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.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
For the Marinade:
1lbchicken breast / thigh
1tspdark soy sauce
1tbspChinese Cooking Wineor dry sherry
For Kung Pao Chicken Sauce:
3tbsplight soy sauce
3tbspsugaradd more if you want sweet
1or 2 tbsp Chinese Cooking wineor dry sherry
For Stir Fry:
10dried chili pepperscut & take off the seeds
1tspSzechuan peppercornstoasted and lightly grind - this process is optional*
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 tbsp 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 1/4 cup of water and 1 tbsp 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.
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.