Kung Pao Chicken Recipe
Make Kung Pao Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Sauce
Stir-fry
Method
Marinade
- 1
Prepare and marinate chicken
Trim any excess fat from the chicken and cut into 1/2-inch cubes. In a bowl combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 egg white. Add the chicken and mix until pieces are evenly coated. Let marinate for 15–20 minutes while preparing other ingredients.
Sauce
- 2
Mix sauce components
In a small bowl whisk together 1 tsp dark soy sauce, 1 tbs light soy sauce, 1 tsp black vinegar, 1 tsp Shaoxing wine, 1 tsp sugar and 3 tbs chicken stock. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry. Set both aside.
Stir-fry
- 3
Prepare aromatics and peanuts
Slice the garlic, julienne the ginger, and cut scallions into 1-inch pieces separating white and green portions if desired. If using whole Sichuan peppercorns, lightly toast them in a dry pan over medium heat for 30–60 seconds until fragrant, then crush lightly with the side of a knife or mortar. Measure out the dried chilies and peanuts.
- 4
Heat wok and fry chilies & peppercorns
Place a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add the dried chilies and toasted Sichuan peppercorns and stir for 20–30 seconds until the chilies darken slightly and the oil smells spicy—be careful not to burn them. Remove chilies and peppercorns to a bowl with a slotted spoon, leaving infused oil in the wok.
- 5
Brown the chicken
Add the remaining 1 tbs oil to the hot wok. Add the marinated chicken in a single layer (work in batches if necessary) and stir-fry over high heat for 2–3 minutes, until the exterior is nicely seared but interior not fully cooked through. Remove the chicken to a plate and reserve.
- 6
- 7
Combine chicken and sauce
Return the chicken to the wok along with the reserved chilies and (optional) peppercorns. Pour in the prepared sauce mixture and bring to a vigorous simmer, stirring so the sauce coats the chicken. Stir for about 1 minute to let flavors meld and chicken finish cooking through.
- 8
Thicken the sauce and finish
Give the cornstarch slurry a quick stir and pour into the wok while stirring constantly. Cook 30–60 seconds until the sauce thickens to a glossy coat on the chicken. Add the peanuts and the green parts of the scallions, toss briefly, and taste. Adjust seasoning with up to 1 tsp salt if needed (or a splash more soy if you prefer).
- 9
Serve
Transfer Kung Pao Chicken to a serving plate and serve immediately with steamed white rice. Leftovers will keep refrigerated for 2 days; reheat gently to preserve peanuts' crunch.