Chinese-American · main

Skillet Kung Pao Chicken

Skillet Kung Pao Chicken reads umami 7.9, richness 6.0 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 3.4 / 10

The measured notes (of 18)

Umami 7.9 · Richness 6.0 · Salinity 5.6 · Nutty 3.6 · Sweetness 3.5 · Sourness 3.3 · Allium 2.9 · Funk & Ferment 2.8 · Heat 2.2 · Warm Spice 2.2 · Herbaceous 1.9 · Fruity 1.8 · Floral 1.2 · Bitterness 1.0 · Citrus 0.8 · Earthy 0.6

What's in it (16)

• boneless chicken — 454 g
• egg white — 100 g
• cornstarch — 30 g
• soybean soy sauce — 44 g
• rice wine vinegar — 22 g
• light-brown sugar — 13 g
• dark sesame oil — 5 g
• vegetable oil — 41 g
• chiles — 40 g
• red chili flakes — 3 g
• garlic — 9 g
• ginger — 15 g
• scallions — 400 g
• red bell pepper — 100 g
• veal roast — 177 g
• salt — 5 g

Time & effort: about 26 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 126.2 kcal, 14 g protein, 5.7 g fat, 4.6 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, whisk the egg white, 1 tablespoon of the cornstarch, and 1 tablespoon of the soy sauce together. Add the chicken and toss to coat; let it sit at room temperature for 15 minutes so the coating tenderizes the meat.
2. Meanwhile, whisk the remaining 2 tablespoons soy sauce, the rice vinegar, brown sugar, sesame oil, and remaining 1 tablespoon cornstarch in a small bowl until smooth; set the sauce aside.
3. Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer and sear undisturbed until deeply golden on the first side, 2-3 minutes, then flip and cook until golden and the internal temperature reaches 165F, 2 more minutes. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the skillet and reduce heat to medium. Add the dried chiles and red pepper flakes and toast, stirring, until the chiles darken slightly and smell fragrant, 30-45 seconds -- watch closely so they don't scorch.
5. Add the garlic, ginger, and scallion whites; stir-fry until fragrant, about 30 seconds.
6. Raise heat to high, add the bell pepper, and stir-fry until crisp-tender, 2 minutes.
7. Return the chicken and any juices to the skillet, pour in the sauce, and add the scallion greens and salt. Toss constantly and simmer until the sauce thickens to a glossy coat, 1-2 minutes.
8. Stir in the peanuts, toss once more to combine, taste and add more salt if needed, and serve immediately over rice.

Dishes with a similar flavor shape

• Hunan Chicken — Chinese · Hunan
• Crispy Szechuan Beef — Chinese · Sichuan
• Sheet-Pan Sweet Chili Glazed Meatballs and Vegetables — Fusion
• Gochujang Tofu Stir-Fry — Korean
• Korean Sweet and Spicy Chicken Drumsticks — Korean

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.