Kung Pao Chicken
Kung Pao Chicken
Ingredients
For marinade
- 500 gms boneless chicken thighs, cut into 1/2 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 3 tablespoons cornflour, cornstarch
- 3-4 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon crushed pepper
For sauce
- 1 1/2 tablespoons vinegar
- 1 tablespoon sugar
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons cornflour
- 7/8 cup water
For stir-fry
- 3 tablespoons sunflower oil, or any neutral flavoured oil, divided
- 10 dried red chillies, whole
- 1 large onion, cut into petals, approx. 1 cup
- 2 tablespoons garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 10 mushrooms, halved
- 1/4 cup roasted peanuts
- 3/4 teaspoon white pepper powder
- 1/4 cup spring onion greens, cut
Instructions
- 1
Take 500 gms of boneless chicken thighs, cut into 1/2 inch pieces, and place them in a bowl.
⏱️ 3 min
- 2
Add 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon baking soda to the chicken. Mix well by hand.
⏱️ 2 min
- 3
Add 3 tablespoons of cornflour (cornstarch) and 3-4 tablespoons of water. Mix thoroughly until the chicken pieces are well coated.
⏱️ 2 min
- 4
Add 1 tablespoon of soy sauce and 1/2 teaspoon of crushed pepper. Mix again.
⏱️ 1 min
- 5
Set the chicken aside to marinate for 15-20 minutes.
⏱️ 20 min
- 6
In a separate bowl, combine 1 1/2 tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 1/2 tablespoons dark soy sauce, and 2 tablespoons oyster sauce.
⏱️ 2 min
- 7
Add 1 1/2 teaspoons of cornflour and 7/8 cup water to the mixture.
⏱️ 1 min
- 8
Whisk everything together until the cornflour is completely dissolved and the sauce is well combined. Set aside.
⏱️ 1 min
- 9
Heat 1 tablespoon of sunflower oil (or any neutral oil) in a wok or large pan over high heat.
⏱️ 1 min
- 10
Add the marinated chicken pieces to the hot oil. Stir-fry the chicken until it is cooked through and lightly golden, about 3-4 minutes.
⏱️ 4 min
- 11
Remove the cooked chicken from the wok and set it aside.
⏱️ 1 min
- 12
Add the remaining 2 tablespoons of oil to the same wok.
⏱️ 1 min
- 13
Add 10 whole dried red chillies and stir-fry for a few seconds until fragrant, being careful not to burn them.
⏱️ 1 min
- 14
Add 1 large onion, cut into petals (approximately 1 cup), and stir-fry for 1 minute until it starts to become slightly translucent.
⏱️ 1 min
- 15
Add 2 tablespoons of finely chopped garlic and 2 teaspoons of finely chopped ginger. Stir-fry for 30 seconds until aromatic.
⏱️ 1 min
- 16
Add 10 halved mushrooms to the wok. Stir-fry for 2-3 minutes until they have softened.
⏱️ 3 min
- 17
Return the cooked chicken to the wok.
⏱️ 1 min
- 18
Give the prepared sauce mixture a quick stir and then pour it over the chicken and vegetables in the wok.
⏱️ 1 min
- 19
Stir constantly until the sauce thickens and coats all the ingredients.
⏱️ 2 min
- 20
Add 1/4 cup of roasted peanuts and 3/4 teaspoon of white pepper powder. Toss everything together well to combine.
⏱️ 1 min
- 21
Garnish with 1/4 cup of cut spring onion greens.
⏱️ 1 min
- 22
Serve the Kung Pao Chicken hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For marinade
- 500 gms boneless chicken thighs, cut into 1/2 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 3 tablespoons cornflour, cornstarch
- 3-4 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon crushed pepper
For sauce
- 1 1/2 tablespoons vinegar
- 1 tablespoon sugar
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons cornflour
- 7/8 cup water
For stir-fry
- 3 tablespoons sunflower oil, or any neutral flavoured oil, divided
- 10 dried red chillies, whole
- 1 large onion, cut into petals, approx. 1 cup
- 2 tablespoons garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 10 mushrooms, halved
- 1/4 cup roasted peanuts
- 3/4 teaspoon white pepper powder
- 1/4 cup spring onion greens, cut
Instructions
- 1
Take 500 gms of boneless chicken thighs, cut into 1/2 inch pieces, and place them in a bowl.
⏱️ 3 min - 2
Add 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon baking soda to the chicken. Mix well by hand.
⏱️ 2 min - 3
Add 3 tablespoons of cornflour (cornstarch) and 3-4 tablespoons of water. Mix thoroughly until the chicken pieces are well coated.
⏱️ 2 min - 4
Add 1 tablespoon of soy sauce and 1/2 teaspoon of crushed pepper. Mix again.
⏱️ 1 min - 5
Set the chicken aside to marinate for 15-20 minutes.
⏱️ 20 min - 6
In a separate bowl, combine 1 1/2 tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 1/2 tablespoons dark soy sauce, and 2 tablespoons oyster sauce.
⏱️ 2 min - 7
Add 1 1/2 teaspoons of cornflour and 7/8 cup water to the mixture.
⏱️ 1 min - 8
Whisk everything together until the cornflour is completely dissolved and the sauce is well combined. Set aside.
⏱️ 1 min - 9
Heat 1 tablespoon of sunflower oil (or any neutral oil) in a wok or large pan over high heat.
⏱️ 1 min - 10
Add the marinated chicken pieces to the hot oil. Stir-fry the chicken until it is cooked through and lightly golden, about 3-4 minutes.
⏱️ 4 min - 11
Remove the cooked chicken from the wok and set it aside.
⏱️ 1 min - 12
Add the remaining 2 tablespoons of oil to the same wok.
⏱️ 1 min - 13
Add 10 whole dried red chillies and stir-fry for a few seconds until fragrant, being careful not to burn them.
⏱️ 1 min - 14
Add 1 large onion, cut into petals (approximately 1 cup), and stir-fry for 1 minute until it starts to become slightly translucent.
⏱️ 1 min - 15
Add 2 tablespoons of finely chopped garlic and 2 teaspoons of finely chopped ginger. Stir-fry for 30 seconds until aromatic.
⏱️ 1 min - 16
Add 10 halved mushrooms to the wok. Stir-fry for 2-3 minutes until they have softened.
⏱️ 3 min - 17
Return the cooked chicken to the wok.
⏱️ 1 min - 18
Give the prepared sauce mixture a quick stir and then pour it over the chicken and vegetables in the wok.
⏱️ 1 min - 19
Stir constantly until the sauce thickens and coats all the ingredients.
⏱️ 2 min - 20
Add 1/4 cup of roasted peanuts and 3/4 teaspoon of white pepper powder. Toss everything together well to combine.
⏱️ 1 min - 21
Garnish with 1/4 cup of cut spring onion greens.
⏱️ 1 min - 22
Serve the Kung Pao Chicken hot.
⏱️ 1 min