Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 4
Cuisine: Sichuan Chinese
Ingredients: 1 lb boneless skinless chicken thighs, cut into 3/4-inch cubes; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; 2 teaspoons cornstarch; 1 teaspoon neutral oil; 1/4 teaspoon ground white pepper; 2 tablespoons light soy sauce; 1 tablespoon Chinkiang black vinegar; 1 tablespoon Shaoxing wine; 2 tablespoons water or unsalted chicken stock; 1 1/2 teaspoons sugar; 1 teaspoon dark soy sauce; 1 teaspoon cornstarch; 2 tablespoons neutral oil; 10 to 12 dried red chiles, cut into short segments; 1 teaspoon Sichuan peppercorns, lightly toasted and cracked; 3 garlic cloves, finely chopped; 1 tablespoon minced ginger; 4 scallions, white and pale green parts cut into 1-inch pieces; 1/2 cup roasted unsalted peanuts; Steamed rice, for serving

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A practical Kung Pao Chicken recipe with diced chicken, peanuts, dried chiles, Sichuan peppercorn, Chinkiang vinegar, marinade, sauce, and fast wok instructions.

35 min

cook 10 min

Serves 4

Sichuan Chinese

Ingredients

Instructions

Cut the chicken into even 3/4-inch cubes and pat them dry. Even cubes cook quickly and give the sauce enough surface area to cling.
Mix chicken with light soy sauce, Shaoxing wine, cornstarch, neutral oil, and white pepper. Rest 15 minutes while you prepare the sauce and aromatics.
In a small bowl, stir light soy sauce, Chinkiang vinegar, Shaoxing wine, water or stock, sugar, dark soy sauce, and cornstarch until smooth. Stir it again right before it enters the wok.
Heat a wok or carbon-steel skillet over high heat. Add oil, dried chiles, and Sichuan peppercorns. Stir 10 to 20 seconds until fragrant and red-dark, not black.
Add the chicken in a single layer. Let it sit briefly, then stir-fry until the outside turns opaque and the edges begin to color, about 2 to 3 minutes.
Add ginger, garlic, and scallion pieces. Stir-fry for 30 to 45 seconds until the kitchen smells like the court has entered session.
Stir the sauce again, pour it around the side of the wok, and toss quickly. Cook until it thickens into a glossy coating, about 45 to 60 seconds.
Turn off the heat, fold in roasted peanuts, and serve immediately. Peanuts belong at the end so they keep their snap.

Nutrition

Calories: 320 kcal
Protein Content: 28 g
Fat Content: 16 g
Carbohydrate Content: 12 g
Fiber Content: 2 g
Sodium Content: 580 mg