Know what’s on your plate

Kung Pao chicken

Calories & nutrition facts

chinese dish, restaurant prepared

129
calorieskcal per 100 g
Protein9.8 g
Carbs5.4 g
Fat7 g

Nutrition facts

Per 100 g% DV
  • Calories 129 kcal —
  • Protein 9.8 g 20%
  • Carbohydrate 5.4 g 2%
  • Fat 7 g 9%
  • Saturated fat 1.4 g 7%
  • Fibre 1.5 g 5%
  • Sugars 3 g —
  • Sodium 402 mg 17%
  • Cholesterol 26 mg 9%

Vitamins & minerals

Per 100 g% DV

Vitamins

  • Vitamin A 65 µg 7%
  • Vitamin C 7.1 mg 8%
  • Vitamin D 0 µg 0%
  • Vitamin E 1 mg 7%
  • Vitamin K 13.6 µg 11%
  • Thiamin (B1) 0.03 mg 3%
  • Riboflavin (B2) 0.06 mg 4%
  • Niacin (B3) 2.8 mg 17%
  • Pantothenic acid (B5) 0.5 mg 10%
  • Vitamin B6 0.24 mg 14%
  • Folate (B9) 16 µg 4%
  • Vitamin B12 0.11 µg 5%
  • Choline 37.4 mg 7%

Minerals

  • Calcium 20 mg 2%
  • Iron 0.76 mg 4%
  • Magnesium 24 mg 6%
  • Phosphorus 94 mg 8%
  • Potassium 218 mg 5%
  • Zinc 0.74 mg 7%
  • Copper 0.07 mg 8%
  • Manganese 0.26 mg 11%
  • Selenium 8.1 µg 15%

Questions about Kung Pao chicken

What is kung pao chicken, and what gives it its distinctive flavour?

It’s a Sichuan dish of diced chicken cooked with dried chillies, Sichuan peppercorns and peanuts, usually in a savoury, tangy sauce with soy sauce, vinegar and a little sugar. The chillies bring heat, while Sichuan pepper gives a tingling, slightly numbing sensation.

How do you cook kung pao chicken so it stays tender?

Cut the chicken into small, even pieces and toss them with a little soy sauce and cornflour. Stir-fry in a very hot wok in batches, then add the sauce; cook the chicken through to 75°C at its centre and stir in the peanuts at the end so they stay crunchy.

Is kung pao chicken very spicy?

It can be, but the heat mainly comes from the dried chillies; Sichuan peppercorns add a tingling sensation rather than chilli heat. For a milder version, use fewer chillies and take them out before serving.

What do you serve with kung pao chicken?

Steamed rice is a classic choice and soaks up the sauce. At a British Chinese takeaway, it’s also commonly served with egg-fried rice or noodles.

Does kung pao chicken contain peanuts?

Usually, yes: peanuts are a characteristic ingredient. If you have a peanut allergy, tell the takeaway staff and ask for allergen information, as food can also be affected by cross-contact in the kitchen.

How long can you keep takeaway kung pao chicken, and how should you reheat it?

Cool leftovers and refrigerate them within 1–2 hours, then eat within 48 hours. Reheat only once, until steaming hot all the way through.

How is kung pao chicken different from sweet and sour chicken?

Kung pao chicken is savoury and tangy, with chillies, Sichuan pepper and peanuts; sweet and sour chicken is usually served in a sweeter, glossy vinegar sauce and is often battered.

Source: Canadian Nutrient File 6933 · per 100 g · carbohydrate per EU label, fibre excluded