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Kung Po Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.7096
Energy (kCal)774.31
Carbohydrates (g)38.9162
Total fats (g)63.2256
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour. | 2. Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper. | 3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. | 4. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds. | 5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh fillet 600 cut - - - -
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    shaoxing wine 2 tablespoons - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    red chilies 10 - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    ginger 2 tablespoons cut 9.6 2.1324 0.2184 0.09
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    peanut 1/2 cup unsalted roasted 413.91 11.7749 18.834 35.9452
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    black vinegar 1 tablespoon - - - -
    sichuan salt pepper 1 pinch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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