Authentic Kung Pao Chicken
Servings:
3-4
Prep Time:
25 minutes
Cook Time:
20 minutes
Difficulty:
Medium
Ingredients
- 12 oz (340g) Chicken breast or thigh, diced
- 1 tsp Vegetable oil for marinade
- 1 tsp Cornstarch for marinade
- 1 tsp Shaoxing wine
- 0.125 tsp Salt for marinade
- 1 pinch White pepper
- 1.5 tbsp Light soy sauce
- 1 tsp Dark soy sauce (optional)
- 1 tbsp Chinese black vinegar or Chinkiang vinegar
- 1 tbsp Sugar
- 1 tsp Cornstarch for sauce
- 2 tbsp Water
- 3 tbsp Vegetable oil for cooking
- 3 cloves Garlic, smashed and sliced
- 2 slices Fresh ginger, minced
- 6-10 whole Dried red chilies, deseeded and chopped
- 0.5 tsp Ground Sichuan peppercorns
- 4-6 whole Scallions (white parts only), cut into pieces
- 0.5 cup Roasted unsalted peanuts
Instructions
- Marinate diced chicken with 1 tsp oil, 1 tsp cornstarch, 1 tsp Shaoxing wine, salt, and white pepper. Let sit 15-20 minutes.
- Prepare sauce: combine light soy sauce, dark soy sauce, vinegar, sugar, 1 tsp cornstarch, and 2 tbsp water. Stir until cornstarch dissolves and set aside.
- Roast peanuts if raw: toss in dry pan with 1 tsp oil until fragrant, then set aside.
- Heat 2 tbsp oil in wok on high heat. Sear marinated chicken until just cooked, then remove and set aside.
- Add 1 tbsp oil to wok, then add garlic, ginger, dried chilies, Sichuan pepper, and scallion whites.
- Fry on low-medium 30-60 seconds until fragrant but not burnt.
- Return chicken to wok, turn heat to high, and stir-fry 1 minute.
- Stir sauce again (cornstarch settles), pour into wok, and add peanuts.
- Toss 30-60 seconds until glossy and thick.
- Serve immediately with steamed rice.