Kung pao chicken
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Sichuan-style chicken with peanuts, chilli and a bold sauce; 4 servings without an uncounted side.
4 servingsFinal yield 930 g
Ingredients
- 650 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 100 gPeanuts, all types, dry-roasted, without salt
- 12 gPeppers, hot chile, sun-dried
- 4 gSpices, pepper, black
- 25 gGinger root, raw
- 18 gGarlic, raw
- 120 gOnions, spring or scallions (includes tops and bulb), raw
- 50 gSoy sauce made from soy and wheat (shoyu)
- 32 gSugars, granulated
- 35 gVinegar, distilled
- 35 gOil, peanut, salad or cooking
- 8 gOil, sesame, salad or cooking
Method
- Cut chicken into 2 cm cubes, chop ginger and garlic, and separate the white and green parts of the spring onions. Measure peanuts, chilli, real Sichuan pepper, soy sauce, sugar, vinegar and both oils.
- Heat a wok to 210 °C, add peanut oil and sear chicken for 4 minutes. Add peanuts, chilli, Sichuan pepper, ginger, garlic and the white spring onion; stir-fry for 90 seconds.
- Pour soy sauce, sugar, vinegar and sesame oil into the wok and cook for 3 minutes until the sauce coats the chicken and its centre reaches 74 °C. All oil and sauce remain in the served dish.
- Fold in the green spring onions and serve immediately.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,037.9 kcal
- Protein
- 180.2 g
- Fat
- 111.3 g
- Total carbohydrate (by difference)
- 85.9 g
- Total dietary fibre (USDA)
- 17.3 g
- Saturated fatty acids
- 18.7 g
- Sodium
- 3,083.3 mg
- Salt (sodium × 2.5)
- 7.7 g
Per serving
- Energy
- 509.5 kcal
- Protein
- 45 g
- Fat
- 27.8 g
- Total carbohydrate (by difference)
- 21.5 g
- Total dietary fibre (USDA)
- 4.3 g
- Saturated fatty acids
- 4.7 g
- Sodium
- 770.8 mg
- Salt (sodium × 2.5)
- 1.9 g
Per 100 g of finished food
- Energy
- 219.1 kcal
- Protein
- 19.4 g
- Fat
- 12 g
- Total carbohydrate (by difference)
- 9.2 g
- Total dietary fibre (USDA)
- 1.9 g
- Saturated fatty acids
- 2 g
- Sodium
- 331.5 mg
- Salt (sodium × 2.5)
- 0.83 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Peanuts, Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal