could be around 6-8 ounces (180-240 grams) per person. This is a rough estimate and the actual serving size may vary depending on individual circumstances and preferences. It’s important to note that serving sizes are only a general guide and it’s important to pay attention to your own hunger and fullness cues to determine the right amount of food for you.
Kung Pao Chicken nutrition value
A standard serving of Kung Pao Chicken may contain around 250-350 calories, with a significant amount of protein from the chicken and carbohydrates from the rice or noodles that are often served with the dish.
It may also contain some fat, depending on the amount of oil used in the cooking process.
Kung Pao Chicken is typically made with a variety of vegetables, such as bell peppers, onions, and peanuts, which can provide some fiber and nutrients.
However, the dish is often high in sodium due to the use of soy sauce and other seasonings.
It is important to pay attention to portion size and balance it with other nutrient-dense foods as part of a healthy diet.