Fiery Kung Pao Chicken, Wok-Tossed
Dim Sim LimFiery Kung Pao Chicken, Wok-Tossed
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Kung Pao Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon chicken powder
- 1/4 cup water
For the Wok
- 3 tablespoons peanut oil, divided
- 15 dried red chilies, stems removed, cut into 1/2-inch pieces
- 1 teaspoon Sichuan peppercorns
- 4 cloves garlic, minced with a cleaver
- 1 inch fresh ginger, minced with a cleaver
- 3 green onions, white parts only, sliced into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 cup roasted peanuts
- 2 green onions, green parts only, sliced for garnish
- 1 tablespoon crispy chili oil, for drizzling
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra 'oomph!'
Instructions
- 1
First, let's get that chicken ready! In a bowl, combine the chicken thigh pieces with light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and white pepper. Mix it all up with your hands, making sure every piece is coated. This is our secret to tender, juicy chicken! Let it marinate for at least 15 minutes. Boom!
⏱️ 15 min
- 2
While the chicken is marinating, let's whip up that legendary Kung Pao sauce! In a separate bowl, whisk together light soy sauce, dark soy sauce, Chinese black vinegar, granulated sugar, cornstarch, chicken powder, and water. Set it aside. This is where the magic happens, people!
⏱️ 5 min
- 3
Now, get your wok screaming hot! Add 2 tablespoons of peanut oil and heat it until it's shimmering and just starting to smoke. Toss in those dried red chilies and Sichuan peppercorns. Stir-fry for about 15-20 seconds until fragrant, but don't let them burn! We want that fiery kick, not charcoal!
⏱️ 1 min
- 4
Add the marinated chicken to the wok. Spread it out in a single layer and let it sear for 1-2 minutes without moving, then stir-fry vigorously until the chicken is mostly cooked through and beautifully browned. Remove the chicken and chilies/peppercorns from the wok and set aside. We're building layers of flavor here!
⏱️ 3 min
- 5
Add the remaining 1 tablespoon of peanut oil to the wok. If needed, give it a quick wipe with a paper towel to remove any burnt bits. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until super fragrant. Oh, that aroma! Insane!
⏱️ 1 min
- 6
Toss in the red and green bell peppers. Stir-fry for 1-2 minutes until they are slightly tender-crisp. We want that crunch, people! Now, if you're feeling it, a little pinch of Yum Yum (MSG) right here will take it to the next level. Trust me!
⏱️ 2 min
- 7
Return the cooked chicken, chilies, and Sichuan peppercorns to the wok. Give it a quick toss to combine. Re-whisk your Kung Pao sauce and pour it into the wok. Stir-fry constantly, tossing everything together, until the sauce thickens and coats all the ingredients. This happens fast, so keep moving! Wok the hell out of it!
⏱️ 2 min
- 8
Finally, add the roasted peanuts and give it one last, glorious toss. Now we serve! Garnish generously with the green parts of the green onions and a good drizzle of crispy chili oil. Serve immediately over fluffy white rice. Holy cow, this is 10 out of 10! All fire!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimFiery Kung Pao Chicken, Wok-Tossed
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Kung Pao Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon chicken powder
- 1/4 cup water
For the Wok
- 3 tablespoons peanut oil, divided
- 15 dried red chilies, stems removed, cut into 1/2-inch pieces
- 1 teaspoon Sichuan peppercorns
- 4 cloves garlic, minced with a cleaver
- 1 inch fresh ginger, minced with a cleaver
- 3 green onions, white parts only, sliced into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 cup roasted peanuts
- 2 green onions, green parts only, sliced for garnish
- 1 tablespoon crispy chili oil, for drizzling
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra 'oomph!'
Instructions
- 1
First, let's get that chicken ready! In a bowl, combine the chicken thigh pieces with light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and white pepper. Mix it all up with your hands, making sure every piece is coated. This is our secret to tender, juicy chicken! Let it marinate for at least 15 minutes. Boom!
⏱️ 15 min - 2
While the chicken is marinating, let's whip up that legendary Kung Pao sauce! In a separate bowl, whisk together light soy sauce, dark soy sauce, Chinese black vinegar, granulated sugar, cornstarch, chicken powder, and water. Set it aside. This is where the magic happens, people!
⏱️ 5 min - 3
Now, get your wok screaming hot! Add 2 tablespoons of peanut oil and heat it until it's shimmering and just starting to smoke. Toss in those dried red chilies and Sichuan peppercorns. Stir-fry for about 15-20 seconds until fragrant, but don't let them burn! We want that fiery kick, not charcoal!
⏱️ 1 min - 4
Add the marinated chicken to the wok. Spread it out in a single layer and let it sear for 1-2 minutes without moving, then stir-fry vigorously until the chicken is mostly cooked through and beautifully browned. Remove the chicken and chilies/peppercorns from the wok and set aside. We're building layers of flavor here!
⏱️ 3 min - 5
Add the remaining 1 tablespoon of peanut oil to the wok. If needed, give it a quick wipe with a paper towel to remove any burnt bits. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until super fragrant. Oh, that aroma! Insane!
⏱️ 1 min - 6
Toss in the red and green bell peppers. Stir-fry for 1-2 minutes until they are slightly tender-crisp. We want that crunch, people! Now, if you're feeling it, a little pinch of Yum Yum (MSG) right here will take it to the next level. Trust me!
⏱️ 2 min - 7
Return the cooked chicken, chilies, and Sichuan peppercorns to the wok. Give it a quick toss to combine. Re-whisk your Kung Pao sauce and pour it into the wok. Stir-fry constantly, tossing everything together, until the sauce thickens and coats all the ingredients. This happens fast, so keep moving! Wok the hell out of it!
⏱️ 2 min - 8
Finally, add the roasted peanuts and give it one last, glorious toss. Now we serve! Garnish generously with the green parts of the green onions and a good drizzle of crispy chili oil. Serve immediately over fluffy white rice. Holy cow, this is 10 out of 10! All fire!
⏱️ 1 min