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Kung Pao Chicken Recipe Recipe

Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 pounds boneless skinless chicken breasts (cut into ½” cubes); 1 egg white; 3 tablespoons Shaoxing wine; 3 tablespoons soy sauce; 2 tablespoons cornstarch; coarse salt and pepper to taste; 2 to 4 tablespoons cooking oil; 3 tablespoons cooking oil; ½ cup unsalted peanuts; ½ cup chicken stock; 3 tablespoons Shaoxing wine; 3 tablespoons soy sauce; 3 tablespoons light brown sugar; 3 tablespoons black vinegar; 2 tablespoons cornstarch; 2 tablespoons sesame oil; 4 thinly sliced garlic cloves; 1 ” piece of thinly sliced peeled ginger; 2/3 cup dried chiles; 1 teaspoon roughly minced Sichuan peppercorns; 6 green onions (cut into 1” pieces)

Chef Billy Parisi

This delicious Kung Pao Chicken recipe with stir-fried chicken in a spicy sour-sweet sauce with chiles and peanuts is better than take out.

Ingredients

2 pounds boneless skinless chicken breasts (cut into ½” cubes)

1 egg white

3 tablespoons Shaoxing wine

3 tablespoons soy sauce

2 tablespoons cornstarch

coarse salt and pepper to taste

2 to 4 tablespoons cooking oil

3 tablespoons cooking oil

½ cup unsalted peanuts

½ cup chicken stock

3 tablespoons Shaoxing wine

3 tablespoons soy sauce

3 tablespoons light brown sugar

3 tablespoons black vinegar

2 tablespoons cornstarch

2 tablespoons sesame oil

4 thinly sliced garlic cloves

1 ” piece of thinly sliced peeled ginger

2/3 cup dried chiles

1 teaspoon roughly minced Sichuan peppercorns

6 green onions (cut into 1” pieces)

Method

Marinade: Add the cubed chicken to a large bowl with an egg white, soy sauce, Shaoxing wine, corn starch, and salt and pepper and thoroughly mix until combined. You can cover or keep it uncovered and marinate in the refrigerator for 20 to 30 minutes.

Sauce: In the meantime, whisk together the chicken stock, Shaoxing wine, soy sauce, brown sugar, black vinegar, and cornstarch in a medium-sized bowl until mixed and smooth. Set it aside.

Pour 3 tablespoons of cooking oil into a wok over medium-high heat until smoke begins to roll off the wok, and then add the peanuts and cook for 2 to 3 minutes or just until lightly fried. Set them aside on paper towels to drain.

Next, replace the oil with 2 tablespoons of new cooking oil over high heat and add the chicken to the wok and immediately push the chicken up the sides of the pan using a large stir-fry spoon to sear it. Cook it for a total of 30 to 45 seconds.

Next, hold the handle of the wok in one hand while placing your cooking spoon in the center of the pan. Trock the wok handle back and forth while moving the spoon in a small circular motion to stir-fry the chicken. Do this for 50 to 60 seconds until the chicken is cooked throughout. Set it aside on a plate.

Return the wok to the cooktop over high heat and pour in the sesame oil, and stir fry the garlic and ginger for 1 to 2 minutes or until lightly browned. Add in the dried chiles and peppercorns.

Add in the sauce and cook until it becomes thick, like syrup, which only takes about 30 to 45 seconds.

Put the cooked chicken back into the wok and add in the green onions and gently mix until combined. Serve.

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