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

See full recipe on: Serious Eats


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

Nutrition 4 servings

Per Serving % Daily Value
Calories 555
Fat 35g 54%
Carbs 39g 13%
Protein 23g 46%
Fiber 7g 31%
Cholesterol 37mg 12%
Sodium 707mg 29%


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