{"id":2480,"date":"2022-12-18T22:14:03","date_gmt":"2022-12-18T22:14:03","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2480"},"modified":"2026-01-01T19:39:52","modified_gmt":"2026-01-01T19:39:52","slug":"kung-pao-chicken","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/kung-pao-chicken\/","title":{"rendered":"Kung Pao Chicken"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Kung Pao Chicken<\/span><\/h2>\n
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Kung Pao Chicken\u00a0is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up!\u00a0<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Karina from Cafe Delites<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Chicken:<\/span><\/h4>
  • 28<\/span> ounces (800 g)<\/span> boneless, skinless chicken breast <\/span> cut into 1 inch cubes<\/span><\/li>
  • 1<\/span> tablespoon<\/span> shaoxing wine or dry sherry<\/span><\/li>
  • 1<\/span> tablespoon<\/span> light soy sauce<\/span><\/li>
  • 2<\/span> teaspoons<\/span> baking soda<\/span><\/li>
  • 1<\/span> teaspoon<\/span> cornstarch \/ corn flour<\/span><\/li><\/ul><\/div>

    <\/span>Sauce:<\/span><\/h4>
    • \u00bd<\/span> cup<\/span> low-sodium chicken stock<\/span> or broth — water can be used<\/span><\/li>
    • 5<\/span> tablespoons<\/span> light soy sauce<\/span><\/li>
    • 2<\/span> tablespoons<\/span> Chinese black vinegar<\/span> or substitute good-quality balsamic vinegar<\/span><\/li>
    • 2<\/span> tablespoon<\/span> Chinese Shaoxing wine<\/span> or dry sherry<\/span><\/li>
    • 2<\/span> teaspoon<\/span> dark soy sauce<\/span><\/li>
    • 2<\/span> teaspoons<\/span> hoisin sauce<\/span><\/li>
    • 2<\/span> tablespoons<\/span> sugar*<\/span><\/li>
    • 1<\/span> teaspoon<\/span> cornstarch \/ corn flour<\/span><\/li><\/ul><\/div>

      <\/span>Stir Fry:<\/span><\/h4>
      • 4<\/span> tablespoons<\/span> cooking oil divided<\/span><\/li>
      • 1\u00bd<\/span> tablespoons<\/span> garlic<\/span> 4-6 cloves<\/span><\/li>
      • 1<\/span> tablespoon<\/span> ginger<\/span><\/li>
      • \u00bd<\/span> red bell pepper<\/span> capsicum seeded and diced<\/span><\/li>
      • \u00bd<\/span> green bell pepper<\/span> capsicum seeded and diced<\/span><\/li>
      • 8-10<\/span> dried chilies cut into \u00bd-inch pieces<\/span> adjust to taste<\/span><\/li>
      • 1<\/span> tablespoon<\/span> Sichuan peppercorns<\/span> lightly toasted and ground**<\/span><\/li>
      • 4<\/span> green onion \/ scallion stems cut into 1-inch pieces<\/span><\/li>
      • \u00bd<\/span> cup<\/span> roasted\/unsalted peanuts<\/span><\/li>
      • 2<\/span> teaspoons<\/span> sesame oil optional<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).<\/div><\/li>
        • Whisk sauce ingredients together until sugar dissolves; set aside.<\/div><\/li>
        • Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.<\/div><\/li>
        • Add remaining cooking oil into the same pan\/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.<\/div><\/li>
        • Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.<\/div><\/li>
        • Once it begins to thicken slightly, add chicken back into the pan\/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).<\/div><\/li>
        • Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.<\/div><\/li>
        • Serve immediately with steamed\/cooked rice or fried rice!<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          *Our kung pao sauce is not sweet for most of our readers and balances out the heat or spice-level. However, start with 1 teaspoon if you are hesitant or omit the sugar completely.<\/span>
          <\/div>\n**If you are sensitive to spice or you’d like a mild sauce, start with 1 teaspoon ground Sichuan peppercorns. Adjust accordingly to make it suitable to your taste.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2477,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,170,1991,136,138],"tags":[],"class_list":["post-2480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-chinese","category-chinese-banquet","category-entree","category-stir-fry"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/12\/Best-Kung-Pao-Chicken-IMAGE-2.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2480"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2480\/revisions"}],"predecessor-version":[{"id":2494,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2480\/revisions\/2494"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2477"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}