Kung Pao Chicken II

May 18, 2023May 18, 20230 2
Kung Pao Chicken II Recipe for Spice Lovers
in Entree

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 teaspoons cornstarch , divided
5 teaspoons soy sauce , divided
5 teaspoons dry sherry , divided
1/4 teaspoon salt
3 boneless skinless chicken breast halves , cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or 2 tablespoons water
1 1/2 teaspoons sugar
3 tablespoons vegetable oil , divided
1/3 cup salted peanuts
6 -8 small dried hot chili peppers
1 1/2 teaspoons fresh ginger , minced
2 green onions , with tops , cut into 1 1/2-inch pieces
to taste green onion ( for garnish )
to taste dried hot chili peppers ( for garnish )

Nutrision Information

Servings Per Recipe
4
Calories
425
Sugar
4g
Fat
30g
Kung Pao Chicken II is a popular Sichuan dish that has become a staple in Chinese restaurants around the world. This spicy and flavorful dish is traditionally made with chicken, peanuts, dried chili peppers, and Sichuan peppercorns. The dish is named after Ding Baozhen, a Qing Dynasty official, who is said to have enjoyed the dish. Kung Pao Chicken II is a variation of this classic dish, with a few changes to the ingredients and preparation method. This dish is perfect for spice lovers who enjoy a bit of heat in their food.

Instructions

1.In a small bowl, mix together 2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 teaspoons of dry sherry, and salt.
2.Add the chicken pieces to the mixture and toss to coat them.
3.In another bowl, mix together 1 1/2 teaspoons of cornstarch, 3 teaspoons of soy sauce, 3 teaspoons of dry sherry, red wine vinegar, chicken broth, and sugar.
4.In a wok or large skillet, heat 2 tablespoons of oil over high heat.
5.Add the chicken mixture and stir-fry until browned and cooked through.
6.Remove the chicken from the wok and set aside.
7.Add the remaining 1 tablespoon of oil to the wok and heat over high heat.
8.Add the peanuts, dried chili peppers, and ginger and stir-fry for 30 seconds.
9.Add the green onions and stir-fry for another 30 seconds.
10.Return the chicken to the wok and pour in the sauce mixture.
11.Stir-fry for another minute or until the sauce thickens and coats the chicken pieces.
12.Garnish with green onions and dried chili peppers.
13.

PROS

Kung Pao Chicken II is a delicious and spicy dish that is sure to awaken your tastebuds.

The chicken is tender and juicy, and the peanuts add a nice crunch.

This dish is also easy to make and can be ready in under 30 minutes.

CONS

Kung Pao Chicken II is a spicy dish, so it may not be suitable for those who cannot handle heat.

Also, the peanuts can be a choking hazard for some people.

HEALTH & BENEFITS

Kung Pao Chicken II is a good source of protein and essential vitamins and minerals.
The chicken provides high-quality protein, while the peanuts add healthy fats and fiber to the dish.
The ginger in the dish has anti-inflammatory properties and can aid in digestion.

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