Kung Pao Chicken
Kung Pao Chicken from China. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- —
- 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 are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Salt30 ml
- Soy sauce30 ml
- Sesame Seed Oil30 ml
- Corn Flour30 ml
- Water30 ml
- Chicken500 g
- Fresh chilli15 ml
- Vinegar4.9 ml
- Sugar15 ml
- Spring onion4
- Garlic6 clove
- Water220 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 minStep 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.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
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
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. 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 — not a chatbot.
How long does Kung Pao Chicken take?
50 min all in — 20 min prep, 30 min rest. That is the time on this recipe, not a guess.
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.
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 sugar?
1 tbsp of 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.