Korean-style Kung Pao Chicken (궁보 치킨)
Korean-style Kung Pao Chicken, known as 궁보 치킨 (Gungbo Chicken) in Korean, is a popular dish in Korean Chinese cuisine. This spicy and savory chicken dish is packed with flavor and is perfect for a delicious weeknight meal.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup roasted unsalted peanuts
- 3-4 dried red chilies
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 green onions, chopped
- 2 tbsp vegetable oil
- Marinade:
- 2 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tbsp cornstarch
- 1/2 tsp sesame oil
- Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 cup chicken broth
- 1 tbsp cornstarch dissolved in 2 tbsp water
Instructions
- In a bowl, mix the chicken with the marinade ingredients and let it sit for 10 minutes.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the dried chilies, garlic, and ginger, and stir-fry for 30 seconds.
- Add the marinated chicken and stir-fry until it is no longer pink.
- Pour in the sauce and cook until the sauce thickens.
- Add the green onions and peanuts, and stir to combine.
- Remove from heat 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 Measuring spoons Measuring cup
Tools
Stove Wooden spoon or spatula
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of kimchi.
Tips & tricks
Tips: Adjust the amount of dried chilies to control the level of spiciness in the dish.
Cost
$15