Main Course
🌍 Public
🥜 Allergy aware
Kung Pao Chicken (Gōngbǎo Jīdīng)
Spicy chicken with peanuts, vegetables and chili in a savory sauce — Sichuan classic.
🥜 Allergies considered in this recipe:
🫘 Soja🥜 Erdnüsse
Source / link: Chinesische Küche (Sichuan)
Ingredients
Amounts adjust automatically.
| 500 g | Chicken breast |
| 80 g | Peanuts (optional, can be omitted) |
| 8 Stück | Dried chili peppers |
| 1 Stück | Bell pepper |
| 4 Stück | Spring onions |
| 3 EL | Soy sauce (or tamari) |
| 1 EL | Vinegar (rice vinegar) |
| 1 EL | Sugar |
| 1 EL | Cornstarch |
| 3 Stück | Garlic cloves |
| 1 Stück (2 cm) | Ginger |
| 3 EL | Oil |
Preparation
- 1Cut chicken into cubes, marinate with 1 EL soy sauce and cornstarch.
- 2Stir soy sauce, vinegar and sugar into a sauce.
- 3Heat oil in a wok. Briefly fry the chili peppers (do not burn), remove them.
- 4Stir-fry the chicken until golden brown and cooked through.
- 5Add garlic, ginger, bell pepper and spring onions and stir-fry briefly.
- 6Return the chilies, pour in the sauce and toss everything for 1–2 minutes.
- 7Stir in the peanuts (optional) at the end and serve immediately.
Notes & tips
Note: Contains peanuts + soy (soy sauce) — omit/replace peanuts (cashew only if nuts are ok), soy-free sauce. Chicken itself without egg/milk. Omit nuts.
Nutrition
estimated per serving- Calories
- 548 kcal
- Protein
- 49 g
- Fat
- 26 g
- Carbs
- 32 g
– = ingredient not in nutrition database (estimate incomplete)