Kung Pao Chicken Recipe

Kung Pao Chicken picture


Main Ingredient


 Chicken breast halves2 , skinned, boned and cubed
 Egg white1 , beaten
 Cornstarch2 Teaspoon
 Black bean sauce2 Tablespoon
 Water2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Hoisin sauce1 Tablespoon
 Rice vinegar1 Tablespoon
 Sherry2 Teaspoon
 Sugar1 Teaspoon
 Vegetable oil2 Tablespoon
 Unsalted peanuts1⁄2 Cup (8 tbs)
 Dried red chilies/1 teaspoon dried red pepper flakes,2
 Green onion2 Tablespoon, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 1264 Calories from Fat 638

% Daily Value*

Total Fat 74 g113.5%

Saturated Fat 10.3 g51.6%

Trans Fat 0.1 g

Cholesterol 200 mg

Sodium 1225.7 mg51.1%

Total Carbohydrates 47 g15.6%

Dietary Fiber 10.9 g43.5%

Sugars 15 g

Protein 107 g213.8%

Vitamin A 33.5% Vitamin C 44%

Calcium 13.9% Iron 37.2%

*Based on a 2000 Calorie diet


Combine chicken, pork, vinegar, soy sauce, Sherry and chili powder or red pepper in bowl and marinate 1 hour.
Place cornstarch in shallow bowl.
Combine green onions and chili in another bowl.
Mix salt, pepper and sugar in separate bowl and set aside.
Heat oil in wok or large skillet to 375°F.
Drain meat mixture and toss in cornstarch.
Add to wok in small batches, separating shreds with fork.
Cook until crisp.
Transfer to paper towels to drain.
Pour off all but 3 tablespoons oil from wok.
Heat remaining oil until hot.
Add green onions and chili and stir-fry for 30 seconds.
Add salt, pepper and sugar, stir-frying for 10 seconds.
Add peas and meat and stir-fry just until heated through.