Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds skinless boneless chicken thighs, diced
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon regular soy sauce
- 1/2 teaspoon baking soda
- 1 teaspoon neutral oil
For the Sauce
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons regular soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon ground Sichuan peppercorn
- 2 garlic, cloves, minced
- 1 inch ginger, sliced
For the Stir-fry
- 2 tablespoons neutral oil
- 8 dried red chilies, whole
- 3 green onions, chopped
- 1/2 cup roasted peanuts
- 1 red bell peppers, diced
Instructions
- 1
Dice the skinless boneless chicken thighs into bite-sized pieces.
⏱️ 5 min - 2
In a medium bowl, combine the diced chicken with 2 tablespoons of water, 1 tablespoon of cornstarch, 1 tablespoon of regular soy sauce, 1/2 teaspoon of baking soda, and 1 teaspoon of neutral oil. Mix all ingredients thoroughly until the chicken is well coated. Marinate the chicken for 15 minutes.
⏱️ 2 min
- 3
While the chicken marinates, prepare the sauce. In a measuring cup or small bowl, combine the 1/4 cup of granulated sugar, 1/4 cup of water, 2 tablespoons of regular soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, 1 teaspoon of dark soy sauce, 1 teaspoon of cornstarch, 1/2 teaspoon of ground Sichuan peppercorn, 2 cloves of minced garlic, and 1 inch of sliced ginger. Stir well to ensure all ingredients are thoroughly mixed and the cornstarch is dissolved.
⏱️ 5 min
- 4
Place a large pan or wok on medium-high heat. Add 2 tablespoons of neutral oil to the pan and allow it to heat up until shimmering.
⏱️ 2 min
- 5
Once the oil is hot, add the marinated chicken to the pan in a single layer. Fry, stirring occasionally, until the chicken is fully cooked through and golden brown on all sides, about 5-7 minutes.
⏱️ 7 min
- 6
Remove the cooked chicken from the pan and set it aside on a plate, leaving any remaining oil in the pan.
⏱️ 1 min
- 7
In the same pan with the remaining oil, add the 8 dried red chilies and stir-fry them briefly for about 15-30 seconds until fragrant, being careful not to burn them.
⏱️ 1 min
- 8
Next, add the chopped green onions and roasted peanuts to the pan. Continue to stir-fry for another 30 seconds.
⏱️ 1 min
- 9
Add the diced red bell peppers to the pan and cook for 30 seconds, just until they begin to soften slightly but still retain some crispness.
⏱️ 1 min
- 10
Return the cooked chicken to the pan with the stir-fried aromatics and vegetables.
⏱️ 1 min
- 11
Give the prepared sauce mixture a quick stir again, then pour it over all the ingredients in the pan. Stir everything together quickly to ensure the chicken and vegetables are evenly coated with the sauce. Cook for 1-2 minutes, until the sauce thickens.
⏱️ 2 min
- 12
Serve immediately with steamed rice and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken Marinade
- 1 1/2 pounds skinless boneless chicken thighs, diced
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon regular soy sauce
- 1/2 teaspoon baking soda
- 1 teaspoon neutral oil
For the Sauce
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons regular soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon ground Sichuan peppercorn
- 2 garlic, cloves, minced
- 1 inch ginger, sliced
For the Stir-fry
- 2 tablespoons neutral oil
- 8 dried red chilies, whole
- 3 green onions, chopped
- 1/2 cup roasted peanuts
- 1 red bell peppers, diced
Instructions
- 1
Dice the skinless boneless chicken thighs into bite-sized pieces.
⏱️ 5 min - 2
In a medium bowl, combine the diced chicken with 2 tablespoons of water, 1 tablespoon of cornstarch, 1 tablespoon of regular soy sauce, 1/2 teaspoon of baking soda, and 1 teaspoon of neutral oil. Mix all ingredients thoroughly until the chicken is well coated. Marinate the chicken for 15 minutes.
⏱️ 2 min - 3
While the chicken marinates, prepare the sauce. In a measuring cup or small bowl, combine the 1/4 cup of granulated sugar, 1/4 cup of water, 2 tablespoons of regular soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, 1 teaspoon of dark soy sauce, 1 teaspoon of cornstarch, 1/2 teaspoon of ground Sichuan peppercorn, 2 cloves of minced garlic, and 1 inch of sliced ginger. Stir well to ensure all ingredients are thoroughly mixed and the cornstarch is dissolved.
⏱️ 5 min - 4
Place a large pan or wok on medium-high heat. Add 2 tablespoons of neutral oil to the pan and allow it to heat up until shimmering.
⏱️ 2 min - 5
Once the oil is hot, add the marinated chicken to the pan in a single layer. Fry, stirring occasionally, until the chicken is fully cooked through and golden brown on all sides, about 5-7 minutes.
⏱️ 7 min - 6
Remove the cooked chicken from the pan and set it aside on a plate, leaving any remaining oil in the pan.
⏱️ 1 min - 7
In the same pan with the remaining oil, add the 8 dried red chilies and stir-fry them briefly for about 15-30 seconds until fragrant, being careful not to burn them.
⏱️ 1 min - 8
Next, add the chopped green onions and roasted peanuts to the pan. Continue to stir-fry for another 30 seconds.
⏱️ 1 min - 9
Add the diced red bell peppers to the pan and cook for 30 seconds, just until they begin to soften slightly but still retain some crispness.
⏱️ 1 min - 10
Return the cooked chicken to the pan with the stir-fried aromatics and vegetables.
⏱️ 1 min - 11
Give the prepared sauce mixture a quick stir again, then pour it over all the ingredients in the pan. Stir everything together quickly to ensure the chicken and vegetables are evenly coated with the sauce. Cook for 1-2 minutes, until the sauce thickens.
⏱️ 2 min - 12
Serve immediately with steamed rice and enjoy!