Grammy's Kitchen · Kung Pao Chicken · Slow Cooker Kung Pao Chicken
One of 32 kung pao chicken recipes we measured
It ranks #2 of 32 for crisp vegetables among the kung pao chicken recipes we compared. 13 cooks on www.lecremedelacrumb.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 3% | 20% |
| sweetener | 0% | 3% |
| thickener | 0% | 1% |
| aromatics | 0% | 34% |
| vegetables and beans | 6% | 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.
| 5400 g | 3 boneless skinless chicken breasts (chopped into 1 inch pieces) |
| 120 g | 1 red bell pepper (chopped) |
| 200 g | 1 zucchini (chopped) |
| 6 g | 2 teaspoons minced garlic |
| 64 g | 4 tablespoons soy sauce |
| 6 g | 2 teaspoons minced garlic |
| 2 teaspoons chili paste | |
| 15 g | 1 tablespoon vinegar |
| 27 g | 2 tablespoons brown sugar |
| 79 g | 1/3 cup water |
| 19 g | 2 tablespoons corn starch |
| 30 g | 2 tablespoons cold water |
| 49 g | 1/3 cup peanuts ((see note)) |
| optional: cooked rice, green onions | |
| 5 g | 2 teaspoons sriracha (or 1/2 teaspoon crushed red pepper flakes) |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi, I will definitely try this. In our country we have 2 kinds of chicken. One that is soft and it's what we use when cooking using oven we call it broiler the other is kienyeji chicken meaning traditional it is the kind that is rared free range in the fa” — a cook, 5.0★
“My husband loved this recipe! I coated the chicken in a flour and corn starch mix before sautéing it, and the sauce was thick enough at the end to skip the cornstarch step. I also just added a cooked bag of frozen stir fry veggies instead of the zucchini. Will” — a cook, 5.0★