Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken
- 300 g chicken thigh, cubed
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon white pepper
- 1 egg white
- 1 tablespoon potato starch
- 1 tablespoon oil
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 chicken powder
- 2 tablespoons potato starch
- 100 ml water
Other Ingredients
- 250 g peanuts
- 50 g dried chilies
- 50 g spring onions, cut into 2cm pieces
- 50 g ginger, sliced
- 50 g garlic, sliced
- 2 tablespoons oil, for frying
Instructions
- 1
Cut the chicken thighs into bite-sized cubes.
⏱️ 3 min
- 2
In a bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon white pepper, 1 egg white, 1 tablespoon potato starch, and 1 tablespoon oil. Mix all ingredients thoroughly until the chicken is well coated. Let the chicken marinate for 15 minutes.
⏱️ 2 min
- 3
In a separate bowl, combine 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon chicken powder, 2 tablespoons potato starch, and 100ml water. Stir until all ingredients are fully combined and the potato starch has dissolved.
⏱️ 3 min
- 4
Heat 2 tablespoons of oil in a wok over medium-high heat. Add the 250g of peanuts and fry until they turn golden brown. Once golden, remove the peanuts from the wok and set them aside.
⏱️ 4 min
- 5
In the same wok, add the marinated chicken pieces. Fry them until they are golden brown and cooked through. Remove the chicken from the wok and set it aside with the peanuts.
⏱️ 5 min
- 6
Remove any excess oil from the wok, leaving approximately 1 tablespoon. Add the 50g sliced ginger, 50g sliced garlic, 50g dried chilies, and 50g spring onions (cut into 2cm pieces). Fry these ingredients for 1 minute, or until they become fragrant.
⏱️ 2 min
- 7
Return the fried chicken and peanuts to the wok with the sautéed aromatics. Pour the prepared Kung Pao sauce mixture over all the ingredients in the wok.
⏱️ 1 min
- 8
Stir continuously, ensuring the sauce coats all the chicken and peanuts, until the sauce thickens to your desired consistency.
⏱️ 3 min
- 9
Serve the Kung Pao Chicken immediately, ideally with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken
- 300 g chicken thigh, cubed
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon white pepper
- 1 egg white
- 1 tablespoon potato starch
- 1 tablespoon oil
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 chicken powder
- 2 tablespoons potato starch
- 100 ml water
Other Ingredients
- 250 g peanuts
- 50 g dried chilies
- 50 g spring onions, cut into 2cm pieces
- 50 g ginger, sliced
- 50 g garlic, sliced
- 2 tablespoons oil, for frying
Instructions
- 1
Cut the chicken thighs into bite-sized cubes.
⏱️ 3 min - 2
In a bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon white pepper, 1 egg white, 1 tablespoon potato starch, and 1 tablespoon oil. Mix all ingredients thoroughly until the chicken is well coated. Let the chicken marinate for 15 minutes.
⏱️ 2 min - 3
In a separate bowl, combine 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon chicken powder, 2 tablespoons potato starch, and 100ml water. Stir until all ingredients are fully combined and the potato starch has dissolved.
⏱️ 3 min - 4
Heat 2 tablespoons of oil in a wok over medium-high heat. Add the 250g of peanuts and fry until they turn golden brown. Once golden, remove the peanuts from the wok and set them aside.
⏱️ 4 min - 5
In the same wok, add the marinated chicken pieces. Fry them until they are golden brown and cooked through. Remove the chicken from the wok and set it aside with the peanuts.
⏱️ 5 min - 6
Remove any excess oil from the wok, leaving approximately 1 tablespoon. Add the 50g sliced ginger, 50g sliced garlic, 50g dried chilies, and 50g spring onions (cut into 2cm pieces). Fry these ingredients for 1 minute, or until they become fragrant.
⏱️ 2 min - 7
Return the fried chicken and peanuts to the wok with the sautéed aromatics. Pour the prepared Kung Pao sauce mixture over all the ingredients in the wok.
⏱️ 1 min - 8
Stir continuously, ensuring the sauce coats all the chicken and peanuts, until the sauce thickens to your desired consistency.
⏱️ 3 min - 9
Serve the Kung Pao Chicken immediately, ideally with steamed rice.
⏱️ 1 min