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	36%	20%
sweetener	0%	3%
thickener	8%	1%
aromatics	101%	34%
vegetables and beans	71%	22%
fat	0%	5%
acid	0%	4%

Where it stands out

• #4 of 32 for sauce cling
• #31 of 32 for saltiness

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

Ingredients

Weights computed by us.

454 g	1 pound chicken breast (boneless and skinless, cut into small cubes)
32 g	1/4 cup cornstarch
32 g	2 tablespoons soy sauce (low sodium)
11 g	2 teaspoons dark soy sauce
120 g	1/2 cup chicken broth (low sodium or no sodium added)
	2 tablespoons Shaoxing wine
3 g	1 teaspoon cornstarch
36 g	4 tablespoons peanut oil (divided)
6 g	2 cloves garlic (minced)
2 g	1 teaspoon ginger (minced)
120 g	1 medium red bell pepper (cut into small 3/4 inch cubes)
200 g	1 large zucchini (cut into 3/4 inch cubes)
	10 dried red chilies
450 g	3 green onions (thinly slices)
36 g	1/4 cup peanuts (dry-roasted, unsalted)

Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I just made this recipe and for some reason it came out bland in terms of flavor. There was a bit of heat, but My son ended recommending we add teriyaky sauce and it was awesome. I had originally doubled the recipe and used the sherry cooking wine. Its weird t” — a cook, 5.0★

“Thankyou so much Jo. I love your recipes. This one in particular as its good everytime. Cooking can become a little going through the motions but with your comments about every ingredient's purpose and place in the recipe, you've reawakened my appreciation f” — a cook, 5.0★