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Kung Pao chicken

Kung Pao chicken
4.2 160 ratings
Prep. 20 min
Total 1 h 30 min
2 portions
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Ingredients

  • chicken thigh fillet cut into quarters (4-5 cm pieces)
    500 g
  • light soy sauce
    15 g
  • dark soy sauce
    10 g
  • Chinese cooking wine (Shaoxing wine - see Tips)
    10 g
  • water
    30 g
  • Chinese black vinegar (see Tips)
    5 g
  • white sugar
    5 g
  • Sichuan pepper
    ⅛ tsp
  • garlic clove
    1
  • fresh ginger peeled
    20 g
  • oil
    20 g
  • dried chillies deseeded
    3 - 5
  • spring onions/shallots trimmed and cut into pieces (4 cm)
    2
  • unsalted peanuts roasted
    30 g

Difficulty

easy

Nutrition per 2 portions

Sodium 1804 mg
Protein 102.5 g
Calories 4243.9 kJ / 1010.5 kcal
Fat 60.5 g
Fibre 5.9 g
Saturated Fat 12.4 g
Carbohydrates 13.2 g

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