Hunan Kung Pao

May 14, 2023May 14, 20230 7
Hunan Kung Pao: A Spicy and Flavorful Chicken and Shrimp Stir Fry Recipe
in Entree

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 skinless , boneless chicken breast halves - cut into 1 inch cubes
20 peeled and deveined large shrimp
4 teaspoons soy sauce
4 teaspoons rice wine
2 teaspoons sesame oil
1 tablespoon cornstarch
1/2 cup vegetable oil , divided
4 cloves garlic , minced
16 dried red chile peppers , cut in half
2 teaspoons Szechuan peppercorns ( optional )
1 red bell pepper , sliced
1 green bell pepper , sliced
1/4 cup dark soy sauce
2 tablespoons rice wine
2 teaspoons white sugar
1 cup salted peanuts
4 green onions , cut into 3 inch lengths
2 dashes sesame oil , or to taste ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
563
Sugar
8g
Fat
46g
Hunan Kung Pao is a classic Chinese dish that is known for its spicy and pungent flavor. This dish originated in the Sichuan province of China, but it has become popular all around the world. The dish gets its name from Ding Baozhen, a governor of the Hunan province who invented the recipe. Hunan Kung Pao is a stir fry dish that combines tender chicken, succulent shrimp, crunchy peanuts, and a spicy sauce made from dried chili peppers. The combination of sweet, salty, and spicy flavors makes this dish a favorite among Chinese food lovers.

Instructions

1.In a large bowl, combine the chicken, shrimp, soy sauce, rice wine, sesame oil, and cornstarch. Stir until the chicken and shrimp are coated evenly.
2.Heat half of the vegetable oil in a wok or large skillet over high heat. Once the oil is hot, add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3.In the same pan, add the remaining vegetable oil over high heat. Add garlic, dried chile peppers, and Szechuan peppercorns (if using) and stir fry for 30 seconds until fragrant.
4.Add the sliced bell peppers and stir fry for 2-3 minutes until slightly softened.
5.Add the dark soy sauce, rice wine, and sugar to the pan and stir to combine.
6.Return the cooked chicken to the pan, along with the peanuts and green onions. Toss everything together and cook for an additional 1-2 minutes.
7.Finally, add a few dashes of sesame oil (if using), and stir to coat everything evenly. Serve hot with steamed rice.

PROS

Hunan Kung Pao is a spicy and flavorful dish that combines tender chicken, succulent shrimp, and crunchy peanuts.
This dish is easy to make and perfect for a quick weeknight dinner.

CONS

This dish is high in sodium and may be too spicy for those who do not like spicy food.
Additionally, it contains peanuts which may trigger allergic reactions in some individuals.

HEALTH & BENEFITS

This dish is high in protein and contains a variety of vitamins and minerals such as vitamin C, vitamin B6, and potassium. The spices used in this dish such as garlic and Szechuan peppercorns have anti-inflammatory and digestive properties.

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