Kung Pao Chicken

I get tired of the Americanized, not spicy Kung Pao Chicken that supposed Chinese restaurants serve. They substitute sweet bell peppers for the super spicy dried red chilies that are supposed to be there. Unfortunately, there’s more fake Chinese food around here than authentic. This recipe is the real deal. Thanks to Alice Currah at SavorySweetLife.com

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Kung Pao Chicken

An easy authentic version of the popular Chinese food restaurant dish, Kung Pao Chicken.

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Course

Main Dish

Cuisine

Chinese

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 lb boneless, skinless, chicken breasts or thighs cut into ½ - ¾ -inch cubes
• Marinade *See recipe below.
• 1 tablespoon peanut oil or vegetable oil
• 8 Chinese dried red chilies split length wise and seeds removed (árbol peppers can be substituted)
• 1 teaspoon Sichuan peppercorns
• 4 garlic cloves minced
• 1 tablespoon fresh ginger minced
• Sauce *See recipe below.
• 3 scallions white parts thinly sliced, green parts set aside cut into 1 inch strips
• 1/3 cup unsalted dry-roasted peanuts

MARINADE RECIPE:

• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine
• 2 teaspoons cornstarch
• 1 teaspoons Sichuan pepper corns

SAUCE RECIPE:

• 1 tablespoon Chinese black vinegar
• 1 tablespoon chicken stock/broth
• 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
• 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
• 2 teaspoons cornstarch
• ½ teaspoon sesame oil

Course Main Dish Cuisine Chinese Prep Time 15 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 1 lb boneless, skinless, chicken breasts or thighs cut into ½ - ¾ -inch cubes Marinade *See recipe below. 1 tablespoon peanut oil or vegetable oil 8 Chinese dried red chilies split length wise and seeds removed (árbol peppers can be substituted) 1 teaspoon Sichuan peppercorns 4 garlic cloves minced 1 tablespoon fresh ginger minced Sauce *See recipe below. 3 scallions white parts thinly sliced, green parts set aside cut into 1 inch strips 1/3 cup unsalted dry-roasted peanuts MARINADE RECIPE: 2 teaspoons soy sauce 2 teaspoons Chinese rice wine 2 teaspoons cornstarch 1 teaspoons Sichuan pepper corns SAUCE RECIPE: 1 tablespoon Chinese black vinegar 1 tablespoon chicken stock/broth 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference) 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons) 2 teaspoons cornstarch ½ teaspoon sesame oil

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Instructions

Main Recipe

1. Massage the chicken with the marinade in a small bowl for half a minute. Allow the chicken to marinate for at least 20 minutes.
2. Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
3. Add the chicken to the pan and turn the heat back on to medium high.
4. Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
5. Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
6. Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
7. Serve immediately.

Marinade Instructions

1. Whisk the ingredients together until the cornstarch is dissolved.

Sauce Instructions

1. Whisk the ingredients until the corn starch is dissolved.

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