Grammy's Kitchen · Kung Pao Chicken · Kung Pao Chicken
One of 32 kung pao chicken recipes we measured
14 cooks on www.kitchensanctuary.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 1% | 20% |
| sweetener | 2% | 3% |
| thickener | 0% | 1% |
| aromatics | 33% | 34% |
| vegetables and beans | 8% | 22% |
| fat | 0% | 5% |
| acid | 0% | 4% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 23 g | 2 tbsp rice wine |
| 1 g | 1/4 tsp white pepper |
| 80 g | 5 tbsp dark soy sauce |
| 68 g | 4 tbsp hoisin sauce |
| 4 g | 1 tsp sesame oil |
| 25 g | 2 tbsp sugar |
| 6 g | 2 garlic cloves (peeled and minced) |
| 1 g | 1 thumb-sized piece of fresh ginger (peeled and grated) |
| 1/2 tsp ground sechuan peppers (optional – for those of you who like it hotter) | |
| 5400 g | 3 chicken breasts (chopped into bite size pieces) |
| 3 g | 1 tsp cornflour/cornstarch |
| 8 dry whole chilli peppers | |
| 14 g | 1 tbsp oil ((I like to use avocado oil)) |
| 240 g | 2 red bell pepper (chopped into squares) |
| 200 g | 1 medium-sized courgette/zucchini (chopped into chunks) |
| 1800 g | 12 spring onions/scallions (chopped roughly) |
| 70 g | 70 g (1/2 cup) unsalted peanuts (or cashews if you prefer) |
| boiled rice |
Method: 9 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m confused on the dry chiles. Do you buy them dry and then you “dry cook” them? Or are you saying you buy fresh chiles and you make them dry by “dry cooking” them? If you buy dry chiles, where do you get those?” — a cook, 4.0★
“Hi you guy's what can I say,cooked this dish on a Sunday for my wife and I, oh my god amazing amazing thank you am now working my way through more of your recipes will rate as I go thank you Chris & Nicky” — a cook, 5.0★