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Kung Pao Chicken

This kung pao chicken is the perfect blend of sweet, sour and savory with a tinge of spice! It's a delicious one pot chicken recipe that everyone will enjoy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings : 0

INGREDIENTS
 

  • 1 lb/450g  chicken breast or thighs (boneless, skinless)
  • 4 garlic clove
  • 0.5 inch ginger
  • 6-10 dried red chilies (note 1)
  • 1/4 cup peanuts (roasted)
  • 1/2 cup cooking oil
Marinade
  • 1 tbsp soy sauce
  • 1/2 tsp pepper powder (black/white)
  • 1 tbsp cooking oil
  • 2 tbsp cornstarch
Sauce
  • 1 tbsp light soy sauce
  • 0.5 tbsp dark soy sauce
  • 1 tbsp hoisin sauce
  • 1.5 tbsp vinegar (note 2)
  • 1 tbsp sugar
  • 0.5 tbsp cooking wine (note 3)

INSTRUCTIONS
 

Prep

  • Cut the chicken into bite sized pieces and transfer to a bowl. Toss the pieces with pepper powder and soy sauce. Next add in cooking oil and mix well. Finally coat the pieces with cornstarch and set it aside for 15-30 minutes.
  • Mince the ginger and garlic. Cut the white part of the scallions/green onions into 2-inch pieces. Cut the chilies in half and remove all the seeds.
  • Mix all the sauce ingredients in a bowl and set it aside.

Cooking

  • Heat half cup of cooking oil in a wok on medium high heat. Once the oil is hot, fry the marinated chicken until browned and cooked through. Set it aside.
  • Retain 3 tbsp oil in the wok and reduce the heat to low. Stir fry the minced ginger and garlic for 1 minute. Next stir fry the dried red chilies for 30 seconds. Next add in the scallions/green onions and stir fry for 1 minute.
  • Add back the fried chicken and stir fry for a minute. Pour in the sauce mix and stir fry for 2-3 minutes or until slightly thickened.
  • Add 1/4 cup roasted peanuts/cashews and mix well. Serve hot with plain rice, fried rice or noodles.

NOTES

  1. Use whole long dried red chilies. They are usually available in Asian or Indian supermarkets. Be sure to deseed them to prevent the dish from getting too hot.
  2. Chinese black vinegar is the best option for this dish. Dry cooking sherry, rice vinegar or mirin can be used as substitutes.
  3. Chinese cooking wine called shaoxing or shao-hsing adds a wonderful flavor to the dish. Skip if unavailable.
Nutrition Disclaimer
Keyword kung pao chicken, kung pao chicken recipe
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