Main Dishes

Restaurant Style Kung Pao Chicken

240

This Kung Pao Chicken recipe has been tried and tested many, many times in our home and it never fails to impress! I think I like it even better than the restaurant version (no joke).

4
1 1/2 lbs. chicken breast, cut into chunks
3 Tbs peanut oil or vegetable oil
1 tsp red pepper flakes (or more to increase spiciness)
1/2 cup peanuts
1 tsp fresh ginger, finely chopped
2 green onion, cut into 1/2 inch slices

Marinade
1 Tbs rice vinegar
1/4 tsp sugar
1 tsp soy sauce
1 egg white
1 Tbs corn starch

Sauce
1 tsp. cornstarch
1/4 cup chicken stock
1 tsp chili paste with garlic
2 Tbs soy sauce
1 Tbs rice vinegar
1 1/2 tsp sugar
1 tsp red wine vinegar
1 tsp Asian sesame oil
First, make the marinade by mixing all ingredients in a bowl. Add chicken to marinade and set aside. Add 2 tablespoons of oil to wok or frying pan and heat to medium. Add red pepper flakes and peanuts to...
See the full directions on my site
Nutritions

Calories
532

Sodium
747mg
31% DV

Fat
29g
46% DV

Protein
43g
86% DV

Carbs
14g
4% DV

Fiber
5g
21% DV