Family Favorite Kung Pao Chicken Recipe
Enjoy the bold flavors of Sichuan cuisine with this spicy Kung Pao Chicken recipe. Tender chicken is stir-fried with aromatic spices, dried chilies, and crunchy peanuts in a savory, slightly sweet, and tangy sauce. This dish is perfect for spice enthusiasts seeking a quick and satisfying meal.
Ingredients
Main Ingredients:
- 500 g Boneless chicken thighs or breasts diced
- 3 tbl Vegetable oil
- 30 g Fresh ginger finely chopped
- 5 Garlic cloves minced
- 5 Scallions chopped
- 1 Medium size Leek sliced
- 15 Bird's eye chilies adjust to taste
- 1 dl raw unshelled peanuts (or pre-roasted, unsalted peanuts) If using pre-roasted peanuts, there's no need to roast them further.
Marinade:
- 2 tbl Dark soy sauce
- 1 tbl Cornstarch
- 1 tsp White pepper
- 2 tbl Shaoxing wine
- 1 tbl Oil
Sauce:
- 3 tbl Shaoxing wine
- 1 tbl Light soy sauce
- 1 tbl Dark soy sauce
- 0.5 tsp White pepper powder
- 1 tbl Cornstarch
- 1 tbl Zhenjiang or Chinkiang vinegar
- 2 tsp Sugar add more to adjust the balance if needed
- 2 tsp Sichuan peppercorns
Instructions
Instructions
Marinate the Chicken:
- Combine the marinade ingredients in a bowl, add the diced chicken, and mix well.
- Let it marinate for at least 15 minutes.
Prepare the Cooking Sauce:
- Mix all the sauce ingredients in a separate bowl and set aside.
- Make sure that the corn starch is thoroughly dissolved.
Toast the Peanuts:
- In a dry wok over medium-low heat, toast the raw peanuts, stirring continuously for about 10–15 minutes until golden brown and fragrant. Remove and set aside. If using pre-roasted peanuts, skip this step.
- If using pre-roasted peanuts, skip this step.
Toast the Chilies:
- Add a tsp of oil to the wok. add the bird's eye chilies and toast over medium heat for a few seconds until fragrant, being careful not to burn them. Remove and set aside.
- Add the bird's eye chilies and toast over medium heat for a few seconds until fragrant, being careful not to burn them. Remove and set aside.
Cook the Chicken:
- Preheat the Wok: Place your wok over high heat until it begins to smoke slightly. This ensures the wok is hot enough to sear the chicken properly.
- Add Oil: Once the wok is hot, add a tablespoon of oil.
- Sear the Chicken in Batches: Add a portion of the marinated chicken to the wok, ensuring not to overcrowd the pan. Let the chicken sear undisturbed for a few seconds to develop a good crust, then stir-fry until it's browned and just cooked through. Remove the cooked chicken from the wok and set it aside. Repeat this process with the remaining chicken
Stir-Fry Aromatics:
- In the same wok, add a bit more oil if needed. Add the ginger, garlic, scallions, and leek, and stir-fry for 2-3 minutes until aromatic.
- Remove from wok and set aside.
Combine and Simmer:
- Return the cooked chicken and aromatics to the wok. Pour the sauce over and stir well to coat. Let it simmer for 5 minutes until the sauce thickens.
Add Chilies, Peanuts and Serve:
- Add the toasted chilies and peanuts to the wok, mix well, and cook for an additional 2-3 minutes.
- Transfer to a serving dish and garnish with fresh cilantro leaves and additional sliced fresh chilies if desired. Serve hot with steamed rice.
Notes
Tips for Perfect Kung Pao Chicken
- Use a Hot Wok: Ensuring your wok is properly heated before adding ingredients helps achieve the desired sear and prevents sticking.
- Cook in Batches: Avoid overcrowding the wok to maintain high heat and ensure even cooking.
- Adjust Spiciness: Tailor the number of chilies to your heat preference.