Today, we’re making Kung Pao Chicken, one of the most popular Chinese take-outs. The best thing about this dish is you can easily get the ingredients and with a little bit of technique, you can make a restaurant-quality kung pao chicken at home. So don’t be afraid and give it a shot!
KUNG PAO CHICKEN (2 servings)
Ingredients:
- 2 green onions (30g)
- 3 cloves garlic
- 1 tsp ginger
- 1-2 Korean dried chilies (or pepperoncini, Vietnamese dried chilies)
- 1/2 green bell pepper
- 1/2 red bell pepper
- 10.6 oz (300g) boneless, skinless chicken thighs (or breasts)
- Salt and pepper, to taste
- 1 tsp mirin (or shaoxing wine)
- 1/2 egg white
- 1 tsp dark soy sauce (or regular soy sauce)
- 1.5 tbsp cornstarch
- Neutral-tasting oil
- 1 oz (30g) roasted peanuts
- 1/2 tsp Sichuan peppercorn-flavored oil (optional)
Sauce:
- 1 tbsp sugar
- 1.5 tbsp white (or rice) vinegar
- 1 tbsp soy sauce
- 1 tbsp mirin (or shaoxing wine)
- 1/2 tbsp oyster sauce
- 1/2 tsp concentrated chicken stock (or chicken bouillon powder)
- 1/2 tbsp cornstarch
- 3 tbsp water
- 1/2 tbsp Chinese chili bean paste (doubanjiang)
- 1/2 tsp dark soy sauce (optional)
Instructions:
PREP VEGETABLES
1. Chop the green onions into nice, little chunks. About 1/2-inch long would be perfect!
2. Smash 3 cloves of garlic and finely chop it. Finely mince or grate a small knob of ginger (1 tsp).
3. Cut the dried chilies into chunks. Discard the seeds. Cut the bell peppers into small bite-sized pieces.
PREP CHICKEN
1. Trim off the fat. Cut the chicken thighs into cubes, about the same size as green onions. Transfer to a mixing bowl.
2. Season with salt and pepper. Add the mirin, 1/2 of an egg white, and dark soy sauce. Gently massage it.
3. Once the chicken gets a little sticky, add the cornstarch and mix to combine. Add the oil (1/2 tbsp) and stir it to prevent them from sticking together.
MAKE SAUCE
In a small container, mix together the sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock, cornstarch, water, Chinese chili bean paste, and dark soy sauce (if using).
SHALLOW-FRY PEANUTS & CHICKEN
1. Add a splash of oil to a pan (or wok) and heat it over low heat. Add some roasted peanuts and stir them occasionally. Once they turn nice and golden brown, remove them from the pan and set aside.
2. To the same pan (or wok), add a generous amount of oil and heat it over medium heat. Once it reaches 120℃ (250℉), add in the chicken. As soon as you add all the chicken in, increase the heat to high and make sure to stir it occasionally. Once it’s cooked through, take it out.
STIR-FRY EVERYTHING
1. In another wok (or pan), heat the oil (1 tbsp) over medium heat. Once it is nice and hot, add the dried chilies.
2. Once they start to turn light brown, add the minced garlic and ginger. Saute for 30 seconds or until fragrant.
3. Add in the chicken. Increase the heat to high and toss together for about 30 seconds. Pour in the sauce and stir-fry it for about 1 minute or until the sauce has thickened.
4. Add in the bell peppers, green onions, and peanuts. Increase the heat to high and stir-fry everything for 1-2 minutes. Turn the heat off.
5. Drizzle in 1/2 teaspoon of Sichuan peppercorn-flavored oil (if using). Give it a final mix. Transfer it to a serving plate. Serve it with a bowl of hot rice. Enjoy~!
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Kung Pao Chicken
2
servingsIngredients
2 green onions (30g)
3 cloves garlic
1 tsp ginger
1-2 Korean dried chilies (or pepperoncini, Vietnamese dried chilies)
1/2 green bell pepper
1/2 red bell pepper
10.6 oz (300g) boneless, skinless chicken thighs (or breasts)
Salt and pepper, to taste
1 tsp mirin (or shaoxing wine)
1/2 egg white
1 tsp dark soy sauce (or regular soy sauce)
1.5 tbsp cornstarch
Neutral-tasting oil
1 oz (30g) roasted peanuts
1/2 tsp Sichuan peppercorn-flavored oil (optional)
- Sauce:
1 tbsp sugar
1.5 tbsp white (or rice) vinegar
1 tbsp soy sauce
1 tbsp mirin (or shaoxing wine)
1/2 tbsp oyster sauce
1/2 tsp chicken stock (or chicken bouillon powder)
1/2 tbsp cornstarch
3 tbsp water
1/2 tsp dark soy sauce (optional)
Directions
- Prep Vegetables
- Chop the green onions into nice, little chunks. About 1/2-inch long would be perfect! Smash 3 cloves of garlic and finely chop it. Finely mince or grate a small knob of ginger (1 tsp).
- Cut the dried chilies into chunks. Discard the seeds. Cut the bell peppers into small bite-sized pieces.
- Prep Chicken
- Trim off the fat. Cut the chicken thighs into cubes, about the same size as green onions. Transfer to a mixing bowl. Season with salt and pepper. Add the mirin, 1/2 of an egg white, and dark soy sauce. Gently massage it.
- Once the chicken gets a little sticky, add the cornstarch and mix to combine. Add the oil (1/2 tbsp) and stir it to prevent them from sticking together.
- Make Sauce
- In a small container, mix together the sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock, cornstarch, water, Chinese chili bean paste, and dark soy sauce (if using).
- Shallow-Fry Peanuts and Chicken
- Add a splash of oil to a pan (or wok) and heat it over low heat. Add some roasted peanuts and stir them occasionally. Once they turn nice and golden brown, remove them from the pan and set aside.
- To the same pan (or wok), add a generous amount of oil and heat it over medium heat. Once it reaches 120℃ (250℉), add in the chicken. As soon as you add all the chicken in, increase the heat to high and make sure to stir it occasionally. Once it’s cooked through, take it out.
- Stir-Fry Everything
- In another wok (or pan), heat the oil (1 tbsp) over medium heat. Once it is nice and hot, add the dried chilies. Once they start to turn light brown, add the minced garlic and ginger. Saute for 30 seconds or until fragrant.
- Add in the chicken. Increase the heat to high and toss together for about 30 seconds. Pour in the sauce and stir-fry it for about 1 minute or until the sauce has thickened.
- Add in the bell peppers, green onions, and peanuts. Increase the heat to high and stir-fry everything for 1-2 minutes. Turn the heat off. Drizzle in 1/2 teaspoon of Sichuan peppercorn-flavored oil (if using). Give it a final mix. Transfer it to a serving plate. Serve it with a bowl of hot rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
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