Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2 people
Ingredients: 1 tablespoon Shaoxing wine; 1 teaspoon Potato Starch; ¼ teaspoon salt; 400 grams boneless skinless chicken thighs; 1 tablespoon Chinese dark soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon black vinegar; 2 teaspoons doubanjiang; 2 teaspoons granulated sugar; 1 teaspoon Potato Starch; ½ teaspoon ground Sichuan pepper; 2 tablespoons vegetable oil; 6 dried chili peppers; ⅓ cup peanuts; 7 grams fresh ginger; 7 grams garlic; 70 grams red bell pepper; 70 grams green bell pepper; 2 scallions

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
22 mins
Servings
2 people
Course
Main Course
Cuisine
Chinese

Kung Pao Chicken

Iris Warren

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Kung Pao Chicken is a Sichuan classic made with tender chunks of chicken, peppers and peanuts glazed with a tongue-tinglingly spicy sauce.

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Ingredients

Servings

For marinade

1 tablespoon Shaoxing wine
1 teaspoon Potato Starch
¼ teaspoon salt
400 grams boneless skinless chicken thighs (cut into ½-inch pieces)

For sauce

1 tablespoon Chinese dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon black vinegar
2 teaspoons doubanjiang
2 teaspoons granulated sugar
1 teaspoon Potato Starch
½ teaspoon ground Sichuan pepper (to taste)

For stir-fry

2 tablespoons vegetable oil
6 dried chili peppers
⅓ cup peanuts
7 grams fresh ginger (minced)
7 grams garlic (~1 large clove, minced)
70 grams red bell pepper (~ ½ pepper, chopped)
70 grams green bell pepper (~ ½ pepper, chopped)
2 scallions (minced for garnish)

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Instructions

Whisk the marinade ingredients together and add the chicken, stirring to combine. Marinate for at least 30 minutes.
Add the sauce ingredients into a small bowl and whisk to combine.
Heat a wok or large saute pan, until hot and then add the oil along with the chilies and peanuts. Stir-fry until the chilies are fragrant, but be careful not to burn them. Transfer the chilies to a plate and then continue to stir-fry the peanuts until they start to brown. Transfer the peanuts to a plate, leaving as much oil the pan as possible.
Add the ginger and garlic to the pan and then add the marinated chicken in a single layer. Leave the chicken undisturbed until it starts to brown.
Add the red and green bell peppers and then stir-fry until the chicken is mostly cooked.
Add the sauce and return the peanuts and chili peppers to the pan. Continue stir frying until the sauce thickens and evenly coats the chicken and vegetables.
Garnish with the scallions and serve.