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	60%	20%
sweetener	1%	3%
thickener	3%	1%
aromatics	83%	34%
vegetables and beans	22%	22%
fat	6%	5%
acid	5%	4%

Where it stands out

• #30 of 32 for saltiness

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

Ingredients

Weights computed by us.

907 g	2 pounds pounds boneless, skinless chicken breasts
120 g	1/2 cup chicken broth
16 g	1 tablespoon soy sauce
8 g	1 tablespoon cornstarch
14 g	1 tablespoon vegetable oil
	water (for boiling)
120 g	1/2 cup chicken broth
64 g	1/4 cup soy sauce
16 g	2 tablespoons cornstarch
45 g	3 tablespoons seasoned rice vinegar
	2 teaspoons Shaoxing wine (optional, add it if you have it)
13 g	1 tablespoon brown sugar
9 g	2 teaspoons chili oil or chili crisp ((or more to taste for heat))
9 g	2 teaspoons sesame oil
27 g	2 tablespoons vegetable oil
	8-9 dried Sichuan chiles
	1/2 teaspoons Sichuan peppercorns ((optional))
6 g	3 teaspoons fresh ginger (minced)
6 g	2 teaspoons garlic (minced)
200 g	1 small zucchini (diced)
750 g	5 green onions (chopped)
227 g	1 (8-ounce) can water chestnuts (drained)
73 g	1/2 cup roasted peanuts (unsalted)

Method: 8 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Actually your suggestion in substitutes sounds a little bit healthier (carrot, celery, etc). I am toying around with carrots and Brussel sprouts (my boyfriend loves them and I am not a fan but I can eat when doctored up). Plus I can get rid of a few things tha” — a cook, 5.0★

“I am on my way to buy some chopsticks because that is how I would like to eat this chicken dish. :-) It looks delicious and so easy to make - just what I need right now!” — a cook, 5.0★