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Kung Pao Chicken Recipe

Name: One Bowl Asian Cuisines Kung Pao Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1/2" cubes; 1.5 tbs light soy sauce (or regular soy sauce); 1 tbs Chinese Shaoxing wine (or dry sherry); 1 tbs cornstarch; 1 unit egg white; 0.25 tsp ground white pepper; 0.5 tsp dark soy sauce (for color); 1 tbs light soy sauce; 1 tbs Chinkiang black vinegar (or balsamic + a little extra rice vinegar); 1 tsp granulated sugar; 3 tbs chicken stock or water; 1 tsp cornstarch (for sauce slurry); 3 tbs vegetable oil (for frying/stir-frying); 8 unit Sichuan dried red chilies, stemmed (adjust to heat preference); 1 tsp Sichuan peppercorns (optional, for numbing aroma); 1 tbs fresh ginger, peeled and julienned; 3 clove garlic cloves, thinly sliced; 4 stalk scallions (green onions), white and green separated, sliced 1"; 0.5 cup unsalted roasted peanuts (or cashews), roughly chopped; 0.5 tsp toasted sesame oil; 2 tbsp fresh cilantro leaves

Inspired by One Bowl Asian Cuisine

Time35m

Serves3

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

1 lb boneless skinless chicken thighs, cut into 1/2" cubes

1 1/2 tbs light soy sauce (or regular soy sauce)

1 tbs Chinese Shaoxing wine (or dry sherry)

1 tbs Cornstarch

1 unit egg white

1/4 tsp ground white pepper

Sauce

1/2 tsp dark soy sauce (for color)

1 tbs light soy sauce

1 tbs Chinkiang black vinegar (or balsamic + a little extra rice vinegar)

1 tsp granulated sugar

3 tbs chicken stock or water

1 tsp cornstarch (for sauce slurry)

Main & Aromatics

3 tbs vegetable oil (for frying/stir-frying)

8 unit Sichuan dried red chilies, stemmed (adjust to heat preference)

1 tsp Sichuan peppercorns (optional, for numbing aroma)

1 tbs fresh ginger, peeled and julienned

3 clove garlic cloves, thinly sliced

4 stalk scallions (green onions), white and green separated, sliced 1"

1/2 cup unsalted roasted peanuts (or cashews), roughly chopped

Optional Garnish

1/2 tsp toasted sesame oil

2 tbsp Fresh cilantro leaves

Method

Marinade

Combine and marinate

In a medium bowl combine 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 egg white and 1/4 tsp white pepper. Add the cubed chicken and toss to coat evenly. Marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

Sauce

Make the sauce

In a small bowl whisk together 1/2 tsp dark soy, 1 tbs light soy, 1 tbs Chinkiang vinegar, 1 tsp sugar and 3 tbs chicken stock or water. Stir in 1 tsp cornstarch until dissolved. Set aside.

Main & Aromatics

Prep aromatics

Prepare the dried chilies by slicing them in half lengthwise (discard seeds if you prefer less heat) and remove stems. Slice garlic thin, julienne the ginger, and slice scallions keeping whites and greens separate.

Heat the wok

Heat a large wok or heavy skillet over high heat until very hot (about 1-2 minutes). Add 2 tbs vegetable oil and swirl to coat.

Bloom peppercorns and chilies

Add 1 tsp Sichuan peppercorns to the hot oil and stir for 10–15 seconds until fragrant (be careful not to burn). Add the dried chilies and stir-fry for another 20–30 seconds until they darken slightly and the oil is fragrant.

Stir-fry aromatics

Add the ginger and the white parts of the scallions and stir-fry 20–30 seconds. Add the sliced garlic and stir another 10–15 seconds until aromatic but not burnt.

Cook the chicken

Push aromatics to the side of the wok. Increase heat to high. Add remaining 1 tbs vegetable oil if needed. Add the marinated chicken in a single layer and let sear undisturbed 30–45 seconds, then stir-fry for 2–3 minutes until the chicken is cooked through and lightly caramelized on edges. Chicken pieces should register about 165°F (74°C).

Combine with sauce and peanuts

Give the sauce a quick re-stir (cornstarch may settle) and pour it into the wok. Stir constantly as the sauce thickens, about 30–60 seconds, coating the chicken. Add the roasted peanuts and toss to combine.

Finish

Turn off heat and stir in 1/2 tsp toasted sesame oil and the green parts of the scallions. Taste and adjust seasoning (add a pinch of salt or a splash of soy if desired).

Serve

Transfer Kung Pao Chicken to a serving plate, sprinkle with chopped cilantro if using, and serve immediately with steamed rice.