Kung Pao Chicken

Name: Kung Pao Chicken
Yield: 4
Cuisine: China
Ingredients: 500 g Chicken; 2 tablespoons Soy sauce; 100 g Peanuts; 1 tablespoon Chilli Powder; 1 teaspoon Rice Vinegar; 6 cloves Garlic Clove; 2 tablespoons Cornstarch; 2 tablespoons Water; 1 tablespoon Brown Sugar; 4 Spring Onions; 2 tablespoons Sesame Seed Oil; 2 tablespoons Sake; 220 g Water Chestnut

Media

Contains allergens

Cereales con glutenSojaCacahuetes

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein22 %32 g
Carbs18 %26 g
Fat60 %38 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	574 kcal	212 kcal
Protein	32 g	11.8 g
Carbs	26 g	9.6 g
Fat	38 g	14 g

One serving is about 271 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Chinese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Chinese

Ingredients

500 g Chicken
2 tablespoons Soy sauce
100 g Peanuts
1 tablespoon Chilli Powder
1 teaspoon Rice Vinegar
6 cloves Garlic Clove
2 tablespoons Cornstarch
2 tablespoons Water
1 tablespoon Brown Sugar
4 Spring Onions (Chopped)
2 tablespoons Sesame Seed Oil
2 tablespoons Sake
220 g Water Chestnut

Instructions

Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
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.
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.