Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken Marinade
- 500 g chicken thigh, cut into equal-sized pieces
- 1 1/2 tablespoons Shaoxing wine
- 1 tablespoon dark soy
- 2 teaspoons cornflour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Sauce
- 250 ml chicken stock
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons cornflour
For the Stir-Fry (Aromatics & Vegetables)
- 3 garlic, cloves, chopped
- 1 inch ginger, piece, sliced or julienned
- 3 red chillies, chopped
- 3 spring onion, whites, chopped
- 1/2 white onion, sliced
- 2 tablespoons oil, for cooking, as needed
For Finishing
- 1 teaspoon ground Szechuan peppercorn powder
- 3 spring onion, greens, chopped
- 1/4 cup peanuts
Instructions
- 1
In a bowl, combine the cut chicken thigh pieces with Shaoxing wine, dark soy, cornflour, baking soda, salt, and pepper. Mix thoroughly until the chicken is well coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate bowl, whisk together chicken stock, light soy sauce, dark soy, Shaoxing wine, rice wine vinegar, sesame oil, sugar, and cornflour until all ingredients are fully dissolved and well combined. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of oil in a pan or wok over medium to high heat. Add the marinated chicken pieces and cook until they are cooked through and lightly browned, about 5-7 minutes. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 7 min
- 4
If needed, add another tablespoon of oil to the same pan. Add the chopped garlic, sliced ginger, and the white parts of the spring onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Add the chopped red chillies to the pan and continue to stir-fry briefly for 30 seconds.
⏱️ 1 min
- 6
Add the sliced white onion and cook, stirring occasionally, for 3-4 minutes until it softens slightly but still retains some crunch.
⏱️ 4 min
- 7
Return the cooked chicken to the pan with the stir-fried aromatics and vegetables.
⏱️ 1 min
- 8
Pour the prepared sauce mixture over the chicken and vegetables. Add the green parts of the spring onion and the ground Szechuan peppercorn powder.
⏱️ 1 min
- 9
Mix all the ingredients well, ensuring everything is coated in the sauce. Let the mixture simmer for 3-5 minutes until the sauce thickens to the desired consistency.
⏱️ 5 min
- 10
Remove the pan from the heat. Stir in the peanuts.
⏱️ 1 min
- 11
Serve the Kung Pao Chicken immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken Marinade
- 500 g chicken thigh, cut into equal-sized pieces
- 1 1/2 tablespoons Shaoxing wine
- 1 tablespoon dark soy
- 2 teaspoons cornflour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Sauce
- 250 ml chicken stock
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons cornflour
For the Stir-Fry (Aromatics & Vegetables)
- 3 garlic, cloves, chopped
- 1 inch ginger, piece, sliced or julienned
- 3 red chillies, chopped
- 3 spring onion, whites, chopped
- 1/2 white onion, sliced
- 2 tablespoons oil, for cooking, as needed
For Finishing
- 1 teaspoon ground Szechuan peppercorn powder
- 3 spring onion, greens, chopped
- 1/4 cup peanuts
Instructions
- 1
In a bowl, combine the cut chicken thigh pieces with Shaoxing wine, dark soy, cornflour, baking soda, salt, and pepper. Mix thoroughly until the chicken is well coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate bowl, whisk together chicken stock, light soy sauce, dark soy, Shaoxing wine, rice wine vinegar, sesame oil, sugar, and cornflour until all ingredients are fully dissolved and well combined. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of oil in a pan or wok over medium to high heat. Add the marinated chicken pieces and cook until they are cooked through and lightly browned, about 5-7 minutes. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 7 min - 4
If needed, add another tablespoon of oil to the same pan. Add the chopped garlic, sliced ginger, and the white parts of the spring onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Add the chopped red chillies to the pan and continue to stir-fry briefly for 30 seconds.
⏱️ 1 min - 6
Add the sliced white onion and cook, stirring occasionally, for 3-4 minutes until it softens slightly but still retains some crunch.
⏱️ 4 min - 7
Return the cooked chicken to the pan with the stir-fried aromatics and vegetables.
⏱️ 1 min - 8
Pour the prepared sauce mixture over the chicken and vegetables. Add the green parts of the spring onion and the ground Szechuan peppercorn powder.
⏱️ 1 min - 9
Mix all the ingredients well, ensuring everything is coated in the sauce. Let the mixture simmer for 3-5 minutes until the sauce thickens to the desired consistency.
⏱️ 5 min - 10
Remove the pan from the heat. Stir in the peanuts.
⏱️ 1 min - 11
Serve the Kung Pao Chicken immediately and enjoy.
⏱️ 1 min