Craving authentic Kung Pao chicken? Sweet, sour, spicy, and so addictive! Make it at home with simple ingredients and easy steps. Don’t forget the roasted peanuts for that perfect crunch!
Kung Pao Chicken
Kung Pao Chicken is a classic Chinese stir-fry featuring tender chicken, crispy peanuts, and aromatic spices in a sweet, sour, and slightly spicy sauce. This dish balances bold flavors with a satisfying crunch, making it a favorite better-than-takeout option!
Ingredients
- 3 Chicken thigh about 350g
Marinade:
- 2 tsp Shaoxing wine 10g
- ¼ tsp Salt 2g
- 2 tsp Cornstarch 6g
- 1 tbsp Soy sauce 15g
- ½ large Egg white
- 1 tbsp Oil 15g
Sauce:
- 2½ tbsp Chinese Rice Black Vinegar 40g
- 2½ tbsp Sugar 30g
- 1⅓ tbsp Soy sauce 20g
- 1 tsp Dark Soy sauce 5g
- 2 tsp Cornstarch 6g
Accompanying ingredients：
- 50 g Big Chinese green onion 京葱
- 6 g Ginger diced
- 10 g Garlic sliced
- 30 g Dried red chili Cut into segments, seeds removed
- 4 g Sichuan peppercorns
- 70 g Roasted peanuts
Instructions
Prepare the Chicken
- Trim any excess fat from the chicken and cut it into ½-inch cubes.
- Marinate the chicken with Chinese cooking wine, soy sauce, salt, egg white, and starch. Massage the mixture well and let it sit for 10 minutes.
Prepare the Vegetables and Aromatics
- Slice Chinese green onions into 1 cm pieces, then cut them into quarters.
- Cut dried chili peppers into segments, shake off the seeds.
Make the Sauce
- In a small bowl, mix black vinegar, soy sauce, dark soy sauce, sugar, and cornstarch. Stir well until smooth.
Cook the Chicken
- Heat oil in a wok over high heat. Stir-fry the marinated chicken for 2-3 minutes until it changes color. Remove and set aside.
Stir-fry
- Lower the heat and, in the same wok, stir-fry Sichuan peppercorns and dried chilies until fragrant. Be careful not to burn them.
- Add garlic, ginger, and Chinese green onions to the wok. Stir-fry until aromatic.
- Return the chicken to the wok. Stir the sauce to prevent the cornstarch from settling, then pour it in. Quickly mix everything over high heat for 30 seconds.
- Add roasted peanuts to the wok and stir well to combine.
- Transfer the Kung Pao Chicken to a plate and serve immediately with steamed rice.
