Kung Pao Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	24%	20%
sweetener	5%	3%
thickener	2%	1%
aromatics	1%	34%
vegetables and beans	53%	22%
fat	0%	5%
acid	7%	4%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

18 g	2 Tablespoons vegetable or peanut oil
454 g	1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
120 g	1 red bell pepper (cored and diced)
120 g	1 green bell pepper (cored and diced)
6 g	2 cloves garlic (minced)
73 g	1/2 cup peanuts
	4 dried red Chinese or arbol chili peppers (seeds removed and finely chopped*)
	1 batch Kung Pao Marinade (see below)
	garnishes for serving: thinly-sliced green onions (toasted sesame seeds)
59 g	1/4 cup water
48 g	3 Tablespoons soy sauce
30 g	2 Tablespoons rice wine vinegar
8 g	1 Tablespoon cornstarch or arrowroot powder
21 g	1 Tablespoon honey
4 g	1 teaspoon toasted sesame oil
1 g	1/2 teaspoon ground ginger
0 g	1/8 teaspoon white pepper

Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Kung Po Chicken needs green onion, si-chuan pepper powder, and ginger when making it. Before cooking chicken, it needs me to marinated with starch, cooking wine and white pepper powder. Then cook the chicken in first, add si-chuan pepper powder for light numbi” — a cook, 4.0★

“Hi. We absolutely love this recipe and have made it many times. I always double up on the marinade and coat the chicken overnight. It's delicious. One reviewer mentioned replacing chicken with chick peas. I'm always on the lookout for a veg/vegan alternat” — a cook, 5.0★