We Cooked Kung Pao Chicken… and WOW
The legendary Kung Pao Chicken – a dish that’s spicy, savory, nutty, and absolutely irresistible. Better than takeout, and super fun to cook in a wok!
Ingredients
For the Chicken Marinade
- 500 g chicken breast or thighs, cubed into 2.5 cm pieces
- 1 tsp baking soda
- 1½ tbsp unbleached cornstarch
- 2 tbsp soy sauce
- 1-2 tbsp Shaoxing cooking wine or dry sherry
For the Sauce
- 2 tbsp shaved palm sugar
- 1½ tbsp cornstarch
- 100 ml chicken stock preferably homemade
- 2 tbsp dark soy sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar or dark vinegar if available
- 1 tbsp Shaoxing cooking wine
Other Ingredients
- 50 ml vegetable oil
- ½ cup peanuts
- 10 dried chili diabolo or tianjin peppers
- 3 tbsp minced ginger
- 2 cloves garlic minced
- Crushed Sichuan peppercorns to taste
- Chopped green onions
- Extra sesame seeds for garnish optional
Instructions
Prepare the Chicken
- Cube the chicken breast into bite-sized pieces.
- In a bowl, mix the chicken with baking soda, cornstarch, soy sauce, and Shaoxing wine.
- Thoroughly mix until the chicken is evenly coated, then refrigerate for 30 minutes to 1 hour.
Make the Sauce
- In a separate bowl, combine palm sugar, cornstarch, chicken stock, dark soy sauce, low sodium soy sauce, rice vinegar, and Shaoxing wine.
- Stir until the sugar is completely dissolved.
Fry the Peanuts and Chilies
- Heat vegetable oil in a wok over high heat.
- Fry the peanuts until golden and crunchy, then remove and set aside.
- Add the dried chilies to the same oil, frying until crispy. Remove and set aside with the peanuts.
Cook the Chicken
- In batches, fry the marinated chicken in the infused oil until golden brown and cooked through.
- Remove each batch and set aside.
Stir-fry Aromatics
- Add a bit more oil if needed.
- Stir-fry chopped green onions for 10–20 seconds.
- Add minced ginger, garlic, and crushed Sichuan peppercorns. Fry briefly until aromatic.
Combine Everything
- Return the fried chilies, peanuts, and chicken (along with any juices) to the wok.
- Toss everything to combine well.
Add the Sauce
- Give the prepared sauce a quick stir and pour it into the wok.
- Stir continuously until the sauce thickens and coats the chicken with a glossy sheen (about 1–1.5 minutes).
Serve
- Remove from heat and plate your Kung Pao Chicken.
- Garnish with extra sesame seeds if desired.