Better Than Takeout Kung Pao Chicken
Better Than Takeout Kung Pao Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 teaspoon chicken powder
- 1/2 teaspoon MSG, (optional)
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Sauce/Stir-fry
- 1/4 cup cooking oil, for shallow frying, plus 1 tablespoon for stir-frying
- 3 garlic, cloves, minced
- 1 tablespoon ginger, julienned
- 2 scallions, white parts only, chopped
- 10 dried chilies, whole, stems removed
- 1/2 brown onion, cut into wedges
- 1/2 cup chicken stock
- 2 tablespoons Chinese black vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Sichuan peppercorn powder
- 1 tablespoon granulated sugar
- 1 tablespoon potato starch, mixed with 2 tablespoons cold water (for slurry)
- 1/2 cup roasted peanuts
- 2 scallions, green parts only, chopped
- 1 teaspoon sesame oil, for finishing
Instructions
- 1
Place the cut chicken thigh pieces into a mixing bowl. Add chicken powder, MSG (if using), Chinese cooking wine, 1 teaspoon sesame oil, 1 tablespoon cooking oil, cornstarch, and 2 tablespoons water. Mix everything thoroughly with your hands until the chicken is well coated. Set the marinated chicken aside.
⏱️ 5 min
- 2
Heat 1/4 cup cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Shallow fry until the chicken is lightly golden and just cooked through, about 3-4 minutes per side. Remove the cooked chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 6 min
- 3
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic, julienned ginger, chopped white part of scallions, and dried chilies to the pan. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Add the brown onion wedges to the pan and continue to sauté for 2-3 minutes until they begin to soften and become translucent.
⏱️ 3 min
- 5
Pour in the chicken stock, Chinese black vinegar, light soy sauce, dark soy sauce, Sichuan peppercorn powder, and granulated sugar. Stir everything to combine the ingredients well and bring the sauce to a simmer.
⏱️ 2 min
- 6
Give the potato starch slurry a quick stir, then slowly add it to the simmering sauce mixture in the pan while stirring continuously. Continue to stir until the sauce thickens to the desired consistency.
⏱️ 1 min
- 7
Return the shallow-fried chicken pieces to the pan with the thickened sauce. Add the roasted peanuts. Stir everything together, ensuring the chicken and peanuts are well coated with the sauce.
⏱️ 1 min
- 8
Add the chopped green parts of the spring onions to the pan. Finish the dish by drizzling with 1 teaspoon sesame oil. Stir briefly to incorporate. Serve the Kung Pao Chicken immediately with hot steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Better Than Takeout Kung Pao Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 teaspoon chicken powder
- 1/2 teaspoon MSG, (optional)
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Sauce/Stir-fry
- 1/4 cup cooking oil, for shallow frying, plus 1 tablespoon for stir-frying
- 3 garlic, cloves, minced
- 1 tablespoon ginger, julienned
- 2 scallions, white parts only, chopped
- 10 dried chilies, whole, stems removed
- 1/2 brown onion, cut into wedges
- 1/2 cup chicken stock
- 2 tablespoons Chinese black vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Sichuan peppercorn powder
- 1 tablespoon granulated sugar
- 1 tablespoon potato starch, mixed with 2 tablespoons cold water (for slurry)
- 1/2 cup roasted peanuts
- 2 scallions, green parts only, chopped
- 1 teaspoon sesame oil, for finishing
Instructions
- 1
Place the cut chicken thigh pieces into a mixing bowl. Add chicken powder, MSG (if using), Chinese cooking wine, 1 teaspoon sesame oil, 1 tablespoon cooking oil, cornstarch, and 2 tablespoons water. Mix everything thoroughly with your hands until the chicken is well coated. Set the marinated chicken aside.
⏱️ 5 min - 2
Heat 1/4 cup cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Shallow fry until the chicken is lightly golden and just cooked through, about 3-4 minutes per side. Remove the cooked chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 6 min - 3
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic, julienned ginger, chopped white part of scallions, and dried chilies to the pan. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Add the brown onion wedges to the pan and continue to sauté for 2-3 minutes until they begin to soften and become translucent.
⏱️ 3 min - 5
Pour in the chicken stock, Chinese black vinegar, light soy sauce, dark soy sauce, Sichuan peppercorn powder, and granulated sugar. Stir everything to combine the ingredients well and bring the sauce to a simmer.
⏱️ 2 min - 6
Give the potato starch slurry a quick stir, then slowly add it to the simmering sauce mixture in the pan while stirring continuously. Continue to stir until the sauce thickens to the desired consistency.
⏱️ 1 min - 7
Return the shallow-fried chicken pieces to the pan with the thickened sauce. Add the roasted peanuts. Stir everything together, ensuring the chicken and peanuts are well coated with the sauce.
⏱️ 1 min - 8
Add the chopped green parts of the spring onions to the pan. Finish the dish by drizzling with 1 teaspoon sesame oil. Stir briefly to incorporate. Serve the Kung Pao Chicken immediately with hot steamed rice.
⏱️ 1 min