Kung Pao Chicken
Votes: 2
Time: 25 min.
Complexity: easily
Quantity: 473
Complexity: easily
Quantity: 473
The easiest and quickest Chinese chicken kung bao recipe, perfect for indulging yourself and your loved ones if you're craving Asian flavors. The main ingredients of kung bao are chicken, vegetables, peanuts, and chili. It's made with chicken breasts, briefly marinated in soy sauce and rice wine while you stir-fry. The recipe calls for a store-bought stir-fry mix, typically made with strips of bell peppers, broccoli, green beans, and carrots. Stir-fry all the vegetables along with the chicken pieces over high heat and toss with an Asian-inspired sauce, which contains cornstarch for a deliciously thick consistency. Serve the kung bao chicken with steamed rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg skinless and boneless chicken breasts, cut into small pieces
- 1 tbsp + 2 tsp soy sauce
- 1 tbsp. l. + 2 tsp. Chinese rice wine or dry sherry
- 3.5 tsp cornstarch
- 1 tbsp. sugar
- 1.5 tsp Asian chili oil or sesame oil
- 3 tbsp. l. peanut butter
- 3 cloves garlic, thinly sliced
- 4 cm ginger root, peeled and thinly sliced
- 2 bunches of green onions (cut the white parts into 1 cm pieces, thinly slice the greens)
- 4 cups stir-fry vegetable mix (broccoli, snap peas, carrots, bell peppers)
- 0.5 cup salted peanuts
- Cooked rice, for serving (optional)
We recommend
Recipes with similar ingredients: chicken breasts, rice wine, sherry, chili oil, Peanut butter, broccoli cabbage, green onions, Peanut
Cooking the dish according to the recipe:
- In a medium bowl, combine 1 tablespoon soy sauce, 2 teaspoons each of rice wine, cornstarch, and water. Add the chicken and toss to combine. Cover and refrigerate until ready to cook.
- In a small bowl, combine the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine, 1 1/2 teaspoons cornstarch, sugar, chili oil, and 2 tablespoons water.
- Heat 2 tablespoons of peanut oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 30 seconds. Transfer to a plate.
- Heat the remaining 1 tablespoon peanut oil in a skillet. Add the garlic, ginger, white part of the scallion, and chopped vegetables; cook until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and cook until the chicken is cooked through, 3 to 5 minutes. Stir in the soy sauce and chili oil mixture, add to the skillet, and cook until the sauce thickens, 30 seconds. Serve with rice, garnished with green onions.
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