Kung Pao Chicken, Wolf Wok Style!
Dim Sim LimKung Pao Chicken, Wolf Wok Style!
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Kung Pao Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 3 tablespoons water
For the Wok
- 1/4 cup peanut oil, plus 2 tablespoons
- 10 dried red chilies, stems removed, cut into 1-inch pieces
- 1 tablespoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, white and light green parts, sliced into 1/2-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 cup roasted peanuts
- 2 green onions, green parts, sliced for garnish
- as needed crispy chili oil, for drizzling
Instructions
- 1
First up, let's get that chicken ready for some serious flavor! In a bowl, combine your cubed chicken thighs with light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and white pepper. Mix it all up until every piece is coated. This is our marinade, giving that chicken a head start on deliciousness! Let it sit for at least 15 minutes, or up to 30 if you've got the time. Boom!
⏱️ 5 min
- 2
While the chicken is marinating, let's whip up that legendary Kung Pao sauce! In a separate bowl, whisk together the light soy sauce, dark soy sauce, Chinese cooking wine, Chinkiang vinegar, granulated sugar, chicken powder, cornstarch, and water. Mix it until it's smooth and there are no lumps. This is the magic potion, folks!
⏱️ 5 min
- 3
Now, let's get that wok screaming hot! Place your carbon steel wok over high heat. We're talking industrial-grade, all-fire heat! Once it's smoking, add 1/4 cup of peanut oil and swirl it around to coat the entire surface. This is how we get that wok hei, baby!
⏱️ 1 min
- 4
Carefully add the marinated chicken to the hot wok in a single layer. Don't overcrowd it! Let it sear for 2-3 minutes without touching, getting a beautiful golden crust. Then, stir-fry vigorously for another 3-4 minutes until the chicken is cooked through and perfectly browned. Remove the chicken from the wok and set aside. We're building layers of flavor here!
⏱️ 7 min
- 5
Add 2 more tablespoons of peanut oil to the wok. Once hot, toss in the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant and the chilies are slightly darkened – but don't burn them! This is where the heat and numbing sensation come from. Woo!
⏱️ 1 min
- 6
Quickly add the minced garlic, minced ginger, and the white and light green parts of the green onions. Stir-fry for another 30 seconds until aromatic. The kitchen should smell incredible right now!
⏱️ 1 min
- 7
Toss in the red bell pepper pieces. Stir-fry for 1-2 minutes until they're slightly tender-crisp. We want that vibrant color and a little crunch!
⏱️ 2 min
- 8
Return the cooked chicken to the wok. Give it a quick toss to combine with the aromatics and vegetables. Now, give that Kung Pao sauce a final whisk to ensure the cornstarch hasn't settled, then pour it into the wok. Stir-fry constantly for 1-2 minutes until the sauce thickens and coats everything beautifully. This is the magic moment!
⏱️ 2 min
- 9
Finally, add the roasted peanuts. Give it one last powerful toss to mix everything together. Now we serve! Get that fluffy white rice ready!
⏱️ 1 min
- 10
Transfer the Kung Pao Chicken to a serving platter or individual bowls. Garnish generously with the sliced green parts of the green onions and a drizzle of crispy chili oil for that extra kick and visual appeal. Holy cow, this looks insane! 10 out of 10! Enjoy your Wolf Wok Style Kung Pao Chicken!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimKung Pao Chicken, Wolf Wok Style!
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Kung Pao Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 3 tablespoons water
For the Wok
- 1/4 cup peanut oil, plus 2 tablespoons
- 10 dried red chilies, stems removed, cut into 1-inch pieces
- 1 tablespoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, white and light green parts, sliced into 1/2-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 cup roasted peanuts
- 2 green onions, green parts, sliced for garnish
- as needed crispy chili oil, for drizzling
Instructions
- 1
First up, let's get that chicken ready for some serious flavor! In a bowl, combine your cubed chicken thighs with light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and white pepper. Mix it all up until every piece is coated. This is our marinade, giving that chicken a head start on deliciousness! Let it sit for at least 15 minutes, or up to 30 if you've got the time. Boom!
⏱️ 5 min - 2
While the chicken is marinating, let's whip up that legendary Kung Pao sauce! In a separate bowl, whisk together the light soy sauce, dark soy sauce, Chinese cooking wine, Chinkiang vinegar, granulated sugar, chicken powder, cornstarch, and water. Mix it until it's smooth and there are no lumps. This is the magic potion, folks!
⏱️ 5 min - 3
Now, let's get that wok screaming hot! Place your carbon steel wok over high heat. We're talking industrial-grade, all-fire heat! Once it's smoking, add 1/4 cup of peanut oil and swirl it around to coat the entire surface. This is how we get that wok hei, baby!
⏱️ 1 min - 4
Carefully add the marinated chicken to the hot wok in a single layer. Don't overcrowd it! Let it sear for 2-3 minutes without touching, getting a beautiful golden crust. Then, stir-fry vigorously for another 3-4 minutes until the chicken is cooked through and perfectly browned. Remove the chicken from the wok and set aside. We're building layers of flavor here!
⏱️ 7 min - 5
Add 2 more tablespoons of peanut oil to the wok. Once hot, toss in the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant and the chilies are slightly darkened – but don't burn them! This is where the heat and numbing sensation come from. Woo!
⏱️ 1 min - 6
Quickly add the minced garlic, minced ginger, and the white and light green parts of the green onions. Stir-fry for another 30 seconds until aromatic. The kitchen should smell incredible right now!
⏱️ 1 min - 7
Toss in the red bell pepper pieces. Stir-fry for 1-2 minutes until they're slightly tender-crisp. We want that vibrant color and a little crunch!
⏱️ 2 min - 8
Return the cooked chicken to the wok. Give it a quick toss to combine with the aromatics and vegetables. Now, give that Kung Pao sauce a final whisk to ensure the cornstarch hasn't settled, then pour it into the wok. Stir-fry constantly for 1-2 minutes until the sauce thickens and coats everything beautifully. This is the magic moment!
⏱️ 2 min - 9
Finally, add the roasted peanuts. Give it one last powerful toss to mix everything together. Now we serve! Get that fluffy white rice ready!
⏱️ 1 min - 10
Transfer the Kung Pao Chicken to a serving platter or individual bowls. Garnish generously with the sliced green parts of the green onions and a drizzle of crispy chili oil for that extra kick and visual appeal. Holy cow, this looks insane! 10 out of 10! Enjoy your Wolf Wok Style Kung Pao Chicken!
⏱️ 1 min