Kung Pao Chicken Recipe
Make Kung Pao 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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For the chicken
For the sauce
Aromatics & vegetables
Method
For the chicken
Cut and marinate
Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine the egg white, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Add the chicken and toss to coat evenly. Let marinate 15–20 minutes while you prepare other ingredients.
Heat about 1/2 cup neutral oil in a wok or heavy skillet over medium-high heat until it reaches 350°F (180°C) or a small piece of chicken sizzles immediately. Working in batches if needed, add the chicken pieces and fry until edges are golden and just cooked through, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined plate and set aside.
For the sauce
While chicken marinates, whisk together 3 tablespoons low-sodium soy sauce, 1/2 tablespoon dark soy (if using), 1 tablespoon Chinese black or rice vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 3 tablespoons chicken stock or water in a small bowl. In a separate small bowl stir 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry; set both aside.
Aromatics & final assembly
Discard excess oil from the wok leaving about 1 tablespoon for stir-frying. Heat the wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chilies and stir-fry 30–45 seconds until fragrant and chilies darken (be careful not to burn).
Add the minced garlic and ginger and stir-fry 15–20 seconds until aromatic. Add the white parts of scallions here if you reserved them; otherwise add the green pieces now (recipe uses green parts cut into 1-inch pieces).
Return the fried chicken to the wok and toss to combine with the aromatics. Pour in the prepared sauce and stir to coat the chicken. Bring to a gentle simmer, then stir the cornstarch slurry again and pour it in while stirring. Cook 1–2 minutes until sauce thickens and becomes glossy, coating the chicken.
Add the roasted peanuts and sliced scallions; toss briefly to combine. Taste and adjust seasoning with a pinch of salt or a splash of soy if needed.
Transfer to a serving plate and serve immediately with steamed rice.