Ben Pao’s Kung Pao Chicken

Adapted from Jim Hoveke, Ben Pao restaurant, Chicago IL (now closed)

This recipe is from a favorite Chinese styled restaurant that was once located in Chicago called Ben Pao. Ben Pao has since closed down, but before they did they had a cooking class and the provided this recipe for their most popular dish (and my wife’s favorite), Kung Pao Chicken.

Time

1 hour total

Storage notes

keeps in the fridge for up to 3 days 

Difficulty

very easy 

Yield

680 g (servings 2 )

Ingredients
Weight
Volume
Procedure
A
Peanut oil
20 g
1½ tbsp
1
Heat in wok until very hot.
B
Tsien tsien (or arbol) chiles, dried
1 g
2 pepper
2
Add to wok and stir fry until blackened.
C
Bell peppers, green, 1-inch dice
80 g
Bell peppers, red, 1-inch dice
80 g
3
Add to wok and stir fry until starting to soften, about 3 minutes or 4 minutes.
D
Scallions, white part only, thinly sliced
84 g
14 tbsp
4
Add to wok and stir fry for 1 minute.
E
Sous vide chicken breast, roughly cut or torn into 1.5 inch pieces
414 g
3½ breast
5
Add ingredients to wok and stir fry 2 minutes to 3 minutes.
F
Ginger, peeled and grated
1 g
Peanuts, roasted, to taste
56 g
56 peanut
6
Add to wok along and stir fry for 30 seconds.
G
Corn starch slurry
5 g
7
If sauce needs to be thickened, add corn starch slurry a tablespoon at a time and stir fry for 30 seconds.
H
Thinly sliced scallions (reserved from above)
2 g
8
Garnish to taste with scalions and serve over rice.

Finished recipe

Recipe: Ben Pao’s Kung Pao Chicken. Step .
Plated Kung Pao chicken over basmati rice

Steps

Recipe: Ben Pao’s Kung Pao Chicken. Step 1.
1 Mise en place critical for stir fry!

Type stir-fry

Author

Yield

g

Servings

Serving size 340 g

Serve

Per
serve
Energy (kcal)457.8
Energy (kJ)1915.2
Protein (g)39.3
Fat (g)29.6
Carbs (g)6.7
Sugars (g)3.7
Fiber (g)3.7
Sodium (mg)199.2
Cholesterol (mg)99.9

Full details