epicurious4.6
Kung Pao Chicken
The balance of salty, sweet, sour, and spicy flavors in classic kung pao chicken is beguiling, but that tingling sensation is easy to recreate at home.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Diana Kuan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●stove
📝 Preparation Steps
1
Chicken and marinade:
2
Whisk 1 Tbsp. low-sodium soy sauce, 2 tsp. Shaoxing wine or dry sherry, and 1½ tsp. cornstarch in a medium bowl to combine and dissolve cornstarch. Add 1 lb. boneless skinless chicken breasts or thighs, cut into 1" cubes; toss gently to coat. Let stand at room temperature ⏱️ 10 minutes or refrigerate up to ⏱️ 2 hours.
. low-sodium soy sauce1 tsp. Shaoxing wine (Chinese rice wine) or dry sherry2 tsp½ tsp. cornstarch1. cornstarch1 tsp. boneless skinless chicken breasts or thighs, cut into 1" cubes1 lb
3
Sauce and assembly:
4
Whisk 1 Tbsp. Chinese black vinegar, 1 tsp. low-sodium soy sauce, 1 tsp. hoisin sauce, 1 tsp. sesame oil, 2 tsp. sugar, 1 tsp. cornstarch, and ½ tsp. ground Sichuan peppercorns in a small bowl to combine and to dissolve sugar and cornstarch. Set aside.
. Chinese black vinegar1 Tbsp. low-sodium soy sauce1 tsp. hoisin sauce1 tsp. sesame oil1 tsp. sugar2 tsp½ tsp. cornstarch1. cornstarch1 tsp
5
Turn on your stove’s exhaust fan (stir-frying dried chiles can get a little smoky). Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 2 Tbsp. peanut or vegetable oil and swirl to coat the base. Add 8–10 dried red chiles and stir-fry until chiles have just begun to blacken and oil is slightly fragrant, about ⏱️ 30 seconds. Add marinated chicken and stir-fry until no longer pink, 2–⏱️ 3 minutes.
. peanut or vegetable oil2 Tbsp
6
Add thinly sliced white parts of 3 scallions, 2 garlic cloves, minced, and 1 tsp. minced or grated fresh ginger and stir-fry about ⏱️ 30 seconds. Pour in reserved sauce and stir to coat chicken pieces. Stir in ¼ cup unsalted dry-roasted peanuts and cook another 1–⏱️ 2 minutes. Transfer to a serving plate, sprinkle with thinly sliced green parts of 3 scallions, and serve. Editor’s note: This kung pao recipe first appeared on Epicurious in July 2013. Head this way for more great Chinese dishes with chicken →
. minced or grated fresh ginger1 tsp
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