Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken
- 400 g chicken breast or thigh, cut into bite-sized pieces
For the Chicken Marinade
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 tablespoon soy sauce
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shao xing wine
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Stir-fry
- 3 tablespoons oil, divided
- 1/2 cup peanuts
- 1/2 onion, cut into large, roughly square pieces
- 6-8 dried chillies, cut and deseeded
- 2-3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon Sichuan peppercorns, crushed
- 3-4 spring onions, chopped into 1-inch pieces
Instructions
- 1
Cut the chicken breast or thigh into bite-sized pieces.
⏱️ 5 min
- 2
In a bowl, combine the cut chicken with 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, and 1 tablespoon soy sauce. Mix well until the chicken is thoroughly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the peanuts and fry until golden brown. Remove the peanuts with a slotted spoon and set aside in a small bowl.
⏱️ 3 min
- 4
In a separate bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shao xing wine, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon granulated sugar, and 1 tablespoon cornstarch until well combined.
⏱️ 3 min
- 5
Add 1 tablespoon of oil to the same pan over medium-high heat. Add the marinated chicken and cook, stirring frequently, until browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min
- 6
Add the remaining 1 tablespoon of oil to the pan. Add the onion, dried chillies, minced garlic, grated ginger, and crushed Sichuan peppercorns. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min
- 7
Return the cooked chicken to the pan with the sautéed aromatics. Pour in the prepared sauce. Add the fried peanuts and chopped spring onions.
⏱️ 2 min
- 8
Stir all ingredients together until the sauce thickens and evenly coats the chicken and other ingredients. Serve immediately, preferably over white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken
- 400 g chicken breast or thigh, cut into bite-sized pieces
For the Chicken Marinade
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 tablespoon soy sauce
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shao xing wine
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Stir-fry
- 3 tablespoons oil, divided
- 1/2 cup peanuts
- 1/2 onion, cut into large, roughly square pieces
- 6-8 dried chillies, cut and deseeded
- 2-3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon Sichuan peppercorns, crushed
- 3-4 spring onions, chopped into 1-inch pieces
Instructions
- 1
Cut the chicken breast or thigh into bite-sized pieces.
⏱️ 5 min - 2
In a bowl, combine the cut chicken with 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, and 1 tablespoon soy sauce. Mix well until the chicken is thoroughly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the peanuts and fry until golden brown. Remove the peanuts with a slotted spoon and set aside in a small bowl.
⏱️ 3 min - 4
In a separate bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shao xing wine, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon granulated sugar, and 1 tablespoon cornstarch until well combined.
⏱️ 3 min - 5
Add 1 tablespoon of oil to the same pan over medium-high heat. Add the marinated chicken and cook, stirring frequently, until browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 5 min - 6
Add the remaining 1 tablespoon of oil to the pan. Add the onion, dried chillies, minced garlic, grated ginger, and crushed Sichuan peppercorns. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min - 7
Return the cooked chicken to the pan with the sautéed aromatics. Pour in the prepared sauce. Add the fried peanuts and chopped spring onions.
⏱️ 2 min - 8
Stir all ingredients together until the sauce thickens and evenly coats the chicken and other ingredients. Serve immediately, preferably over white rice.
⏱️ 2 min