Kung Pao Chicken

Name: Kung Pao Chicken
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 500g Chicken Thigh, Boneless, skinless, diced 1.5 cm; 1 tbsp Shaoxing Wine; 1 tbsp Light Soy Sauce; 1 1/2 tsp Cornstarch; 1/4 tsp Salt, Fine; 1 1/2 tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce; 1 tbsp Chinkiang Vinegar, Black; 1 tbsp Shaoxing Wine; 2 tsp Sugar; 3 tbsp Chicken Stock, or water; 1 tsp Cornstarch; 3 tbsp Neutral Oil, Peanut or vegetable; 12 Dried Red Chilies, Cut into 2 cm pieces, seeds mostly shaken out; 1 tsp Sichuan Peppercorns, Lightly crushed; 3 cloves of Garlic, Thinly sliced; 2 centimeter (cm)s of Ginger, Piece, thinly sliced; 3 Scallions, Cut into 2–3 cm pieces; 70g Unsalted Roasted Peanuts, About 1/2 cup; 1 pinch of White Pepper

Kung Pao Chicken is a sizzling Sichuan classic: tender, bite-sized chicken tossed with toasted peanuts, numbing Sichuan peppercorns and dried chilies in a glossy, sweet-tangy sauce. The contrast of spicy, savory and slightly sweet flavors with a satisfying crunchy finish makes it a weekday favorite that tastes restaurant-quality at home.

Kung Pao Chicken is a sizzling Sichuan classic: tender, bite-sized chicken tossed with toasted peanuts, numbing Sichuan peppercorn... Show more

Traditional Chinese Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

35 min

Price

1,36 €

Calories

729 kcal

high protein

low sugar

comfort food

chinese

Method

Prep the ingredients

Pat the Chicken Thigh dry, then cut it into 1.5 cm pieces if needed. Trim the Scallion and cut it into 2–3 cm lengths, slice the Garlic thinly, slice the Ginger thinly, and cut the Dried Red Chilies into 2 cm pieces. Shake out most of the seeds from the chilies, then lightly crush the Sichuan Peppercorns so they’re ready to bloom in the oil.

Marinate the chicken

In a bowl, mix the chicken with Shaoxing Wine, Light Soy Sauce, Cornstarch, Salt (Fine), and White Pepper until every piece is evenly coated and a little tacky. Let it marinate for 15 minutes while you make the sauce.

Whisk the sauce

Whisk together Dark Soy Sauce, Chinkiang Vinegar (Black), the remaining light soy sauce, the remaining Shaoxing wine, Sugar, Chicken Stock, and the remaining cornstarch until the sugar disappears and the sauce looks smooth. Keep it close to the stove so you can pour it in quickly later.

Stir-fry the chicken

Heat the Neutral Oil in a wok or large skillet over medium-high until it shimmers. Add the dried chilies and Sichuan peppercorns and stir for 10 to 15 seconds, just until fragrant and a shade darker. Add the marinated chicken in a single layer and let it sear for 1 minute before stirring, then keep cooking for 2 more minutes until the pieces are mostly opaque. Stir in the garlic and ginger and toss for about 30 seconds until very fragrant, keeping them from browning too much.

Glaze and finish

Give the sauce a quick whisk, then pour it into the pan and toss immediately so the cornstarch does not clump. Cook for 1 to 2 minutes until the sauce turns glossy and coats the chicken in a thin glaze. Stir in the scallions and Unsalted Roasted Peanuts, toss just until the scallions are bright and the peanuts are warmed through, then serve hot.