Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, cut into 1-inch cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 teaspoon oil
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons chicken stock, or water
- 1 teaspoon sesame oil
Other Ingredients
- 10-15 dried chilies, whole, or to taste
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 spring onions, white parts only, cut into 1/2-inch pieces
- 1/2 cup peanuts, roasted
- 1/4 cup oil, for cooking, plus more as needed
Instructions
- 1
Cut the chicken thighs into 1-inch cubes. In a medium bowl, combine the chicken cubes with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 teaspoon of oil. Mix well until the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate small bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Chinkiang vinegar, 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, 1 teaspoon of cornstarch, 2 tablespoons of chicken stock (or water), and 1 teaspoon of sesame oil. Whisk all ingredients thoroughly to create the sauce. Set aside.
⏱️ 5 min
- 3
Heat a wok or large pan over medium-high heat. Add 1/4 cup of oil (or enough to shallow fry the chicken). Once the oil is hot, add the marinated chicken to the wok in a single layer, working in batches if necessary to avoid overcrowding. Stir-fry until the chicken is cooked through and lightly browned on all sides, about 4-6 minutes. Remove the cooked chicken from the wok and set aside, leaving about 1-2 tablespoons of oil in the wok.
⏱️ 7 min
- 4
To the same wok with the remaining oil, add the dried chilies and Sichuan peppercorns. Stir-fry for a few seconds until fragrant and the chilies are slightly darkened, being careful not to burn them. This usually takes about 15-30 seconds.
⏱️ 1 min
- 5
Add the minced garlic, minced ginger, and the white parts of the spring onions to the wok. Stir-fry for another 30 seconds until fragrant.
⏱️ 1 min
- 6
Return the cooked chicken to the wok. Give the prepared sauce a quick stir (as cornstarch can settle) and then pour it into the wok. Stir-fry quickly, tossing everything together until the sauce thickens and coats all the ingredients evenly, about 1-2 minutes.
⏱️ 2 min
- 7
Add the roasted peanuts to the wok. Give it a final quick toss to combine.
⏱️ 1 min
- 8
Serve the Kung Pao Chicken immediately, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, cut into 1-inch cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 teaspoon oil
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons chicken stock, or water
- 1 teaspoon sesame oil
Other Ingredients
- 10-15 dried chilies, whole, or to taste
- 1 teaspoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 spring onions, white parts only, cut into 1/2-inch pieces
- 1/2 cup peanuts, roasted
- 1/4 cup oil, for cooking, plus more as needed
Instructions
- 1
Cut the chicken thighs into 1-inch cubes. In a medium bowl, combine the chicken cubes with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 teaspoon of oil. Mix well until the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate small bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Chinkiang vinegar, 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, 1 teaspoon of cornstarch, 2 tablespoons of chicken stock (or water), and 1 teaspoon of sesame oil. Whisk all ingredients thoroughly to create the sauce. Set aside.
⏱️ 5 min - 3
Heat a wok or large pan over medium-high heat. Add 1/4 cup of oil (or enough to shallow fry the chicken). Once the oil is hot, add the marinated chicken to the wok in a single layer, working in batches if necessary to avoid overcrowding. Stir-fry until the chicken is cooked through and lightly browned on all sides, about 4-6 minutes. Remove the cooked chicken from the wok and set aside, leaving about 1-2 tablespoons of oil in the wok.
⏱️ 7 min - 4
To the same wok with the remaining oil, add the dried chilies and Sichuan peppercorns. Stir-fry for a few seconds until fragrant and the chilies are slightly darkened, being careful not to burn them. This usually takes about 15-30 seconds.
⏱️ 1 min - 5
Add the minced garlic, minced ginger, and the white parts of the spring onions to the wok. Stir-fry for another 30 seconds until fragrant.
⏱️ 1 min - 6
Return the cooked chicken to the wok. Give the prepared sauce a quick stir (as cornstarch can settle) and then pour it into the wok. Stir-fry quickly, tossing everything together until the sauce thickens and coats all the ingredients evenly, about 1-2 minutes.
⏱️ 2 min - 7
Add the roasted peanuts to the wok. Give it a final quick toss to combine.
⏱️ 1 min - 8
Serve the Kung Pao Chicken immediately, preferably with steamed rice.
⏱️ 1 min