Print

Kung Pao Chicken Chow Mein

Kung pao chicken chow mein in a wok topped with sesame seeds, dried chillies and scallions
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Two takeout classics in one wok. Tender velveted chicken, toasted dried chillies, roasted peanuts and springy egg noodles in a glossy kung pao sauce, ready in 25 minutes.

  • Author: GENIUS EATS
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 to 3 servings 1x
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Chinese

Ingredients

Scale

Marinated chicken:

  • 350g chicken thighs, cut into bite sized pieces
  • 1.5 tsp chicken bouillon powder
  • 1/2 tsp sugar
  • 1.5 tsp MSG
  • 1 tsp white pepper
  • 1 tsp Chinese cooking wine
  • 1 tsp sesame oil
  • 1 tbsp cooking oil
  • 2.5 tbsp cornstarch
  • 2 tbsp water

Sauce:

  • 1.5 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1.5 tbsp chilli oil
  • 1 tbsp sugar
  • 1/2 tbsp sesame oil
  • 1 tbsp Chinese cooking wine

Stir fry:

  • 400g fresh hokkien or egg noodles
  • 2 tbsp oil, for stir frying
  • 8 dried chillies
  • 1/2 brown onion, cut into bite sized squares (see notes)
  • 2 scallions, cut into 2cm lengths
  • 4 cloves garlic, minced
  • 2 thin slices ginger
  • 1/4 cup roasted peanuts

Instructions

  1. Cut the chicken thighs into bite sized pieces and toss with all the marinade ingredients. Set aside for 10 minutes while you prep the rest.
  2. Mix the sauce ingredients in a bowl. Loosen the noodles according to the packet directions and drain well.
  3. Heat 1 tbsp oil in a wok over high heat. Stir fry the chicken for 4 to 5 minutes until golden and cooked through, then transfer to a plate.
  4. Add the remaining 1 tbsp oil to the wok. Stir fry the onion, dried chillies and ginger for about 1 minute. Add the garlic and roasted peanuts and toss for another 15 seconds.
  5. Add the noodles and sauce and toss over high heat for 1 to 2 minutes until evenly coated.
  6. Return the chicken to the wok, add the scallions and toss briefly before serving.

Notes

  • The original method calls for onion but does not give a quantity. Half a brown onion cut into bite sized squares is what the step photos show, so that is what is written here. Adjust to taste.
  • Leave the dried chillies whole for gentle warmth. Snip two or three open with scissors if you want real heat, because the seeds and pith are where it lives.
  • Drain the noodles hard. Wet noodles steam instead of frying and the sauce pools at the bottom of the wok rather than coating them.

Nutrition

Find it online: https://cookingwithgenius.com/kung-pao-chicken-chow-mein/