Kung Pao Chicken Noodles
Kung Pao Chicken Noodles
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar, or rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
For the Stir-Fry
- 12 ounces dried Chinese egg noodles, or ramen noodles
- 2 tablespoons peanut oil, divided
- 10 dried red chilies, whole, stems removed
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, diced
- 3 green onions, sliced, white and green parts separated
- 1/2 cup roasted peanuts
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the Kung Pao sauce. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth, and 1 teaspoon sesame oil. Set aside.
⏱️ 5 min
- 3
Cook the noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 4
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-6 minutes. Remove the chicken from the wok and set aside.
⏱️ 6 min
- 5
Add the remaining 1 tablespoon of peanut oil to the wok. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min
- 6
Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 7
Add the diced red bell pepper to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 8
Return the cooked chicken to the wok. Pour in the prepared Kung Pao sauce and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 9
Add the cooked noodles to the wok and toss everything together to coat the noodles evenly with the sauce. Stir in the roasted peanuts and the green parts of the green onions.
⏱️ 2 min
- 10
Serve immediately and enjoy your Kung Pao Chicken Noodles!
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken Noodles
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Kung Pao Sauce
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar, or rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
For the Stir-Fry
- 12 ounces dried Chinese egg noodles, or ramen noodles
- 2 tablespoons peanut oil, divided
- 10 dried red chilies, whole, stems removed
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, diced
- 3 green onions, sliced, white and green parts separated
- 1/2 cup roasted peanuts
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the Kung Pao sauce. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth, and 1 teaspoon sesame oil. Set aside.
⏱️ 5 min - 3
Cook the noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 4
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-6 minutes. Remove the chicken from the wok and set aside.
⏱️ 6 min - 5
Add the remaining 1 tablespoon of peanut oil to the wok. Add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min - 6
Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 7
Add the diced red bell pepper to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 8
Return the cooked chicken to the wok. Pour in the prepared Kung Pao sauce and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 9
Add the cooked noodles to the wok and toss everything together to coat the noodles evenly with the sauce. Stir in the roasted peanuts and the green parts of the green onions.
⏱️ 2 min - 10
Serve immediately and enjoy your Kung Pao Chicken Noodles!