Instructions

1. 1

   Cut the chicken thigh into equal-sized pieces. In a bowl, combine the cut chicken thigh with 1 1/2 tablespoons shaoxing wine, 1 tablespoon dark soy, 2 teaspoons cornflour, 1 teaspoon baking soda, salt, and pepper. Mix thoroughly by hand until the chicken is well coated.

   ⏱️ 5 min

   
2. 2

   In a separate bowl, pour in 250 ml chicken stock. Add 1 tablespoon soy sauce, 1 tablespoon dark soy, 1 tablespoon shaoxing wine, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 tablespoon sugar, and 2 teaspoons cornflour. Mix all the sauce ingredients together with a fork until well combined.

   ⏱️ 2 min

   
3. 3

   Add the marinated chicken to a hot, oiled pan. Cook the chicken on medium to high heat until it is cooked through and lightly browned. Once cooked, remove the chicken from the pan and set it aside.

   ⏱️ 5 min

   
4. 4

   In the same pan used for the chicken (or a clean, oiled pan), add the aromatics: minced garlic, minced ginger, and the white parts of the chopped spring onion. Sauté briefly. Add the sliced chillies to the pan, followed by the chopped white onion. Cook until the white onion softens slightly but still retains some crunch.

   ⏱️ 5 min

   
5. 5

   Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables. Add the green parts of the spring onion and 1 teaspoon of ground szechuan peppercorn powder. Mix all the ingredients well and let the mixture simmer slightly to allow the sauce to thicken to the desired consistency. Once the sauce has thickened, remove the pan from the heat. Finish the dish with a sprinkle of peanuts.

   ⏱️ 8 min

   
6. 6

   Serve the Kung Pao Chicken immediately, typically over rice.

   

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Nutrition Facts (per serving)