Kung Pao Chicken
Kung Pao Chicken
Ingredients
For the Chicken Marinade
- 300 grams chicken thigh, diced
- 10 grams cornstarch
- 20 grams Shaoxing wine
- 10 grams soy sauce
- 5 grams sesame oil
For the Sauce
- 30 grams Shaoxing wine
- 30 grams soy sauce
- 30 grams black vinegar
- 15 grams sugar
- 15 grams cornstarch
- 50 grams water
For the Stir-fry
- 100 ml cooking oil, for frying chicken
- 15 grams ginger, sliced
- 10 grams garlic, sliced
- 20 grams dried chilies, cut, with seeds removed
- 10 grams Sichuan peppercorns
- 100 grams peanuts, fried
- 30 grams spring onion, cut into 1-inch pieces
Instructions
- 1
Place the diced chicken thigh in a bowl. Add cornstarch, Shaoxing wine, soy sauce, and sesame oil. Mix thoroughly until the chicken is well coated. Set aside to marinate.
⏱️ 5 min
- 2
In a separate bowl, combine Shaoxing wine, soy sauce, black vinegar, sugar, cornstarch, and water. Whisk until well combined and the cornstarch has dissolved. Set aside.
⏱️ 3 min
- 3
Heat a pan with 100 ml of cooking oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces. Deep fry until golden brown and cooked through. Remove the fried chicken with a slotted spoon and drain excess oil. Set aside.
⏱️ 7 min
- 4
Pour out most of the oil from the pan, leaving a small amount. Add sliced ginger and sliced garlic to the remaining hot oil. Stir-fry for a few seconds until fragrant. Add the dried chilies and Sichuan peppercorns. Continue to stir-fry briefly until the spices are fragrant.
⏱️ 3 min
- 5
Add the fried peanuts to the pan with the aromatics and spices. Stir well. Return the fried chicken pieces to the pan. Pour the prepared sauce mixture over the chicken and other ingredients.
⏱️ 3 min
- 6
Stir-fry everything constantly until the sauce thickens and evenly coats all ingredients. Add the chopped spring onion. Give the entire dish one final toss to incorporate the spring onion.
⏱️ 4 min
- 7
The Kung Pao chicken is now ready to be served and enjoyed.
Kitchen Tools
Nutrition Facts (per serving)
Kung Pao Chicken
For the Chicken Marinade
- 300 grams chicken thigh, diced
- 10 grams cornstarch
- 20 grams Shaoxing wine
- 10 grams soy sauce
- 5 grams sesame oil
For the Sauce
- 30 grams Shaoxing wine
- 30 grams soy sauce
- 30 grams black vinegar
- 15 grams sugar
- 15 grams cornstarch
- 50 grams water
For the Stir-fry
- 100 ml cooking oil, for frying chicken
- 15 grams ginger, sliced
- 10 grams garlic, sliced
- 20 grams dried chilies, cut, with seeds removed
- 10 grams Sichuan peppercorns
- 100 grams peanuts, fried
- 30 grams spring onion, cut into 1-inch pieces
Instructions
- 1
Place the diced chicken thigh in a bowl. Add cornstarch, Shaoxing wine, soy sauce, and sesame oil. Mix thoroughly until the chicken is well coated. Set aside to marinate.
⏱️ 5 min - 2
In a separate bowl, combine Shaoxing wine, soy sauce, black vinegar, sugar, cornstarch, and water. Whisk until well combined and the cornstarch has dissolved. Set aside.
⏱️ 3 min - 3
Heat a pan with 100 ml of cooking oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces. Deep fry until golden brown and cooked through. Remove the fried chicken with a slotted spoon and drain excess oil. Set aside.
⏱️ 7 min - 4
Pour out most of the oil from the pan, leaving a small amount. Add sliced ginger and sliced garlic to the remaining hot oil. Stir-fry for a few seconds until fragrant. Add the dried chilies and Sichuan peppercorns. Continue to stir-fry briefly until the spices are fragrant.
⏱️ 3 min - 5
Add the fried peanuts to the pan with the aromatics and spices. Stir well. Return the fried chicken pieces to the pan. Pour the prepared sauce mixture over the chicken and other ingredients.
⏱️ 3 min - 6
Stir-fry everything constantly until the sauce thickens and evenly coats all ingredients. Add the chopped spring onion. Give the entire dish one final toss to incorporate the spring onion.
⏱️ 4 min - 7
The Kung Pao chicken is now ready to be served and enjoyed.