Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kung Po Chicken Recipe
    Lost? Site Map

    Kung Po Chicken

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Japanese Delight's Note:

    Recipe by Kylie Kwong from Kylie Kwong from cook boook, 'My China' This was very tasty! Used chicken breast, the marinade made it very tender. I added chopped green onion along with the ginger also. Next time I make this though I'll add a veggie, snowpeas and onions would be good! This is a quick, easy and tasty meal!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
    2. 2
      Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
    3. 3
      Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
    4. 4
      Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
    5. 5
      Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Kung Po Chicken

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 487.5
     
    Calories from Fat 259
    53%
    Total Fat 28.8 g
    44%
    Saturated Fat 5.0 g
    25%
    Cholesterol 124.5 mg
    41%
    Sodium 646.4 mg
    26%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 3.6 g
    14%
    Sugars 9.5 g
    38%
    Protein 35.7 g
    71%

    The following items or measurements are not included:

    shaoxing wine

    black vinegar

    salt and pepper

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites