Kung Pao Chicken
Kung Pao Chicken from China.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 20 min
- Cook
- —
- Rest
- 30 min
- Total
- 50 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Kung Pao Chicken is listed as chicken from China. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Salt30 ml
- Soy sauce30 ml
- Sesame seed oil30 ml
- Corn flour30 ml
- Water30 ml
- Chicken500 g
- Chilli powder15 ml
- Vinegar4.9 ml
- Brown sugar15 ml
- Garlic6 clove
- Water chestnut220 g
- Peanuts100 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
Step 2
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
30 min
Step 3
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts.
Step 4
Heat sauce slowly over medium heat until aromatic. Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear.
Step 5
When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.
Nutrition
Per serving · estimate
- Calories
- 802 kcal
- Protein
- 59.8 g
- Carbs
- 33.1 g
- Fat
- 51.4 g
- Saturated fat
- 6 g
- Fibre
- 11.9 g
- Sugar
- 9.3 g
- Sodium
- 3450 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Soy
- Wheat
- Sesame
- Peanuts
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kung Pao Chicken take?
50 min all in — 20 min prep, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Soy, Wheat, Sesame, Peanuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
9 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tbsp.
How much soy sauce?
2 tbsp of Soy sauce.
How much vinegar?
1 tsp of Vinegar.
How much brown sugar?
1 tbsp of Brown sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.