Kung Pao Chicken, the Authentic Way (宫保鸡丁)
Tender chicken cubes fried with aromatic spices & seasoned with a delicious sauce, Kung Pao chicken can be easily made at home. A tutorial is included.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 11 oz boneless & skinless chicken thighs (or chicken breast)
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- 1/3 cup peanuts (or cashew nuts)
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 11/2 tbsp black rice vinegar
- 1 tsp Shaoxing rice wine
- 2 tsp sugar
- 2 tsp cornstarch
- 1 tbsp water
- 2 tbsp neutral cooking oil
- 10 dried chillies (halved and deseeded)
- 1 tsp whole Sichuan peppercorn (see note)
- 6 stalk scallions (cut into chunks)
- 3 clove garlic (sliced)
- 8 slice ginger
Instructions
- 1
Cut the chicken into small cubes (about 2cm) then put into a bowl.
- 2
Add cornstarch and water. Mix until no more liquid can be seen.
- 3
Add sesame oil. Stir to coat the chicken evenly. Set aside.
- 4
Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts.
- 5
Remove from the heat when lightly brown. Transfer to a plate to cool.
- 6
Add all the ingredients for the sauce to a bowl. Mix well then set aside.
- 7
Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.
- 8
As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.
- 9
Add scallions, garlic & ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).
- 10
Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.
- 11
Stir in the toasted peanuts. Dish out then serve immediately with plain rice.