Kung Pao chicken

Kung Pao chicken

4.2 150 ratings

Prep. 20 min

Total 1 h 30 min

2 portions

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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