Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Velveted Chicken
- 500 g chicken breast, cubed, velveted (see note)
For the Stir-fry
- 60 ml cooking oil, plus more as needed
- 1 onion, sliced
- 10 dried red chilies
- 3 cloves garlic, chopped
- 2 cm ginger, chopped
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 15 ml oyster sauce
- 15 ml black vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional, for 'yum yum')
- 60 g roasted peanuts, peeled
- 2 stalks green onions, chopped
- 1 tablespoon potato starch
- 2 tablespoons water
- 15 ml Chinese cooking wine
Instructions
- 1
Ensure your wok is clean and dry. Light your high-heat wok burner. Heat the wok until it begins to smoke. Add 30 ml of cooking oil from a ladle and swirl it around the wok to season it, creating 'wok hei'.
⏱️ 2 min
- 2
Add the velveted chicken to the hot oil in the wok. Stir-fry continuously until the chicken is cooked through and lightly browned.
⏱️ 4 min
- 3
Using a slotted ladle or strainer, carefully remove the cooked chicken from the wok, allowing excess oil to drain back into the wok. Set the chicken aside.
⏱️ 1 min
- 4
If needed, add another 30 ml of cooking oil to the wok. Add the sliced onions and stir-fry briefly for about 30 seconds until slightly softened. Return the drained chicken to the wok.
⏱️ 2 min
- 5
Add the dried red chilies, followed by the chopped garlic and ginger. Continue to stir-fry everything together over high heat for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Add the light soy sauce, dark soy sauce, oyster sauce, black vinegar, granulated sugar, chicken powder, and MSG (if using) to the wok.
⏱️ 1 min
- 7
Turn the heat back up to high and vigorously stir-fry the ingredients to combine the sauces and ensure the chicken and aromatics are well coated.
⏱️ 2 min
- 8
Add the roasted peanuts and chopped green onions to the wok. Stir-fry briefly for about 30 seconds to incorporate.
⏱️ 1 min
- 9
In a small bowl, whisk together the potato starch and water to create a slurry. Pour the slurry into the wok while continuously stirring to thicken the sauce to your desired consistency.
⏱️ 1 min
- 10
Add the Chinese cooking wine to the wok and stir-fry one last time for about 30 seconds, allowing the alcohol to burn off and infuse its flavor into the dish.
⏱️ 1 min
- 11
The Kung Pao Chicken is now ready. Serve immediately onto a plate, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Velveted Chicken
- 500 g chicken breast, cubed, velveted (see note)
For the Stir-fry
- 60 ml cooking oil, plus more as needed
- 1 onion, sliced
- 10 dried red chilies
- 3 cloves garlic, chopped
- 2 cm ginger, chopped
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 15 ml oyster sauce
- 15 ml black vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional, for 'yum yum')
- 60 g roasted peanuts, peeled
- 2 stalks green onions, chopped
- 1 tablespoon potato starch
- 2 tablespoons water
- 15 ml Chinese cooking wine
Instructions
- 1
Ensure your wok is clean and dry. Light your high-heat wok burner. Heat the wok until it begins to smoke. Add 30 ml of cooking oil from a ladle and swirl it around the wok to season it, creating 'wok hei'.
⏱️ 2 min - 2
Add the velveted chicken to the hot oil in the wok. Stir-fry continuously until the chicken is cooked through and lightly browned.
⏱️ 4 min - 3
Using a slotted ladle or strainer, carefully remove the cooked chicken from the wok, allowing excess oil to drain back into the wok. Set the chicken aside.
⏱️ 1 min - 4
If needed, add another 30 ml of cooking oil to the wok. Add the sliced onions and stir-fry briefly for about 30 seconds until slightly softened. Return the drained chicken to the wok.
⏱️ 2 min - 5
Add the dried red chilies, followed by the chopped garlic and ginger. Continue to stir-fry everything together over high heat for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Add the light soy sauce, dark soy sauce, oyster sauce, black vinegar, granulated sugar, chicken powder, and MSG (if using) to the wok.
⏱️ 1 min - 7
Turn the heat back up to high and vigorously stir-fry the ingredients to combine the sauces and ensure the chicken and aromatics are well coated.
⏱️ 2 min - 8
Add the roasted peanuts and chopped green onions to the wok. Stir-fry briefly for about 30 seconds to incorporate.
⏱️ 1 min - 9
In a small bowl, whisk together the potato starch and water to create a slurry. Pour the slurry into the wok while continuously stirring to thicken the sauce to your desired consistency.
⏱️ 1 min - 10
Add the Chinese cooking wine to the wok and stir-fry one last time for about 30 seconds, allowing the alcohol to burn off and infuse its flavor into the dish.
⏱️ 1 min - 11
The Kung Pao Chicken is now ready. Serve immediately onto a plate, ideally with steamed rice.