# Kung Pao Chicken

A delicious and light fakeaway bursting with sweet, salty and spicy flavours, full of wonderful crunchy textures.

- Servings: 1 servings
- Total time: 20 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- 600 g chicken breast
- 1 egg white
- 1 tbsp shoaxing rice wine vinegar
- 1 pinch salt
- 2 tbsp cornflour
- 250 g uncooked basmati rice
- 1.083 tbsp groundnut oil
- 1 red pepper
- 1 green pepper
- 1 onion
- 2 cloves garlic
- 5 g ginger
- 4 spring onions
- 2 red chillies
- 40 g raw peanuts
- 0.5 tbsp crispy chilli oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp white vinegar
- 1 tbsp granulated sugar
- 2 tbsp water
- 1 tsp cornflour

## Instructions

1. Coat chicken in egg white, rice wine, salt and cornflour.
2. Mix together the Kung Pao sauce ingredients.
3. Fry the chicken until golden and crispy.
4. Remove the chicken and set aside.
5. In the same pan, sauté the garlic, ginger, and red chilli.
6. Add onions and peppers.
7. Add the cooked chicken back into the pan.
8. Add Kung Pao sauce.
9. Add peanuts and crispy chilli oil.
10. Serve over rice.

## Equipment

- frying pan
- wooden spatula
- bowl
- spoon
- knife

## Source

- Original video: https://www.instagram.com/reel/DFyEmBkIpf7/?igsh=anE0dTQ0MnY5azMy
- Recipe page: https://www.cliprecipe.com/recipe/9747673f-6a7a-4b56-91e4-ca7da4f6f62b
- Extracted: 2025-04-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt