Grammy's Kitchen · Kung Pao Chicken · Kung Pao Chicken
One of 32 kung pao chicken recipes we measured
It ranks #5 of 32 for sauce cling among the kung pao chicken recipes we compared. 15 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 11% | 20% |
| sweetener | 6% | 3% |
| thickener | 1% | 1% |
| aromatics | 112% | 34% |
| vegetables and beans | 0% | 22% |
| fat | 0% | 5% |
| acid | 4% | 4% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 lbs chicken breast, cut into 3/4-inch cubes (or sub chicken thigh) |
| 2 g | 1/4-1/2 teaspoon salt |
| 8 g | 3 teaspoons cornstarch |
| 16 g | 1 tablespoon light soy sauce or sub regular soy sauce |
| 1 1/2 tablespoons Chinese cooking wine (Shaoxing) | |
| 4 g | 1 teaspoon sesame oil |
| 32 g | 2 tablespoons dark soy sauce |
| 30 g | 2 tablespoons Chinese black vinegar (or sub with rice wine vinegar) |
| 38 g | 3 tablespoons sugar |
| 30 g | 2 tablespoons water |
| 0 g | 1/8- 1/4 teaspoon white pepper |
| 18 g | 2 tablespoons peanut oil- the peanut sauce elevates! See notes. |
| 13 g | 1 1/2 tablespoons garlic, finely chopped |
| 2 g | 1 teaspoon ginger, grated |
| 5- 15 dried red Chinese chilies, halved and seeds removed (SEE NOTES, dont use Thai Chilies) | |
| optional: 1 cup celery, sliced thin | |
| 1/2 teaspoon Szechuan peppercorns, crushed or sub black peppercorns | |
| 750 g | 5 green onions, cut into 1-inch slices (slice white parts in half, lengthwise) |
| 110 g | 1/2-1 cup roasted peanuts |
Method: 6 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The moment I saw this recipe in the weekly email I was hooked! We made this last night and it was the perfect post-holiday meal served with rice and steamed broccoli. We didn't have black vinegar, or the Shaoxing (replaced with a 1:2 mix of mirin and rice wine” — a cook, 5.0★
“Well worth the trip to the Asian market for the less common ingredients! I made this for the first time when friends came over for dinner and my friend was so blown away that she is actually going to try to make it herself. She’s not a confident cook, but has” — a cook, 5.0★