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Classic Kung Pao Chicken Recipe
|Boneless skinless chicken breast/Cutlet||1 , uncooked|
|Chinese rice wine||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Vegetable oil/Peanut oil||7 Tablespoon (For Stir Frying)|
|Tapioca starch||1 Teaspoon|
|Vinegar||1⁄2 Tablespoon (Chin Kiang Brand)|
|Sesame oil||1 Tablespoon|
|Dried red peppers||10|
|Ginger root||1 Teaspoon, finely chopped|
Serving size: Complete recipe
Calories 2031 Calories from Fat 1553
% Daily Value*
Total Fat 179 g274.8%
Saturated Fat 24.2 g120.9%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 1298.9 mg54.1%
Total Carbohydrates 46 g15.3%
Dietary Fiber 12.6 g50.4%
Sugars 23.7 g
Protein 71 g142.5%
Vitamin A 53.7% Vitamin C 9.1%
Calcium 13% Iron 39.4%
*Based on a 2000 Calorie diet
Stir fry raw peanuts in 4 Tbs of oil over medium heat until golden brown.
Remove and cool on paper towel.
Combine the ingredients listed above to make the combined seasoning sauce.
Heat 2 Tbs oil in wok.
Drop in diced chicken and stir fry until the color turns white (about 1 1/2 minutes).
Remove and set aside.
Heat 1 Tbs oil in wok.
Stir fry the dried red peppers until they become black; add the chopped ginger and chicken, stirring constantly.
Then add the combined seasoning sauce and mix thoroughly.
Turn off heat, then mix in peanuts.