Kung Pao Chicken
User Reviews
5
Kung Pao Chicken
Description
This Kung Pao Chicken recipe uses chicken thigh for juiciness and texture, marinated briefly with a mix of soy sauce and cornstarch to help tenderize and create a smooth sauce coating. The sauce combines light and dark soy sauce for color and flavor, along with Chinese black vinegar for tang and sugar for sweetness, balanced by Chinese cooking wine. The balance of these ingredients creates a signature savory and slightly sweet sauce that clings to the chicken.
The stir-fry method involves cooking garlic, ginger, and carefully measured dried chilies to impart fragrance and heat, then adding chicken and the whites of green onions. After cooking the chicken until done, the seasoned sauce and ground Sichuan pepper provide a distinct numbing spiciness. Roasted unsalted peanuts add crunch and nuttiness. The green parts of the green onions are added last for freshness and color.
Serving Kung Pao Chicken with steamed rice is traditional to soak up the flavorful sauce. For a lower-carb option, cauliflower rice is suggested. The dish offers a mix of tender chicken, crunchy peanuts, and a savory, tangy-spicy sauce that marks classic Sichuan flavor profiles.
Adjust the amount of dried chilies and Sichuan peppercorn according to preferred spice levels. Using ground Sichuan peppercorn works well, and toasting whole ones before grinding can enhance aroma but may add grittiness. Authentic ingredients like Chinese black vinegar and cooking wine contribute key flavors but have practical substitutes if unavailable. Note the chicken can be tenderized using a velveting technique for extra softness.
Ingredients
Chicken
- 1 lb / 500g chicken thigh , cut into bite size pieces
Sauce
- 2 tsp cornstarch or cornflour
- 1 tbsp soy sauce Note 2, light
- 1.5 tbsp dark soy sauce (Note 3)
- 2 tbsp Chinese black vinegar (Note 4)
- 1 tbsp Chinese cooking wine (Note 5)
- 3 tbsp sugar , any
- 1/2 tsp sesame oil
- 1/3 cup water
Stir Fry
- 2 tbsp peanut oil (or other cooking oil)
- 2 garlic minced, cloves
- 1 tsp ginger , finely chopped
- 6 - 10 dried chili adjust to taste), cut into 2cm/ 3/4" pieces, most seeds discarded (Note 7
- 3 green onions , cut into 2cm/ 3/4" pieces, white parts separated from green
- 1.5 tsp Sichuan peppercorn adjust to taste (Note 6, ground
- 3/4 cup peanut roasted unsalted, whole or 1/2 cup halved
Instructions
Sauce & Marinade Chicken:
- Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
- Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.
- Add water into remaining Sauce.
Stir Fry:
- Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
- Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes.
- Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
- Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Notes
- Chicken thigh is preferred for juiciness, but breast or tenderloin can be used; tenderize breast meat with the Chinese velveting method if desired.
- Light soy sauce is saltier and lighter; dark soy sauce adds color and flavor but can be substituted if unavailable.
- Use authentic Chinese black vinegar for sourness; substitute with rice wine vinegar or mild balsamic if needed.
- Chinese cooking wine adds authentic flavor; alternatives include dry sherry or mirin, or omit and replace with chicken broth.
- Sichuan peppercorns provide a pleasant numbing heat; ground or toasted and ground versions can be used—adjust to taste.
- Dried chili heat varies by brand; taste and adjust the amount for preferred spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 195g | |
| Calories | 555cal | 28% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 41g | 63% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 122mg | 41% |
| Sodium | 604mg | 25% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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