Imported from Instagram

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 3.5 boneless, skinless chicken thighs (3–4 thighs; cut into roughly 1-inch pieces); 1 tbsp cornstarch (For the chicken); 1 tsp baking soda; salt (A pinch); 2 green onion (Stalks, cut into 1-inch pieces); 3.5 garlic (3–4 cloves, chopped); 1 inch piece ginger (Thinly sliced or julienned); 1 onion (Cut into bite-sized pieces); 10 dried red chilies (8–12; cut into pieces and remove most seeds); 1 tsp Sichuan peppercorns; roasted peanuts (Optional; quantity not specified); 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp Chinese black vinegar; 1 tsp sugar; 1 tbsp cornstarch (For slurry); 2 tbsp water (For cornstarch slurry); 0.5 tbsp Shaoxing wine; neutral cooking oil (As needed; also described as a little oil for roasting the peanuts)

Recipe by Oscar Zeng @oscarzengcooking · Instagram

Imported by Aidan O'Neill on SeeMeCook

A wok-fried chicken dish with dried red chilies, Sichuan peppercorns, aromatics, and a savory, tangy sauce. Optional roasted peanuts add crunch, while a cornstarch slurry thickens the glaze.

3 servings40 minEast Asian

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Ingredients

3.5 boneless, skinless chicken thighs (3–4 thighs; cut into roughly 1-inch pieces)
1 tbsp cornstarch (For the chicken)
1 tsp baking soda
salt (A pinch)
2 green onion (Stalks, cut into 1-inch pieces)
3.5 garlic (3–4 cloves, chopped)
1 inch piece ginger (Thinly sliced or julienned)
1 onion (Cut into bite-sized pieces)
10 dried red chilies (8–12; cut into pieces and remove most seeds)
1 tsp Sichuan peppercorns
roasted peanuts (Optional; quantity not specified)
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Chinese black vinegar
1 tsp sugar
1 tbsp cornstarch (For slurry)
2 tbsp water (For cornstarch slurry)
0.5 tbsp Shaoxing wine
neutral cooking oil (As needed; also described as a little oil for roasting the peanuts)

Steps

1
Cut the chicken thighs into roughly 1-inch pieces. Mix the chicken with 1 tablespoon cornstarch, the baking soda, and a pinch of salt. Leave to rest for 15 minutes.
2
Cut the green onion into 1-inch pieces. Chop the garlic, thinly slice or julienne the ginger, and cut the onion into bite-sized pieces. Cut the dried chilies into pieces and remove most of the seeds.
3
Heat neutral cooking oil in a wok until lightly smoking. Arrange the chicken in one layer and leave it untouched for 2–3 minutes to develop a crust.
4
Toss the chicken and continue cooking until it is about 90% done. Remove it from the wok and set it aside.
5
Add a little oil to the wok and roast the optional peanuts until golden. Remove them and set aside.
6
Add a little more oil to the wok, followed by the Sichuan peppercorns and dried chilies.
7
Add the onion, green onion, ginger, and garlic. Stir-fry until fragrant.
8
Return the chicken and peanuts to the wok and toss to combine.
9
Add the light soy sauce, dark soy sauce, oyster sauce, Chinese black vinegar, and sugar. Toss until the chicken and vegetables are evenly coated.
10
Mix the remaining cornstarch with the water to make a slurry, then add it to the wok. Toss until the sauce thickens.
11
Add the Shaoxing wine and toss briefly until fragrant. Serve.

Notes

The chicken thigh amount and dried-chili amount are given as ranges; midpoint quantities are used for scalable entries, with the source ranges preserved in notes. The source does not specify the amount of peanuts or cooking oil. No oven temperature or exact total cooking duration is provided.