Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets) Recipe

Name: Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets) Recipe
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/4 cup low-sodium chicken stock; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine (or dry sherry, in unavailable); 1 tablespoon Chinese black vinegar (Chinkiang vinegar); 1 tablespoon Sichuan fermented chili-bean paste; 2 teaspoons sugar; 2 teaspoons cornstarch; 2 tablespoons vegetable oil; 1 long hot green pepper, sliced thinly on the bias; 2 small leeks, white and light green parts only sliced into 1/4-inch segments; 1 large stalk of celery, sliced on the bias into 1/4-inch slices; 2 cloves minced garlic (about 2 teaspoons); 1 teaspoon minced fresh ginger; 12 hot Chinese whole dry chili peppers; 1/2 cup roasted peanuts; 18 to 24 Popeye's Chicken Nuggets or 3 orders Popeye's Popcorn Shrimp; 2 tablespoons toasted and ground Sichuan peppercorns

Note: For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary.

Popeye Tso's Chicken (General Tso's Chicken Made with Popeye's Chicken Nuggets) Recipe

Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets) Recipe

Prep 0 mins

Cook 10 mins

Active 10 mins

Total 10 mins

Serves 4 servings

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1/4 cup low sodium chicken stock
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry, in unavailable)
1 tablespoon Chinese black vinegar (Chinkiang vinegar)
1 tablespoon Sichuan fermented chili-bean paste
2 teaspoons sugar
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 long hot green pepper, sliced thinly on the bias
2 small leeks, white and light green parts only sliced into 1/4-inch segments
1 large stalk of celery, sliced on the bias into 1/4-inch slices
2 cloves minced garlic (about 2 teaspoons)
1 teaspoon minced fresh ginger
12 hot Chinese whole dry chili peppers
1/2 cup roasted peanuts
18 to 24 Popeye's Chicken Nuggets or 3 orders Popeye's Popcorn Shrimp
2 tablespoons toasted and ground Sichuan peppercorns

Combine stock, soy sauce, wine, vinegar, chili-bean paste, sugar, and cornstarch in a small bowl and whisk with a fork until combined and homogeneous.
Heat oil in a large wok over high heat until smoking. Add peppers, leeks, and celery and stir fry, letting them sit long enough to get slightly charred on once side before tossing and flipping. Cook until tender but still bright green, about 1 1/2 minutes tota. Add garlic, ginger, chilis, and peanuts. Stir fry, tossing regularly until fragrant, about 30 seconds.
Add chicken or shrimp and reserved sauce and stir fry until sauce is thick and glossy and all the food is nicely coated. Add half of Sichuan peppercorns and toss to combine. Transfer to a hot plate, sprinkle with remaining Sichuan peppercorn, and serve immediately.

Special equipment

wok

This Recipe Appears In

Use Popeye's Chicken Nuggets to Make Awesome Homemade Chinese-American Food

Nutrition Facts (per serving)
634	Calories
36g	Fat
62g	Carbs
21g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	634
% Daily Value*
Total Fat 36g	46%
Saturated Fat 5g	24%
Cholesterol 89mg	30%
Sodium 1347mg	59%
Total Carbohydrate 62g	23%
Dietary Fiber 8g	28%
Total Sugars 10g
Protein 21g
Vitamin C 43mg	213%
Calcium 203mg	16%
Iron 4mg	24%
Potassium 674mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.