Kung Bo Chicken Recipe
Make Kung Bo Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Chicken
Sauce
Aromatics & Vegetables
Cooking & Seasoning
Method
Marinade / Chicken
- 1
Prepare and marinate
Trim excess fat from chicken thighs and cut into 1-inch cubes. In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1/4 teaspoon salt and 1/8 teaspoon white pepper. Toss the chicken cubes in the marinade until evenly coated. Let rest 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).
Sauce
- 2
Mix sauce
In a small bowl whisk together 1 1/2 tablespoons light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon black or rice vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon sugar and 3 tablespoons chicken stock or water. Dissolve 1 teaspoon cornstarch into the mixture so it is lump-free. Set aside.
Aromatics & Vegetables
- 3
Prep aromatics
Remove stems from dried chilies and (if desired) split some open to increase heat. Thinly slice garlic, julienne the ginger, and cut scallions into 1-inch lengths separating whites from greens. Measure out Sichuan peppercorns and roasted peanuts.
Cooking & Assembly
- 4
Heat oil and flavor
Place a wok or large skillet over high heat until it is very hot (about 2–3 minutes). Add 3 tablespoons neutral oil and swirl to coat. When the oil shimmers, add the Sichuan peppercorns and stir-fry 15–20 seconds until fragrant (be careful not to burn). Add the dried chilies and stir 20–30 seconds until they darken slightly and release aroma.
- 5
Aromatics
Add the garlic slices and ginger matchsticks to the oil and stir-fry 15–20 seconds until aromatic. Add the white parts of the scallions and stir another 10 seconds.
- 6
Cook chicken
Increase heat to high. Add the marinated chicken in a single layer. Let sear without moving for 30–40 seconds to get color, then stir-fry continuously for 2–3 minutes until the exterior is golden and mostly cooked through. If needed, work in batches to avoid crowding.
- 7
Add sauce and finish
Give the prepared sauce a quick re-stir (cornstarch may settle) and pour it over the chicken. Stir constantly as the sauce thickens and becomes glossy, about 1–2 minutes. When sauce coats the chicken and looks silky, add the roasted peanuts and toss to combine. Drizzle 1/2 teaspoon sesame oil and, if using, 1/2 teaspoon extra sugar; toss to finish.
- 8
Garnish and serve
Turn off heat and scatter the green parts of the scallions over the dish. Transfer Kung Bo Chicken to a warmed serving plate and serve immediately with steamed rice.