Ayam Kung Pao (indonesian-style Kung Pao Chicken)

Ayam Kung Pao, also known as Indonesian-style Kung Pao Chicken, is a popular dish in Indonesian Chinese cuisine. It features tender chicken, crunchy peanuts, and a flavorful sauce with a hint of spiciness.

Ayam Kung Pao (indonesian-style Kung Pao Chicken)

Ingredients

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese black vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1/2 cup (75g) unsalted peanuts
  • 4-6 dried red chilies, deseeded and cut into halves
  • 3-4 green onions, chopped

Instructions

  1. In a bowl, marinate the chicken with soy sauce, Chinese black vinegar, hoisin sauce, sugar, and cornstarch. Set aside for 10 minutes.
  2. Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through. Remove the chicken from the wok and set aside.
  3. In the same wok, add a little more oil if needed. Stir-fry the garlic, ginger, peanuts, and dried chilies until fragrant.
  4. Return the cooked chicken to the wok. Add green onions and stir-fry for another minute.
  5. Transfer the Ayam Kung Pao to a serving dish and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Wok or large skillet Cutting board Knife Bowl for marinating

Tools

Stovetop Wooden spatula or tongs

Serving suggestions

Serving suggestions: Ayam Kung Pao pairs well with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: Adjust the amount of dried chilies to control the level of spiciness in the dish.

Cost

$12