Kung Wow Chicken

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Most Helpful Positive Review

Mar 10, 2012

Chef John has delivered us another great recipe! Delicious! I was all out of wine so I subbed beer* for the wine in the recipe and it was still awesome. I used 1 cup zucchini, 1 cup broccoli and ½ cup yellow onion in favor of using the red bell pepper. Chef John said to use any veggie of your choice. I omitted the jalapeno pepper because I didn’t want it to be too spicy hot for my guests. I doubled the sauce, except I decreased the chili paste to 1½ Tbsp and the brown sugar** to just 1Tbsp. I served it over steamed brown rice and it was an incredible meal. Everyone loved it. Thanks Chef John!!! * Beer, (Bud, Coors or Miller), always works as a nice substitute for white wine in any recipe. ** Even 1 Tbsp brown sugar is almost too sweet for this recipe. I recommend using less brown sugar unless you love the sweetness of Orange Chicken and Sesame Chicken entrées.

—Dale

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Most Helpful Critical Review

Jul 09, 2012

The only thing missing from the directions for this recipe is the need for a prep chef. I want someone else to measure out everything and chop all the vegetables and put it all in nice little ramekins so I can swoop in and put this dish together! It was quite good, but I think there are lots of other recipes for Asian cuisine that taste just as good but are less involved.

—Sheila

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46 Ratings

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Mar 09, 2012

I made this last night for dinner and OH MAN was it good...my husband said it was better than Panda. I made it following every step except i used red wine vinegar in place of the white because i simply didn't have any. Other than that it was awesome!! Thank you Chef John!

—L. Curtis

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May 05, 2012

Great recipe. I used boneless skinless chicken thighs. I believe that they have more flavor and are less dry, and cheaper than chicken breasts. I also added 1 star anise after the vegetables and the more complex flavor it added was great. I definetly will make this recipe again.

—mdg

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Mar 10, 2012

My family loved this! I didn't have zucchini, so I added snow peas and celery and chopped fresh ginger with the garlic. Since I had 2 lbs of chicken, I doubled the recipe. I didn't use rice but chinese noodles. The recipe looks a little overwhelming with all the ingredients, but since I had most of the stuff (or if I didn't, it was easy to buy at the local grocery store) it really wasn't hard to make. My husband says it's definitely a "make again"!

—Nancy

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Mar 08, 2012

I found this do-able but there are quite a few ingredients

—Cleaveland

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Jun 04, 2012

Great! I added an extra 1/2 chicken, doubled both the marinade and cooking sauce, and added carrots to the vegetables, and added baby corn, and water chestnuts the same time I added the cooking sauce. it was yummy. Would probably cut the chili paste back a bit next time.

—epicurious_11

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Apr 30, 2012

I followed the recipe and it turned out with an excess of liquid. Cornstarch did not thicken the sauce. It was very bland for the amount of ingredients required. I will not make this again.

—Irma

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Nutrition

Calories
570 kcal
29%

Carbohydrates
66.5 g
21%

Cholesterol
65 mg
22%

Fat
18.2 g
28%

Fiber
3.4 g
14%

Protein
32.3 g
65%

Sodium
874 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kung Wow Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 570
Calories from Fat: 164

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 3.2g 16 %
** Cholesterol 65mg 22 %
Sodium 874mg 35 %
** Potassium 657mg 18 %
Total Carbohydrates 66.5g 21 %
** Dietary Fiber 3.4g 14 %
Protein 32.3g 65 %
Sugars 12.9g
** Vitamin A 30 %
** Vitamin C 105 %
** Calcium 9 %
** Iron 38 %
** Thiamin 44 %
** Niacin 163 %
** Vitamin B6 59 %
** Magnesium 29 %
** Folate 87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.