Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
For the Chicken Marinade
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons cornstarch
- 1 egg
For the Sauce
- 3 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken powder
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 pinch brown sugar
For the Stir-Fry
- 1 cup vegetable oil, for frying chicken, plus 1 tablespoon for stir-frying
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, julienned
- 1 onion, diced
- 1/2 cup roasted peanuts
- 6 dried red chilies, whole
- 2 green chilies, sliced
Instructions
- 1
In a medium bowl, combine the chicken pieces with salt, black pepper, 4 tablespoons of cornstarch, and the egg. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, chicken powder, 2 tablespoons of cornstarch, water, and brown sugar. Set aside; this is your Kung Pao sauce.
⏱️ 3 min
- 3
Heat 1 cup of vegetable oil in a large wok or deep skillet over medium-high heat. Once hot (around 350°F), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 3-5 minutes per batch. Remove the fried chicken with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 4
Drain all but 1 tablespoon of oil from the wok. Add the chopped garlic and julienned ginger to the hot oil and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the diced onion, roasted peanuts, dried red chilies, and sliced green chilies to the wok. Stir-fry for 1 minute.
⏱️ 1 min
- 6
Return the fried chicken to the wok. Give the prepared Kung Pao sauce a quick stir, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken, about 2-3 minutes.
⏱️ 3 min
- 7
Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
For the Chicken Marinade
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons cornstarch
- 1 egg
For the Sauce
- 3 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken powder
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 pinch brown sugar
For the Stir-Fry
- 1 cup vegetable oil, for frying chicken, plus 1 tablespoon for stir-frying
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, julienned
- 1 onion, diced
- 1/2 cup roasted peanuts
- 6 dried red chilies, whole
- 2 green chilies, sliced
Instructions
- 1
In a medium bowl, combine the chicken pieces with salt, black pepper, 4 tablespoons of cornstarch, and the egg. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
In a separate small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, chicken powder, 2 tablespoons of cornstarch, water, and brown sugar. Set aside; this is your Kung Pao sauce.
⏱️ 3 min - 3
Heat 1 cup of vegetable oil in a large wok or deep skillet over medium-high heat. Once hot (around 350°F), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 3-5 minutes per batch. Remove the fried chicken with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 4
Drain all but 1 tablespoon of oil from the wok. Add the chopped garlic and julienned ginger to the hot oil and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 5
Add the diced onion, roasted peanuts, dried red chilies, and sliced green chilies to the wok. Stir-fry for 1 minute.
⏱️ 1 min - 6
Return the fried chicken to the wok. Give the prepared Kung Pao sauce a quick stir, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken, about 2-3 minutes.
⏱️ 3 min - 7
Serve immediately with steamed rice.
⏱️ 2 min