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Kung Pao Chicken

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Level: Easy

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Description

An authentic Chinese recipe for Kung Pao Chicken (known officially as Gong Bao). The only chicken recipe you’ll ever need. Easy to make for 1.

Ingredients

  • FOR THE MARINADE:
  • 5-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
  • 1 Tablespoon Water
  • ½ Tablespoons Chinese Rice Wine
  • ¼ teaspoons Salt
  • 1 teaspoon Cornstarch
  • FOR THE SAUCE:
  • ½ Tablespoons Light Soy Sauce
  • 1 teaspoon Dark Soy Sauce
  • 1 Tablespoon Chinese Black Vinegar
  • ½ Tablespoons Chinese Rice Wine
  • 1 pinch Salt
  • 1 teaspoon Cornstarch
  • 1 Tablespoon Cold Water
  • FOR THE STIR-FRY:
  • 3 Tablespoons Oil
  • 3 whole Small Dried Red Chilis, Cut Into 1/2 In Pieces And Seeds Removed
  • ¼ teaspoons Whole Sichuan Peppercorns
  • 1 clove Garlic, Thinly Sliced
  • 1 whole 1 Inch Piece Of Ginger Thinly Sliced
  • 3 whole Green Onions, Chopped
  • 2-⅛ ounces, weight Toasted Peanuts

Preparation

Combine the marinade ingredients (everything except cornstarch) in a medium sized bowl. Add chicken and mix until smooth and let it sit for 10 minutes. Then add cornstarch and mix. Set aside.

Combine sauce ingredients in a separate bowl and mix until smooth. Set aside.

For the stir-fry: Heat a wok over medium-high heat. Add oil and when oil is hot add the chicken. Stir fry until it turns white and is cooked halfway. Remove chicken from wok and put it in a clean bowl.

Reduce heat to low and add chilies and Sichuan peppercorns. Stir fry until aroma is released and the chili turns bright red (less than 1 minute). Push them to the side of the wok and add the garlic and ginger. Stir fry until aroma is released (less than one minute). Add chicken back to the wok and increase heat to medium. Add green onions and stir. Add sauce, increase heat to high and bring to a boil. Add the peanuts. Stir until mixed through.

Remove from heat and serve with rice.

Recipe adapted from Rice and Friends Cooking School.

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