Name: Kung pao chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4 portions
Cuisine: China
Ingredients: 600 g chicken breast; 1 red pepper; 60 g roasted peanuts; 2 tbsp oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tsp cornflour; 3 tbsp water; 2 garlic cloves; 1 tsp chili flakes

Kung pao chicken

A home-cooking adaptation of kung pao chicken, with practical ingredients and clear steps.

Prep15 min

Cook15 min

Yield4 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Let’s make it.

Cut chicken and pepper into 2 cm pieces; mix soy, vinegar, sugar, cornflour and water.

Heat oil and fry chicken, turning frequently, for 6–8 minutes.

Add chopped garlic, pepper and chili; stir-fry until pepper softens and chicken reaches 74°C.

Add sauce and peanuts and boil briefly until glossy. Serve immediately.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Peanuts, soy, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy

357 kcal

Protein

38.7 g

Carbs

8.7 g

Fat

18.3 g

Fibre

1.9 g

Total sugar

5.1 g

Sodium

550 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.