kung pao chicken recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein, Low-Carb Option
Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breast, cut into 1-inch cubes
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon Chinese cooking wine or dry sherry
- 2 teaspoons cornstarch
- 1/2 cup roasted unsalted peanuts
- 8–10 dried Sichuan chilies, snipped and seeds removed
- 1 teaspoon Sichuan peppercorns, lightly toasted and crushed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (whites and greens separated)
- 1 bell pepper, cut into chunks
- 2 tablespoons vegetable oil
- For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinkiang black vinegar (or balsamic vinegar)
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the cubed chicken with one tablespoon of soy sauce, the cooking wine, and two teaspoons of cornstarch. Stir well to coat and let it sit for at least 15 minutes. This process, known as velveting, ensures the chicken remains tender during high-heat frying.
- Prepare the Kung Pao Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, black vinegar, sugar, sesame oil, and one teaspoon of cornstarch. Ensure the sugar and cornstarch are fully dissolved. Set this mixture aside so it is ready to pour when the wok is hot.
- Sear the Chicken: Heat one tablespoon of oil in a wok or large skillet over high heat. Add the marinated chicken in a single layer. Sear until browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set it aside on a plate.
- Bloom the Aromatics: Wipe out the wok and add the remaining tablespoon of oil. Lower the heat to medium. Add the dried chilies and Sichuan peppercorns. Stir for about 30 seconds until the chilies darken slightly and become fragrant. Be careful not to burn them.
- Stir-fry the Vegetables: Turn the heat back up to high. Add the garlic, ginger, the white parts of the green onions, and the bell peppers. Stir-fry for 1-2 minutes until the vegetables are slightly softened but still crisp.
- Combine and Thicken: Add the cooked chicken back into the wok along with the peanuts. Give the sauce mixture a quick stir and pour it over the ingredients. Toss everything continuously for 1 minute until the sauce thickens and coats the chicken beautifully. Garnish with the green parts of the onions and serve immediately.
Find it online: https://www.yucolor.com/dinner/kung-pao-chicken-recipe/