KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN | CHICKEN KUNG PAO

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.

Marinate chicken pieces with salt, pepper powder, dark soy sauce, corn flour, brown or white sugar, and sesame oil for 30 mins.

Prepare the Kung Pao Sauce by mixing low sodium soy sauce, rice vinegar, hoisin sauce, sugar, water, and cornstarch in a bowl. Set aside.

Cut the boneless chicken thighs into cubes, and cut the zucchini and red bell pepper into cubes. Cut the spring onion greens into small pieces.

Heat 1.5 tbsp oil in a wok and add the marinated chicken pieces. Stir-fry on high heat for 3 mins until browned, then remove and set aside.

In the remaining oil, add 1/2 tbsp oil, then add the cut red chillies, chopped ginger, and garlic. Stir-fry on high heat for around 30 secs.

Add the cubed zucchini and red bell peppers, seasoning with a pinch of salt and pepper powder. Mix and stir-fry on high heat for 3 mins.

Add back the fried chicken and roasted peanuts, mixing and stir-frying for 2 mins on high heat.

Lastly, add the prepared Kung Pao Sauce and spring onions, stir-frying for 2 mins on medium heat.

Serve hot with noodles or fried rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens