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Kung Pao Chicken - Better Than Takeout

Honey sesame chicken served over steamed rice.
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This kung pao chicken is one that never disappoints, juicy chicken tossed with aromatic garlic, ginger, chili and Sichuan peppercorns for a spicy and fragrant chicken dish

  • Author: Genio Ng
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 Servings 1x
  • Category: Chicken
  • Method: Easy
  • Cuisine: Chinese

Ingredients

Scale

For the Chicken

  • 500 g chicken breast, boneless and skinless, cut into 1-inch cubes
  • 1 tbsp Chinese cooking wine
  • 1 tbsp soy sauce
  • 1 tsp baking soda
  • 1 tsp corn starch
  • 1/4 tsp salt
  • 1/4 tsp pepper

For the Sauce

  • 1/2 cup chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp Chinese cooking wine
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tbsp brown sugar or white sugar
  • 2 tsp corn starch

For Stir-frying

  • 4 tbsp vegetable oil, divided
  • 5 cloves garlic, minced
  • 1 tsp ginger, minced
  • 10 dried chilies, cut into 2 cm pieces
  • 2 tsp ground Sichuan peppercorns
  • 4 stalks green onion, white and green parts, cut into 2-inch pieces
  • 1/3 cup roasted/unsalted peanuts

Instructions

Marinate the Chicken

  1. In a bowl, combine the chicken cubes with Chinese cooking wine, soy sauce, baking soda, corn starch, salt, and pepper. Mix well and let it marinate for at least 30 minutes in the refrigerator.

Prepare the Sauce

  1. In another bowl, whisk together chicken stock, soy sauce, rice vinegar, Chinese cooking wine, dark soy sauce, sesame oil, brown sugar, and corn starch until well combined. Set aside.

Stir-fry

  1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
  2. Add the marinated chicken cubes and stir-fry until they are golden brown and cooked through. Remove the chicken from the wok and set aside.
  3. In the same wok, add the remaining 2 tablespoons of vegetable oil.
  4. Add minced garlic, minced ginger, dried chilies, and ground Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
  5. Return the cooked chicken to the wok.
  6. Pour the prepared sauce over the chicken and stir well to coat.
  7. Add green onion pieces and roasted peanuts. Stir-fry for another 1-2 minutes until everything is heated through and well combined.
  8. Transfer the Kung Pao Chicken to a serving dish.
  9. Serve hot with steamed rice or noodles.

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