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Picture of Real-Deal Kung Pao Chicken Recipe
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2393 kcal 120 %
  • Fat 140 g 216 %
  • Saturated 25 g 124 %
  • Carbs 118 g 39 %
  • Fiber 22 g 88 %
  • Protein 172 g 345 %
  • Cholesterol 640 mg 213 %
  • Sodium 3141 mg 131 %
  • Calcium 390 mg 39 %
  • Magnesium 507 mg 121 %
  • Potassium 4666 mg 99 %
  • Iron 20 mg 112 %
  • Zinc 16 mg 144 %
  • Phosphorus 1948 mg 278 %
  • Vitamin A 442 µg 49 %
  • Vitamin C 805 mg 895 %
  • Thiamin (B1) 2 mg 135 %
  • Riboflavin (B2) 2 mg 162 %
  • Niacin (B3) 55 mg 345 %
  • Vitamin B6 7 mg 512 %
  • Folate equivalent (total) 449 µg 112 %
  • Vitamin B12 4 µg 173 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 24 mg 160 %
  • Vitamin K 267 µg 222 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Real-Deal Kung Pao Chicken Recipe

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat, and cut into 1/2 to 3/4-inch pieces
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons Shaoxing wine, divided (or dry sherry, if unavailable)
  • 1 tbsp cornstarch, divided
  • 1/3 cup peanut oil
  • 1 to 2 tablespoons Sichuan peppercorns toasted in hot skillet for 30 seconds until fragrant, divided (see note)
  • 3 scallions, whites finely minced, and greens finely sliced, reserved separately
  • 1/2 cup fried fresh peanuts or roasted unsalted peanuts
  • 2 cloves minced garlic (about 4 teaspoons)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Chinese black vinegar (or distilled white vinegar if unavailable)
  • 1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)
  • 2 teaspoons sugar
  • 12 hot Chinese dry chile peppers, seeded
  • 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)

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