Kung Pao Chicken
A delicious and authentic sichuan and regional recipe for Kung Pao Chicken, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb boneless skinless chicken breast (diced into 3/4” (1.5 cm) pieces (or thigh))
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 2 teaspoons Shaoxing wine
- • 1 tablespoon cornflour
- • 2 tablespoons chicken broth
- • 2 tablespoons Chinkiang vinegar ((or distilled vinegar))
- • 1 tablespoon Shaoxing wine
- • 1 tablespoon light soy sauce
- • 1/2 tablespoon dark soy sauce
- • 2 tablespoons sugar
- • 2 teaspoons cornflour
- • 1/4 teaspoon salt
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 4 cloves garlic (sliced)
- • 1 thumb ginger (julienned)
- • 6 red dried Chinese chilli peppers (cut into 3 pieces)
- • 1/4 teaspoon ground Sichuan peppercorns
- • 1 red pepper (diced)
- • 5 large spring onions (cut into 1” (2.5 cm) pieces)
- • 1/3 cup roasted peanuts
- • 2 teaspoons chilli oil ((Optional, to add colour))
Preparation Steps
Combine the chicken and marinade ingredients in a small bowl. Mix well by hand and let marinate for at least 10 minutes, up to 30 minutes.
Mix all the sauce ingredients together in a medium bowl.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat until hot. Swirl the pan and let oil coat the bottom.
When the oil is hot, spread chicken in a layer and cook for 20 to 30 seconds without moving it. Cook and stir until the chicken turns just white on the surface and the inside is still slightly raw. Turn to medium-low heat and immediately transfer chicken to a plate.
Add the remaining 2 tablespoons of oil, garlic, ginger, dried chilli peppers, and ground Sichuan peppercorn. Turn to medium heat. Stir and cook until very fragrant.
Turn to medium-high heat. Add the pepper. Cook and stir for 1 minute. Then add the spring onions, Stir and cook for another minute.
Mix the sauce again so that cornflour dissolves completely. Swirl in sauce and quickly stir a few times. Add back the cooked chicken. Stir and toss until the sauce thickens. Add the roasted peanuts. Stir again to mix well. Immediately transfer to a plate. Serve warm with steamed white rice.