Kung Pao Chicken

Name: Kung Pao Chicken
Cuisine: Singaporean

Hawker • Singapore

290

kcal

22g

Protein

15g

Carbs

16g

Fat

Data source: SingaporeCalorie

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About Kung Pao Chicken

Spicy diced chicken with peanuts and dried chillies — zi char favourite

How to Make Kung Pao Chicken (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Kung Pao Chicken, while originally inspired by classic stir-fry dishes, has become a beloved staple in Singapore’s vibrant hawker and kopitiam scene. The Singaporean version features a tantalizing balance of sweet, spicy, and savoury flavors, brought together with the use of fresh local produce and lean chicken. In many heartland kopitiams, this dish is celebrated for its lively presentation and bold fusion of Chinese and Southeast Asian influences. What makes Singaporean Kung Pao Chicken unique is its use of local aromatics like garlic, ginger, and spring onions, along with crunchy peanuts and dried chilies to provide that irresistible wok hei flavor. Served hot over steamed rice, this dish is a popular dinner choice for busy families and health-conscious professionals alike. Its combination of lean protein, vegetables, and minimal oil makes it a nutritious yet satisfying option. Whether enjoyed as part of a communal meal or a solo dinner, Kung Pao Chicken brings together the best of Singapore’s multi-ethnic culinary heritage, making it both comforting and exciting.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, peanuts, soy

Ingredients(for 1 medium bowl with rice (typical kopitiam portion))

200g Skinless chicken breast (cut into bite-sized cubes)
1/2 medium Red capsicum (diced)
1/2 medium Green capsicum (diced)
2 tbsp Roasted unsalted peanuts (kacang tanah)
4-6 pieces Dried red chilies (soaked and chopped)
2 stalks Spring onions (chopped)
3 cloves Garlic (minced)
1 thumb-sized piece Fresh ginger (minced)
1.5 tbsp Light soy sauce (reduce sodium if desired)
1 tsp Dark soy sauce (for colour)
1 tbsp Rice vinegar
1 tsp Cornstarch (mixed with 2 tbsp water)
1 tsp Sesame oil
1/2 tsp Sugar (optional, to balance flavors) - optional
1 tbsp Cooking oil (preferably canola or sunflower)

Instructions

1
In a bowl, marinate the chicken cubes with 1/2 tbsp light soy sauce and 1/2 tsp cornstarch. Set aside for 10 minutes.
10 minutes
Marinating helps tenderize the chicken and infuses flavour.
2
Heat 1/2 tbsp oil in a non-stick wok over medium heat. Add marinated chicken and stir-fry until just cooked and slightly golden. Remove and set aside.
5 minutes
Avoid overcrowding the pan for even cooking.
3
In the same wok, add remaining oil. Sauté minced garlic, ginger, and dried chilies until aromatic.
2 minutes
Keep heat moderate to prevent burning the aromatics.
4
Add diced capsicum and stir-fry for 2-3 minutes until slightly softened but still crisp.
3 minutes
Quick stir-fry retains vitamins and colour.

Why This Dish is Healthy

Choosing lean chicken breast and incorporating plenty of vegetables makes this Kung Pao Chicken a wholesome dinner option. Compared to fried or heavily sauced dishes, this stir-fry uses less oil and sugar, making it lower in calories without compromising flavour. The addition of peanuts offers a source of plant-based protein and healthy fats, while the use of local aromatics ensures you get maximum taste with minimal additives.

This Singaporean Kung Pao Chicken is packed with lean protein from chicken breast, heart-healthy fats from peanuts, and an array of vitamins from colourful capsicum and spring onions. Using minimal oil and incorporating fresh vegetables enhances the dish’s fibre, potassium, and vitamin C content. The recipe is naturally low in saturated fat and can be adapted for reduced sodium. It’s suitable for calorie-conscious eaters and provides a balanced macronutrient profile for active lifestyles.

Pro Tips

💡Tip 1: Use high heat briefly for wok hei flavour.
💡Tip 2: Prepare all ingredients before cooking for a seamless stir-fry.
💡Tip 3: Substitute peanuts with cashews if you prefer a different crunch.

Storage & Serving

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok or microwave before serving. Avoid freezing to maintain vegetable crunch.

Best served: Lunch or Dinner