Kung Pao Chicken is a popular Chinese dish that is spicy, sweet, and savory all at once. This dish is known for its tender chicken, crunchy peanuts, and spicy chili peppers.

Kung Pao Chicken is a dish with a rich history that originates from the Sichuan province of China. The dish was named after Ding Baozhen, a Qing Dynasty official who is said to have enjoyed eating spicy food. Kung Pao Chicken was originally made with diced chicken, Sichuan peppercorns, garlic, and chili peppers, stir-fried together in a wok.

Over time, the recipe has evolved to include additional ingredients such as peanuts, soy sauce, and Shaoxing wine. The dish is known for its spicy, sweet, and savory flavor, and the peanuts provide a nice crunch to contrast the tender chicken.

To make the dish, you'll need to cut boneless, skinless chicken breasts into small cubes and stir-fry them in a wok with vegetable oil until they're browned and cooked through. Then, you'll set the chicken aside and stir-fry minced garlic, ginger, and green onions until fragrant. Dried chili peppers are added to the wok, along with the chicken and peanuts.

The sauce is made with cornstarch, soy sauce, Shaoxing wine, rice vinegar, sugar, and sesame oil, and is added to the wok to coat the chicken and peanuts evenly. The sauce should thicken up after a few minutes of stirring, creating a flavorful glaze.

Kung Pao Chicken is typically served hot with steamed rice, and can be garnished with additional green onions and sesame seeds for added flavor and texture.

Overall, Kung Pao Chicken is a delicious and flavorful dish that's easy to make at home. It's a great way to enjoy the spicy and savory flavors of Sichuan cuisine, and can be customized to your preferred level of spiciness.

If you're looking to make this dish at home, follow this step-by-step guide.

Ingredients:

1- 1 pound boneless, skinless chicken breasts, cut into small cubes

2- 1/2 cup peanuts, roasted and unsalted

3- 4-6 dried red chili peppers, cut into small pieces

4- 1 tablespoon vegetable oil

5- 1 tablespoon cornstarch

6- 1 tablespoon soy sauce

7- 1 tablespoon Shaoxing wine

8- 1 tablespoon rice vinegar

9- 1 tablespoon sugar

10- 1 teaspoon sesame oil

11- 2 cloves garlic, minced

12- 1 inch ginger, minced

13- 4 green onions, sliced diagonally

14- Salt and pepper, to taste

Directions:

1- In a small bowl, whisk together the cornstarch, soy sauce, Shaoxing wine, rice vinegar, sugar, and sesame oil. Set aside.

2- In a wok or large skillet, heat the vegetable oil over high heat. Add the chicken and stir-fry until browned and cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.

3- Add the garlic, ginger, and green onions to the wok and stir-fry for about 30 seconds, until fragrant.

4- Add the dried chili peppers and stir-fry for an additional 30 seconds.

5- Add the chicken back to the wok and stir-fry for another minute.

6- Add the peanuts and the sauce mixture to the wok and stir-fry until the sauce thickens and coats the chicken and peanuts evenly, about 2-3 minutes.

7- Serve hot with steamed rice.

Note:

1- Adjust the amount of chili peppers to your desired level of spiciness.

2- Make sure to use unsalted peanuts so the dish doesn't become too salty.

3- You can substitute Shaoxing wine with dry sherry or rice wine vinegar.

Nutrition Facts:

One serving (about 1 cup) of Kung Pao Chicken contains approximately:

  • Calories: 363
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Cholesterol: 73mg
  • Sodium: 541mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 2g
  • Sugars: 6g
  • Protein: 32g

Please note that these are approximate values and can vary depending on the brands and exact measurements used:

Chicken breasts (1 pound):

Calories: ~700 kcal

Carbohydrates: 0g

Protein: ~110g

Fat: ~15g

Sodium: ~300mg

Peanuts (1/2 cup, roasted and unsalted):

Calories: ~400 kcal

Carbohydrates: ~10g

 Protein: ~16g

 Fat: ~35g

Sodium: ~0mg

Dried red chili peppers (4-6 peppers):

Calories: ~20-30 kcal

Carbohydrates: ~4-6g

Protein: ~1-2g

Fat: ~0.5-1g

Sodium: ~0mg

Vegetable oil (1 tablespoon):

Calories: ~120 kcal

Carbohydrates: 0g

Protein: 0g

Fat: ~14g

Sodium: 0mg

Cornstarch (1 tablespoon):

Calories: ~30 kcal

Carbohydrates: ~7g

Protein: ~0g

Fat: ~0g

Sodium: ~0mg

Soy sauce (1 tablespoon):

Calories: ~10 kcal

Carbohydrates: ~1g

Protein: ~2g

Fat: ~0g

Sodium: ~900mg (Note: Soy sauce is usually high in sodium)

Shaoxing wine (1 tablespoon):

Calories: ~20 kcal

Carbohydrates: ~1g

Protein: ~0g

Fat: ~0g

Sodium: ~200mg

Rice vinegar (1 tablespoon):

Calories: ~2 kcal

Carbohydrates: ~0.2g

Protein: ~0g

Fat: ~0g

Sodium: ~2mg

Sugar (1 tablespoon):

Calories: ~45 kcal

Carbohydrates: ~12g

Protein: ~0g

Fat: ~0g

Sodium: ~0mg

Sesame oil (1 teaspoon):

Calories: ~40 kcal

Carbohydrates: ~0g

Protein: ~0g

Fat: ~4.5g

Sodium: ~0mg

Garlic (2 cloves):

Calories: ~10 kcal

Carbohydrates: ~2g

Protein: ~0.5g

Fat: ~0g

Sodium: ~1mg

Ginger (1 inch piece):

Calories: ~2 kcal

Carbohydrates: ~0.5g

Protein: ~0g

Fat: ~0g

Sodium: ~0mg

Green onions (4 onions):

Calories: ~16 kcal

Carbohydrates: ~3g

Protein: ~1g

Fat: ~0g

Sodium: ~8mg

This dish is a good source of protein, but is also relatively high in fat and sodium. To make this dish healthier, you can use less oil, reduce the amount of peanuts, and serve it with brown rice or quinoa instead of white rice.

kirolos

i'm just try to cook new things.

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