Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken Marinade
- 500 g chicken thigh, cut into equal-sized pieces
- 1 1/2 tablespoons shaoxing wine
- 1 tablespoon dark soy
- 2 teaspoons cornflour
- 1 teaspoon baking soda
- as needed salt
- as needed pepper
For the Sauce
- 250 ml chicken stock
- 1 tablespoon soy
- 1 tablespoon dark soy
- 1 tablespoon shaoxing wine
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons cornflour
For the Stir Fry
- as needed garlic, minced
- as needed ginger, grated or finely chopped
- as needed chilli, sliced, to taste
- as needed spring onion, whites and greens separated, sliced
- as needed white onion, diced
- as needed oil, for cooking
- 1 teaspoon ground szechuan peppercorn powder
- as needed peanuts, for garnish
Instructions
- 1
Cut the chicken thigh into equal-sized pieces, about 1-inch cubes, for even cooking.
⏱️ 5 min
- 2
In a bowl, combine the cut chicken with 1 1/2 tablespoons shaoxing wine, 1 tablespoon dark soy, 2 teaspoons cornflour, 1 teaspoon baking soda, salt, and pepper. Mix thoroughly until the chicken is well coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 3
In a separate bowl, combine 250 ml chicken stock, 1 tablespoon soy, 1 tablespoon dark soy, 1 tablespoon shaoxing wine, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 tablespoon sugar, and 2 teaspoons cornflour. Whisk well until smooth and the cornflour is fully dissolved. Set aside.
⏱️ 5 min
- 4
Heat a large pan or wok over medium to high heat. Add a generous amount of oil. Once hot, add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook until browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min
- 5
In the same oiled pan, add the minced garlic, grated ginger, and the white parts of the spring onion. Stir-fry for about 1 minute until fragrant.
⏱️ 1 min
- 6
Add the sliced chillies to the pan and continue to stir-fry briefly for another 30 seconds to 1 minute, allowing their flavor to infuse the oil.
⏱️ 1 min
- 7
Incorporate the diced white onion into the pan and cook for 2-3 minutes until it softens slightly but still retains some crunch.
⏱️ 3 min
- 8
Return the cooked chicken to the pan. Pour in the prepared sauce. Add the green parts of the spring onion and 1 teaspoon of ground szechuan peppercorn powder.
⏱️ 1 min
- 9
Mix everything well to combine. Let the sauce come to a simmer, stirring constantly, until it thickens to the desired consistency, about 2-3 minutes.
⏱️ 3 min
- 10
Finish the dish by garnishing generously with peanuts. Serve immediately with steamed rice and enjoy your Kung Pao Chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken Marinade
- 500 g chicken thigh, cut into equal-sized pieces
- 1 1/2 tablespoons shaoxing wine
- 1 tablespoon dark soy
- 2 teaspoons cornflour
- 1 teaspoon baking soda
- as needed salt
- as needed pepper
For the Sauce
- 250 ml chicken stock
- 1 tablespoon soy
- 1 tablespoon dark soy
- 1 tablespoon shaoxing wine
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons cornflour
For the Stir Fry
- as needed garlic, minced
- as needed ginger, grated or finely chopped
- as needed chilli, sliced, to taste
- as needed spring onion, whites and greens separated, sliced
- as needed white onion, diced
- as needed oil, for cooking
- 1 teaspoon ground szechuan peppercorn powder
- as needed peanuts, for garnish
Instructions
- 1
Cut the chicken thigh into equal-sized pieces, about 1-inch cubes, for even cooking.
⏱️ 5 min - 2
In a bowl, combine the cut chicken with 1 1/2 tablespoons shaoxing wine, 1 tablespoon dark soy, 2 teaspoons cornflour, 1 teaspoon baking soda, salt, and pepper. Mix thoroughly until the chicken is well coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 3
In a separate bowl, combine 250 ml chicken stock, 1 tablespoon soy, 1 tablespoon dark soy, 1 tablespoon shaoxing wine, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 tablespoon sugar, and 2 teaspoons cornflour. Whisk well until smooth and the cornflour is fully dissolved. Set aside.
⏱️ 5 min - 4
Heat a large pan or wok over medium to high heat. Add a generous amount of oil. Once hot, add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook until browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min - 5
In the same oiled pan, add the minced garlic, grated ginger, and the white parts of the spring onion. Stir-fry for about 1 minute until fragrant.
⏱️ 1 min - 6
Add the sliced chillies to the pan and continue to stir-fry briefly for another 30 seconds to 1 minute, allowing their flavor to infuse the oil.
⏱️ 1 min - 7
Incorporate the diced white onion into the pan and cook for 2-3 minutes until it softens slightly but still retains some crunch.
⏱️ 3 min - 8
Return the cooked chicken to the pan. Pour in the prepared sauce. Add the green parts of the spring onion and 1 teaspoon of ground szechuan peppercorn powder.
⏱️ 1 min - 9
Mix everything well to combine. Let the sauce come to a simmer, stirring constantly, until it thickens to the desired consistency, about 2-3 minutes.
⏱️ 3 min - 10
Finish the dish by garnishing generously with peanuts. Serve immediately with steamed rice and enjoy your Kung Pao Chicken.
⏱️ 1 min