Kung Pao Chicken

85 mins (prep 70, cooking 15)
12 ingredients
4-6 servings
This recipe is from Kylie Kwong's "My China" cookbook and is absolutely delicious! A mouth-watering combination of fried chicken cubes, chiles and peanuts dressed with soy sauce and black vinegar."Gong Bao Jiding" in chinese, is named after 19th century Szechuanese Governor.The original recipe uses chicken thighs, I substituted with chicken breast.

Categories:  technique , stir-fry , condiments,-etc. , chicken-breast , poultry , marinades-and-rubs , equipment , <-4-hours , chicken-thigh-&-leg , one-dish-meal , time-to-make , asian , novelty , chicken , main-dish , whole-chicken , meat , number-of-servings , stove-top ,
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Serving Size (35.26 g)
Servings 4
Amount per Serving
Calories 172.97 Calories from Fat 133.11
% Daily Value *
Total Fat 14.79g 91.04%
Saturated Fat 2.13g 42.51%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1.7mg 0.28%
Total Carbohydrate 10.38g 13.84%
Dietary Fiber 0.07 g 1.06%
Sugars 3.59 g %
Protein 0.02g 0.19%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 3.22mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chicken fillets, shaoxing wine, dried red chilies, piece ginger, roasted unsalted peanuts, light soy sauce, black vinegar, salt and pepper