Kung Pao Chicken | Better Than Takeout Kung Pao Chicken Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

Cut 1 lb chicken breast/thighs into bite-sized pieces.

Add 1/2 tsp pepper, 1 tbsp soy sauce and mix well.

Add 1 tbsp cooking oil and mix well.

Coat with 2 tbsp cornstarch and set aside for 30 minutes.

Cut and deseed 6-10 dried red chilies.

Remove all the seeds or the dish might end up too spicy.

Finely chop 1/2-inch piece of ginger and 4 garlic cloves.

Cut the white part of 10 scallions into 2 inch pieces.

On medium high heat, fry the chicken until browned and cooked through, ensuring all pieces are in contact with the pan.

Set aside the chicken when done and retain 3 tbsp oil.

Stir fry the minced ginger and garlic for 1 minute on low heat.

Stir fry the dried red chilies for 30 seconds.

Stir fry the chicken for a minute.

Pour in the sauce and stir fry for 2-3 minutes.

Add 1/4 cup roasted peanuts/cashews and mix well.

Kung Pao chicken is ready! Serve with plain rice, fried rice or noodles.

Cooking Techniques

Spice Level:

Allergens