With its delicious stir-fry, crunchy veggies and mouthwatering sauce, this Kung Pao chicken is one of the most popular menu and Chinese takeouts in the US.
Servings: 3
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Equipments:
Wok
Ingredients:
For the Marinade:
1lbchicken breast / thigh
1teaspoondark soy sauce
1tablespoonChinese Cooking Wineor dry sherry
2teaspoonbaking soda
½teaspoonwhite pepper
For Kung Pao Chicken Sauce:
1tablespoondark sauce
3tablespoonlight soy sauce
2tablespoonblack vinegar
3tablespoonsugaradd more if you want sweet
1teaspooncornstarch
1or 2 tablespoon Chinese Cooking wineor dry sherry
½cupchicken stock
For Stir Fry:
2tablespooncooking oil
5clovesof garlicminced
2tablespoonminced ginger
10dried chili pepperscut & take off the seeds
1teaspoonSzechuan peppercornstoasted and lightly grind - this process is optional*
4-6stalks scallions
½cupunsalted peanuts
1teaspoonsesame oil
¼cupwater
1tablespoonsugar
Instructions:
Marinate First
Marinate the chicken by adding the marinade ingredients in a medium bowl. Set aside.
Prepare the sauce by mixing all the sauce ingredients in a bowl and set aside.
Cook the Dish:
Heat 2 tablespoon oil over high heat. Cook the marinated chicken and place in a bowl. Set aside.
In the same wok add another tablespoon oil (in low-medium heat). Add the ginger, garlic, chilies, and Szechuan peppercorns. Stir and cook for 30 seconds or a minute to infuse the flavor on the oil.
Now, stir up your prepared Kung Pao sauce as the cornstarch may have settled to the bottom, so make sure it’s well incorporated.
Pour the sauce into the wok and let it boil. Add ¼ cup of water and 1 tablespoon of sugar (optional if you don't want sweet).
Keep stirring until the sauce has reduced and thickened.
Add the cooked chicken back to the wok/pot and stir fry all together. Now, you can add the scallions and the unsalted peanuts.
Give everything a final stir and serve hot with jasmine rice.
Notes:
1.) If black vinegar is not available, you may use apple cider vinegar, rice vinegar or red wine vinegar.2.) Adjust the saltiness level accordingly as soy sauce has different level of sodium. If your sauce tastes too salty, just add more sugar and water.
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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Course: entree
Cuisine: Asian, Chinese
Keywords: Kung pao chicken, kung pao chicken panda express, panda express kung pao chicken recipe, panda express kung pao chicken sauce