Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken Marinade
- 500 g chicken thighs, cut into 2.5 cm pieces
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, optional
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Shallow Frying
- 1/2 cup cooking oil, for shallow frying
For the Aromatics and Vegetables
- 3 garlic, cloves, minced
- 2 cm ginger, julienned
- 2 scallions, white parts only, sliced
- 8 dried chillies, or to taste
- 1/2 brown onion, chopped into large pieces
For the Sauce
- 120 ml chicken stock
- 2 tablespoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Sichuan peppercorn powder
- 1 tablespoon granulated sugar
For Thickening and Garnish
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1/2 cup roasted cashews or peanuts
- 2 spring onions, chopped
- 1 teaspoon sesame oil, for finishing
- 4 cups hot steamed rice, for serving
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
In a mixing bowl, combine the cut chicken thigh pieces with chicken powder, MSG (if using), Chinese cooking wine, 1 teaspoon sesame oil, 1 tablespoon cooking oil, cornstarch, and 2 tablespoons water. Mix thoroughly by hand until all ingredients are well combined and the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Heat 1/2 cup cooking oil in a large pan or wok over medium-high heat. Once hot, carefully add the marinated chicken pieces in a single layer. Shallow fry until the chicken is just cooked through and lightly golden, about 3-4 minutes per side. Remove the cooked chicken from the pan and set aside, draining excess oil.
⏱️ 7 min
- 3
Drain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic, julienned ginger, sliced white parts of scallions, and dried chillies to the pan. Sauté for 1-2 minutes until fragrant. Add the chopped brown onion and continue to sauté until the onion becomes translucent, about 3-4 minutes.
⏱️ 5 min
- 4
In a small bowl, whisk together the chicken stock, Chinese black vinegar, light soy sauce, dark soy sauce, Sichuan peppercorn powder, and granulated sugar. Pour this sauce mixture into the pan with the aromatics and onions. Bring to a simmer.
⏱️ 2 min
- 5
In a separate small bowl, whisk together 1 tablespoon potato starch and 2 tablespoons water to create a slurry. While stirring the sauce in the pan, slowly pour in the potato starch slurry until the sauce thickens to your desired consistency.
⏱️ 1 min
- 6
Return the shallow-fried chicken pieces to the pan with the thickened sauce. Add the roasted cashews or peanuts. Toss everything together to coat the chicken and nuts evenly with the sauce. Stir in the chopped spring onions.
⏱️ 2 min
- 7
Remove the pan from the heat. Drizzle 1 teaspoon of sesame oil over the dish and give it one final mix.
⏱️ 1 min
- 8
Serve the Kung Pao Chicken hot, immediately, with hot steamed rice. Garnish with extra chopped spring onions and a sprinkle of sesame seeds, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken Marinade
- 500 g chicken thighs, cut into 2.5 cm pieces
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, optional
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Shallow Frying
- 1/2 cup cooking oil, for shallow frying
For the Aromatics and Vegetables
- 3 garlic, cloves, minced
- 2 cm ginger, julienned
- 2 scallions, white parts only, sliced
- 8 dried chillies, or to taste
- 1/2 brown onion, chopped into large pieces
For the Sauce
- 120 ml chicken stock
- 2 tablespoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Sichuan peppercorn powder
- 1 tablespoon granulated sugar
For Thickening and Garnish
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1/2 cup roasted cashews or peanuts
- 2 spring onions, chopped
- 1 teaspoon sesame oil, for finishing
- 4 cups hot steamed rice, for serving
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
In a mixing bowl, combine the cut chicken thigh pieces with chicken powder, MSG (if using), Chinese cooking wine, 1 teaspoon sesame oil, 1 tablespoon cooking oil, cornstarch, and 2 tablespoons water. Mix thoroughly by hand until all ingredients are well combined and the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Heat 1/2 cup cooking oil in a large pan or wok over medium-high heat. Once hot, carefully add the marinated chicken pieces in a single layer. Shallow fry until the chicken is just cooked through and lightly golden, about 3-4 minutes per side. Remove the cooked chicken from the pan and set aside, draining excess oil.
⏱️ 7 min - 3
Drain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic, julienned ginger, sliced white parts of scallions, and dried chillies to the pan. Sauté for 1-2 minutes until fragrant. Add the chopped brown onion and continue to sauté until the onion becomes translucent, about 3-4 minutes.
⏱️ 5 min - 4
In a small bowl, whisk together the chicken stock, Chinese black vinegar, light soy sauce, dark soy sauce, Sichuan peppercorn powder, and granulated sugar. Pour this sauce mixture into the pan with the aromatics and onions. Bring to a simmer.
⏱️ 2 min - 5
In a separate small bowl, whisk together 1 tablespoon potato starch and 2 tablespoons water to create a slurry. While stirring the sauce in the pan, slowly pour in the potato starch slurry until the sauce thickens to your desired consistency.
⏱️ 1 min - 6
Return the shallow-fried chicken pieces to the pan with the thickened sauce. Add the roasted cashews or peanuts. Toss everything together to coat the chicken and nuts evenly with the sauce. Stir in the chopped spring onions.
⏱️ 2 min - 7
Remove the pan from the heat. Drizzle 1 teaspoon of sesame oil over the dish and give it one final mix.
⏱️ 1 min - 8
Serve the Kung Pao Chicken hot, immediately, with hot steamed rice. Garnish with extra chopped spring onions and a sprinkle of sesame seeds, if desired.
⏱️ 1 min