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Takeout-style kung pao chicken + rice at home
A typical takeout kung pao chicken + rice next to the home build, per person: protein, calories and cost. The takeout side is an estimate with its source below; the home side is computed from the recipe.
Kung pao chicken + rice
At home: Kung Pao Chicken, one serving
| Per person | Your orderestimate | At homeper serving |
|---|---|---|
| Protein | 54 g | 56 g |
| Calories | 930 | 720 |
| Cost | what you paid | about $3.32 |
Type what you paid to see the difference.
Takeout side: USDA FNDDS survey data for kung pao chicken and side of white rice. Estimated for a typical restaurant portion. Restaurants vary.
At home: computed from USDA FoodData Central, per person. Home cost at US average prices (September 2026); your store will differ.
How the takeout side is estimated
Takeout restaurants don't publish one standard recipe, so we estimate a typical portion. Where the USDA's What We Eat in America survey database (FNDDS) has the dish, we use its per-100 g values and a stated portion. Where it doesn't, we write a restaurant-style recipe with its portion assumptions and compute it with the same engine as the home build. More on the method
Kung pao chicken
486 g · about 630 kcal · 47 g protein
USDA FNDDS 2021–2023, “Kung pao chicken”, food code 27445220 (FDC ID 2706796).
FNDDS 2021-2023 "Kung pao chicken" (27445220): 1 cup = 162 g × 3; house assumption: one takeout entrée = 3 cups. Estimated for a typical restaurant portion. Restaurants vary.
Side of white rice
237 g · about 310 kcal · 6 g protein
USDA FNDDS 2021–2023, “Rice, white, cooked, no added fat”, food code 56205008 (FDC ID 2708408).
FNDDS 2021-2023 "Rice, white, cooked, no added fat" (56205008): 1 cup, cooked = 158 g × 1.5; house assumption: one side of rice = 1 1/2 cups. Estimated for a typical restaurant portion. Restaurants vary.
The home build
At US average grocery prices (September 2026) one serving costs about $3.32. Your store will differ.
Ingredients
Kung Pao Chicken · makes 4 bowls
- 2 1/4 lb boneless skinless chicken thighs
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 1/4 cup water
- 1 tablespoon peanut oil
- 8 dried red chilies
- 1 teaspoon Sichuan peppercorns, crushed
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 red bell pepper, cut into 3/4-inch squares
- 1 green bell pepper, cut into 3/4-inch squares
- 6 scallions, cut into 1-inch lengths
- 1/3 cup unsalted dry-roasted peanuts
- 1 cup jasmine rice
- 1 1/2 cups water
First steps
Kung Pao Chicken
Rinse the rice until the water runs nearly clear. Bring it to a boil with the water in a small pot, cover, turn the heat to low and cook 15 minutes, then leave it covered off the heat.
While the rice cooks, cut the chicken into 3/4-inch pieces and toss it with the cornstarch, soy sauce and Shaoxing wine. The thin coat keeps the thighs juicy and helps the sauce cling.
4 more steps: the full method is free on the dish page.
Questions
How much protein is in a takeout kung pao chicken + rice?
About 54 g for a typical restaurant portion, estimated from USDA FNDDS “Kung pao chicken” and USDA FNDDS “Rice, white, cooked, no added fat”. Restaurants vary. The home build has about 56 g per serving.
How many calories are in a takeout kung pao chicken + rice?
About 930 kcal for a typical restaurant portion (estimate). The home build (Kung Pao Chicken) is about 720 kcal per serving, about 210 kcal fewer.
What does a home kung pao chicken + rice cost?
At US average grocery prices (September 2026) one serving costs about $3.32. We don't list restaurant prices; type what you paid above to compare.
Is this a restaurant's recipe?
No. It's a home dish in the same style, written for a home kitchen. We don't use any restaurant's recipe or nutrition numbers, and the order name is generic.
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