Kung Pao Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 450.4
- Total Fat: 22.4 g
- Cholesterol: 116.2 mg
- Sodium: 1,064.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 12.6 g
- Protein: 29.6 g
View full nutritional breakdown of Kung Pao Chicken calories by ingredient
Number of Servings: 4
Ingredients
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*Soy Sauce, 1 tbsp
Sherry, dry, 1 fl. oz
Water, tap, 1 fl oz
Egg, fresh, whole, raw, 1 large
*Canola Oil, 1 tbsp
Corn Starch, 2 grams
*Kikkoman Soy Sauce, 1 tbsp
*Kikkoman Lite Soy Sauce, 1 tbsp
*seasoned rice vinager, 1 serving
Chicken stock, home-prepared, 2 grams
Granulated Sugar, 3 tsp
Salt, .5 tsp
Sesame Oil, 1 1tsp
Corn Starch, 1 grams
Chicken Thigh, 336 grams
*Pepper, ancho, dried, 12 pepper
Garlic, 2 cloves
Pepper, black, 1 dash
Peanuts, dry-roasted, .5 cup
Tips
Sichuan peppercorns I could not find to add, but the recipe calls for it. You are also going to need 3 cups of oil.
Directions
Marinade
1.) combine marinade, add chicken pieces, marinate 30mins. 2.) combine sauce, whisk in corn starch last. 3.) Wok over high heat, heat 3 cups oil to 350f carefully slide chicken into wok, stir-fry 3-4 mins, remove and drain on paper towels. Remove all but one tbsp of oil from wok. 4.) Heat oil, add chiles stir-fry til dark red and chile plumps. Add garlic, stir-fry til you smell the garlic aroma, 10 secs. Add sichuan peppercorn. 5.) Return to wok, stir-fry 30secs, stir the sauce and pour into the center. Toss with chicken, cook until sauce thickens, add peanuts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRROZIER69.
1.) combine marinade, add chicken pieces, marinate 30mins. 2.) combine sauce, whisk in corn starch last. 3.) Wok over high heat, heat 3 cups oil to 350f carefully slide chicken into wok, stir-fry 3-4 mins, remove and drain on paper towels. Remove all but one tbsp of oil from wok. 4.) Heat oil, add chiles stir-fry til dark red and chile plumps. Add garlic, stir-fry til you smell the garlic aroma, 10 secs. Add sichuan peppercorn. 5.) Return to wok, stir-fry 30secs, stir the sauce and pour into the center. Toss with chicken, cook until sauce thickens, add peanuts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRROZIER69.