Kung Pao Chicken

Ingredients

• 300 g chicken thigh fillets (Cut into bite-size pieces)
• 2 cloves garlic (Minced, for the chicken marinade)
• 1 egg (Beaten)
• 2 tsp soy sauce (For marinating the chicken)
• 1 tsp sesame oil (For marinating the chicken)
• 1 tsp salt (For marinating the chicken)
• 1 tsp sugar (For marinating the chicken)
• 0.5 tsp black pepper (For marinating the chicken)
• 0.5 bouillon cube (Crumbled into the chicken marinade)
• 4 tbsp cornstarch (For coating the chicken)
• 2 tbsp oyster sauce (For the sauce)
• 1.5 tbsp rice vinegar (The source gives a range of 1–2 tablespoons)
• 3 tbsp dark soy sauce (For the sauce)
• 2 tbsp sugar (For the sauce)
• 100 ml water (For the sauce)
• 0.5 stock cube (Crumbled into the sauce)
• 3 tsp cornstarch (For thickening the sauce)
• 5 cloves garlic (Sliced or minced, for stir-frying)
• 2 spring onions (Sliced)
• 1 inch fresh ginger (Sliced or finely chopped)
• 4 dried red peppers (Break or slice as desired; use more or less for heat)
• 50 g nuts (The source does not specify the variety; peanuts or cashews are suitable)
• neutral frying oil (For frying the coated chicken; amount not specified in the source)

Steps

1. 1

   Cut the chicken thigh fillets into bite-size pieces and place them in a bowl. Add the minced garlic, beaten egg, soy sauce, sesame oil, salt, sugar, black pepper, and crumbled bouillon cube. Mix thoroughly so every piece is coated, then leave to marinate for about 15 minutes.

2. 2

   Add the cornstarch to the marinated chicken and toss until the pieces are evenly covered in a thick, dry-looking coating.

3. 3

   Prepare the sauce by combining the oyster sauce, rice vinegar, dark soy sauce, sugar, water, crumbled stock cube, and cornstarch in a bowl. Stir until the sugar and cornstarch are well dispersed and set aside.

4. 4

   Prepare the stir-fry ingredients: slice the spring onions, chop or slice the remaining garlic and ginger, and prepare the dried red peppers.

5. 5

   Heat enough neutral oil for frying in a deep skillet or wok. Fry the coated chicken in batches, turning as needed, until crisp and golden brown and cooked through. Remove and drain on a rack or paper towels.

6. 6

   Pour off excess frying oil, leaving a small amount in the wok. Heat it over medium-high heat, then add the garlic, spring onions, ginger, and dried red peppers.

7. 7

   Stir-fry the aromatics until the garlic is lightly golden and fragrant and the dried peppers have released their aroma, taking care not to burn the garlic.

8. 8

   Stir the prepared sauce again, then pour it into the hot wok. Cook while stirring until it bubbles and thickens into a glossy sauce.

9. 9

   Add the fried chicken to the wok and toss thoroughly to coat every piece with the sauce.

10. 10

    Add the nuts and stir once more. Serve immediately while the chicken is hot and the coating is still crisp.

Notes

The source specifies 1–2 tablespoons of rice vinegar; 1½ tablespoons is used here as a midpoint. Fry the chicken in batches so the coating crisps rather than steams. The nut variety is unspecified; peanuts are traditional for kung pao chicken, while cashews are an alternative.

Nutrition per serving

• main
• stir-fried
• spicy
• Chinese-inspired
• high-protein
• chicken
• crispy
• weeknight meal