Chicken Hunan Kung Pao Recipe

Marinate

In a bowl combine 1 tbs light soy, 1 tbs shaoxing wine, 1 tsp cornstarch and 1/2 tsp salt. Add cubed chicken and toss until evenly coated. Let sit at room temperature while you prep other ingredients (15–20 minutes) or refrigerate up to 2 hours.

Velvet (optional but recommended)

Heat 1 tbs neutral oil in a wok over medium-high heat until shimmering. Spread marinated chicken in a single layer and quickly sear just until the exterior turns opaque, about 60–90 seconds per side (do not cook through). Remove and set aside. This step gives a tender exterior and helps keep chicken juicy during final stir-fry.

Whisk together 1 tbs dark soy, 1 tbs light soy, 1 tbs black vinegar, 1 tbs oyster sauce, 1/2 cup chicken stock, and 1 tsp sugar in a small bowl. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tbs cold water, then whisk into the sauce. Set aside.

Have all vegetables, ginger, garlic and scallions prepped and within reach. Heat a clean wok over high heat until it starts to smoke lightly. Add 2 tbs neutral oil and swirl to coat.

Add dried Hunan chilies and stir-fry 20–30 seconds until fragrant and slightly darkened (be careful not to burn — reduce heat briefly if necessary). The amount of chilies controls heat level: 1 = mild, 6 = very spicy.

Add the ginger and the white parts of the scallions; stir-fry 15–20 seconds until aromatic. Add sliced garlic and continue for 10–15 seconds.

Add red bell pepper and zucchini (or chosen vegetables) and toss for 1–2 minutes until vegetables are bright and just tender-crisp.

Increase heat to very high. Return the velveted/seared chicken to the wok and stir to combine with vegetables. Stir-fry 1–2 minutes until chicken is nearly cooked through.

Stir the prepared sauce one more time and pour into the wok. Toss constantly so the sauce reduces and thickens, coating the chicken and vegetables, about 45–90 seconds. If sauce becomes too thick, add up to 1–2 tbs water or stock to loosen.

Add the drained chow mein noodles to the wok, drizzle 1 tsp sesame oil, and toss with tongs or two spatulas until the noodles are heated through and coated in sauce, about 1 minute. If using pre-fried crunchy chow mein noodles for texture, add them at the very end rather than tossing in the sauce so they stay crisp.

Stir in chopped peanuts and the green parts of the scallions. Toss briefly to combine and remove from heat.

Taste and adjust seasoning: add a pinch of salt or 1/2 tsp sugar if needed, or an extra splash of soy or vinegar to balance sweetness/saltiness.

Transfer to a warm serving platter. Sprinkle toasted sesame seeds if using and a few extra chopped peanuts. Serve immediately so noodles retain some bite and peanuts are crunchy.