Kung Pao Chicken Noodles
Kung Pao Chicken Noodles
Ingredients
For the Chicken
- 400 g chicken thigh, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornflour
- 1 egg white
For the Aromatics
- 1 spring onion, white part, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 6 dried chilies, or to taste
- 1 teaspoon Sichuan peppercorns
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon cornflour
- 1/2 cup chicken stock
Other Ingredients
- 3 tablespoons oil, for frying, or as needed
- 400 g pre-cooked noodles
- 2 spring onion, green part, chopped
- 1/4 cup peanuts, roasted, unsalted
Instructions
- 1
In a bowl, combine the bite-sized chicken thigh pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornflour, and 1 egg white. Mix thoroughly to ensure all chicken pieces are coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
Chop the white part of the spring onion, mince the garlic, and mince the ginger. Gather the dried chilies and Sichuan peppercorns, ensuring they are ready for cooking.
⏱️ 5 min
- 3
In a separate medium-sized bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon cornflour, and 1/2 cup chicken stock. Stir vigorously until the sugar is completely dissolved and the cornflour is fully incorporated, ensuring no lumps remain.
⏱️ 3 min
- 4
Heat 3 tablespoons of oil in a wok over high heat until shimmering. Add the marinated chicken and fry, stirring occasionally, until it is golden brown and cooked through, about 3-5 minutes. Once cooked, remove the chicken from the wok using a slotted spoon and set it aside on a plate, leaving any remaining oil in the wok.
⏱️ 5 min
- 5
In the same wok with the residual oil, add the dried chilies, chopped white part of the spring onion, minced garlic, minced ginger, and Sichuan peppercorns. Stir-fry briefly for about 30 seconds to 1 minute until fragrant, being careful not to burn the aromatics.
⏱️ 1 min
- 6
Pour the prepared Kung Pao sauce into the wok with the aromatics. Stir constantly as the sauce heats and thickens, which should take about 1-2 minutes. Once the sauce has thickened to your desired consistency, return the fried chicken to the wok and stir-fry to coat it evenly with the sauce.
⏱️ 3 min
- 7
Add the pre-cooked noodles to the wok, along with the chopped green part of the spring onion. Stir-fry everything together vigorously for 2-3 minutes, ensuring the noodles are well coated with the sauce and heated through.
⏱️ 3 min
- 8
Add the roasted peanuts to the wok and give it a final quick stir to combine. Serve the Kung Pao chicken noodles immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken Noodles
For the Chicken
- 400 g chicken thigh, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornflour
- 1 egg white
For the Aromatics
- 1 spring onion, white part, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 6 dried chilies, or to taste
- 1 teaspoon Sichuan peppercorns
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon cornflour
- 1/2 cup chicken stock
Other Ingredients
- 3 tablespoons oil, for frying, or as needed
- 400 g pre-cooked noodles
- 2 spring onion, green part, chopped
- 1/4 cup peanuts, roasted, unsalted
Instructions
- 1
In a bowl, combine the bite-sized chicken thigh pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornflour, and 1 egg white. Mix thoroughly to ensure all chicken pieces are coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
Chop the white part of the spring onion, mince the garlic, and mince the ginger. Gather the dried chilies and Sichuan peppercorns, ensuring they are ready for cooking.
⏱️ 5 min - 3
In a separate medium-sized bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon cornflour, and 1/2 cup chicken stock. Stir vigorously until the sugar is completely dissolved and the cornflour is fully incorporated, ensuring no lumps remain.
⏱️ 3 min - 4
Heat 3 tablespoons of oil in a wok over high heat until shimmering. Add the marinated chicken and fry, stirring occasionally, until it is golden brown and cooked through, about 3-5 minutes. Once cooked, remove the chicken from the wok using a slotted spoon and set it aside on a plate, leaving any remaining oil in the wok.
⏱️ 5 min - 5
In the same wok with the residual oil, add the dried chilies, chopped white part of the spring onion, minced garlic, minced ginger, and Sichuan peppercorns. Stir-fry briefly for about 30 seconds to 1 minute until fragrant, being careful not to burn the aromatics.
⏱️ 1 min - 6
Pour the prepared Kung Pao sauce into the wok with the aromatics. Stir constantly as the sauce heats and thickens, which should take about 1-2 minutes. Once the sauce has thickened to your desired consistency, return the fried chicken to the wok and stir-fry to coat it evenly with the sauce.
⏱️ 3 min - 7
Add the pre-cooked noodles to the wok, along with the chopped green part of the spring onion. Stir-fry everything together vigorously for 2-3 minutes, ensuring the noodles are well coated with the sauce and heated through.
⏱️ 3 min - 8
Add the roasted peanuts to the wok and give it a final quick stir to combine. Serve the Kung Pao chicken noodles immediately while hot.
⏱️ 1 min