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 Kung Pao 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
- 1/4 teaspoon brown sugar, or a pinch
For the Stir-fry
- 1 cup vegetable oil, for frying chicken, plus 1 tablespoon for stir-fry
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, julienned
- 1 onion, sliced
- 1/2 cup roasted peanuts
- 6 dried red chilies, whole or cut, as needed
- 2 green chilies, whole or cut, as needed
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with salt, black pepper, 4 tablespoons of cornstarch, and the egg. Mix thoroughly to ensure the chicken is well coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
In a separate small bowl, prepare the Kung Pao sauce by whisking together soy sauce, dark soy sauce, oyster sauce, chicken powder, 2 tablespoons of cornstarch, water, and brown sugar until well combined and smooth. Set aside.
⏱️ 3 min
- 3
Heat 1 cup of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot (around 350°F), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry the chicken 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. Discard the frying oil, leaving about 1 tablespoon in the pan for the stir-fry.
⏱️ 10 min•🌡️ 350
- 4
Add 1 tablespoon of fresh vegetable oil to the same pan (if needed) and heat over medium-high heat. Add the chopped garlic and julienned ginger. Sauté for less than 1 minute until fragrant.
⏱️ 1 min
- 5
Add the sliced onion, roasted peanuts, dried red chilies, and green chilies to the pan. Cook for 1 minute, stirring constantly, until the onions soften slightly and the chilies release their aroma.
⏱️ 1 min
- 6
Return the fried chicken pieces to the pan with the sautéed ingredients. Pour the prepared Kung Pao sauce over the chicken and vegetables. Stir everything together quickly until the sauce thickens and evenly coats all the ingredients, about 1-2 minutes.
⏱️ 2 min
- 7
Remove from heat. Garnish with chopped green onions/scallions. Serve immediately with steamed rice.
⏱️ 1 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 Kung Pao 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
- 1/4 teaspoon brown sugar, or a pinch
For the Stir-fry
- 1 cup vegetable oil, for frying chicken, plus 1 tablespoon for stir-fry
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, julienned
- 1 onion, sliced
- 1/2 cup roasted peanuts
- 6 dried red chilies, whole or cut, as needed
- 2 green chilies, whole or cut, as needed
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with salt, black pepper, 4 tablespoons of cornstarch, and the egg. Mix thoroughly to ensure the chicken is well coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
In a separate small bowl, prepare the Kung Pao sauce by whisking together soy sauce, dark soy sauce, oyster sauce, chicken powder, 2 tablespoons of cornstarch, water, and brown sugar until well combined and smooth. Set aside.
⏱️ 3 min - 3
Heat 1 cup of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot (around 350°F), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry the chicken 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. Discard the frying oil, leaving about 1 tablespoon in the pan for the stir-fry.
⏱️ 10 min•🌡️ 350 - 4
Add 1 tablespoon of fresh vegetable oil to the same pan (if needed) and heat over medium-high heat. Add the chopped garlic and julienned ginger. Sauté for less than 1 minute until fragrant.
⏱️ 1 min - 5
Add the sliced onion, roasted peanuts, dried red chilies, and green chilies to the pan. Cook for 1 minute, stirring constantly, until the onions soften slightly and the chilies release their aroma.
⏱️ 1 min - 6
Return the fried chicken pieces to the pan with the sautéed ingredients. Pour the prepared Kung Pao sauce over the chicken and vegetables. Stir everything together quickly until the sauce thickens and evenly coats all the ingredients, about 1-2 minutes.
⏱️ 2 min - 7
Remove from heat. Garnish with chopped green onions/scallions. Serve immediately with steamed rice.
⏱️ 1 min