Kung Pao Chicken
Hui Belanda cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
A spicy, savory Chinese-style stir-fry made with crispy cornstarch-coated chicken, aromatics, dried red peppers, a glossy oyster-soy sauce, and nuts. The chicken is fried until golden before being tossed with the sauce and stir-fried ingredients.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, tree nuts, sesame, eggs, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 6 g
- 50 g
- 10 g
- 5 g
- 6 g
- 4 g
- 1 g
- 3 g
- 30 g
Sauce
- 35 g
- 25 g
- 45 g
- 25 g
- 100 g
- 3 g
- 10 g
Stir-fry
- 15 g
- 30 g
- 15 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 775 g before cooking, which is about 260 g per serving.
Steps
Cut the chicken thigh fillets into bite-size pieces and place them in a bowl. Add the minced garlic, beaten egg, soy sauce, sesame oil, salt, sugar, black pepper, and crumbled bouillon cube. Mix thoroughly so every piece is coated, then leave to marinate for about 15 minutes.
Add the cornstarch to the marinated chicken and toss until the pieces are evenly covered in a thick, dry-looking coating.
Prepare the sauce by combining the oyster sauce, rice vinegar, dark soy sauce, sugar, water, crumbled stock cube, and cornstarch in a bowl. Stir until the sugar and cornstarch are well dispersed and set aside.
Prepare the stir-fry ingredients: slice the spring onions, chop or slice the remaining garlic and ginger, and prepare the dried red peppers.
Heat enough neutral oil for frying in a deep skillet or wok. Fry the coated chicken in batches, turning as needed, until crisp and golden brown and cooked through. Remove and drain on a rack or paper towels.
Pour off excess frying oil, leaving a small amount in the wok. Heat it over medium-high heat, then add the garlic, spring onions, ginger, and dried red peppers.
Stir-fry the aromatics until the garlic is lightly golden and fragrant and the dried peppers have released their aroma, taking care not to burn the garlic.
Stir the prepared sauce again, then pour it into the hot wok. Cook while stirring until it bubbles and thickens into a glossy sauce.
Add the fried chicken to the wok and toss thoroughly to coat every piece with the sauce.
Add the nuts and stir once more. Serve immediately while the chicken is hot and the coating is still crisp.
Notes
The source specifies 1–2 tablespoons of rice vinegar; 1½ tablespoons is used here as a midpoint. Fry the chicken in batches so the coating crisps rather than steams. The nut variety is unspecified; peanuts are traditional for kung pao chicken, while cashews are an alternative.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 482
- Protein
- 26 g
- Carbs
- 37 g
- Fat
- 26 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
