Kung Pao Chicken

50 mins (prep 40, cooking 10)
14 ingredients
6-8 servings
Not for the timid! No wimpy veggies in here, just hot chicken. You decide how hot. If you know you can't handle 8 cloves of garlic and 16 hot red peppers then please, adjust to your taste. And don't drink and cook, there's enough hot oil here, as my dad would have said, to burn your gizzard. This recipe is easily doubled to serve 16-32 at a buffet. If you decide to double, don't increase the oil. It's not needed.

Categories:  technique , <-60-mins , chicken , stir-fry , poultry , main-dish , taste~mood , meat , spicy , chinese , time-to-make , asian ,
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Serving Size (104.0 g)
Servings 6
Amount per Serving
Calories 744.61 Calories from Fat 711.36
% Daily Value *
Total Fat 79.04g 729.55%
Saturated Fat 10.24g 307.2%
Trans Fat 0.0g %
Cholesterol 0.15mg 0.3%
Sodium 80.51mg 20.13%
Total Carbohydrate 7.03g 14.07%
Dietary Fiber 0.16 g 3.85%
Sugars 3.84 g %
Protein 0.18g 2.1%
Vitamin A 0.3IU% Vitamin C 0.04mg%
Calcium 2.34mg% Iron 0.1mg%
*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:
skinless chicken breasts, whole boneless, black bean sauce, chili paste with garlic, cloves garlic, raw, unsalted peanuts, fresh, hot red chili peppers