Kung Pao Chicken

Ingredients

• 500 g boneless chicken thighs (Cut into equal-size pieces)
• 1.5 tbsp Shaoxing wine (For the marinade)
• 1 tbsp dark soy sauce (For the marinade)
• 2 tsp cornflour (For the marinade)
• 1 tsp baking soda (For the marinade)
• salt (To taste, for the marinade)
• black pepper (To taste, for the marinade)
• 250 ml chicken stock (For the sauce)
• 1 tbsp light soy sauce (For the sauce)
• 1 tbsp dark soy sauce (For the sauce)
• 1 tbsp Shaoxing wine (For the sauce)
• 1 tbsp rice wine vinegar (For the sauce)
• 1 tsp sesame oil (For the sauce)
• 1 tsp sugar (For the sauce)
• 2 tsp cornflour (For the sauce)
• red food colouring (A drop, for the sauce)
• neutral cooking oil (For cooking the chicken and stir-frying)
• 3 cloves garlic (Minced or finely chopped)
• 1 tbsp fresh ginger (Finely chopped or grated)
• 2 fresh red chilies (Sliced; adjust to taste)
• 3 spring onions (Separate the white and green parts; slice both)
• 1 white onion (Sliced or cut into bite-size pieces; keep slightly crunchy)
• 1 tsp ground Szechuan pepper (Add with the sauce)
• 40 g peanuts (For finishing)

Steps

1. 1

   Cut the chicken thighs into evenly sized bite-size pieces so they cook at the same rate.

2. 2

   Place the chicken in a bowl and add the Shaoxing wine, dark soy sauce, cornflour, baking soda, salt, and black pepper. Toss thoroughly until every piece is coated, then leave to marinate while you prepare the remaining ingredients.

3. 3

   Whisk the chicken stock, light soy sauce, dark soy sauce, Shaoxing wine, rice wine vinegar, sesame oil, sugar, cornflour, and a drop of red food colouring in a bowl until the cornflour is fully dispersed. Set the sauce aside.

4. 4

   Prepare the stir-fry ingredients before heating the pan: mince the garlic, finely chop or grate the ginger, slice the chilies, separate the spring-onion whites from the greens, and cut the white onion into bite-size pieces.

5. 5

   Heat a large wok or frying pan over medium-high heat and add enough cooking oil to coat the surface.

6. 6

   Add the marinated chicken in a single layer. Cook over medium-high heat, turning occasionally, until browned and cooked through, about 5–7 minutes; the thickest piece should reach 165°F/74°C. Transfer the chicken to a plate.

7. 7

   Add a little more oil to the pan if needed. Add the ginger, garlic, and spring-onion whites, and stir-fry briefly until fragrant, taking care not to let the garlic burn.

8. 8

   Add the sliced chilies and stir-fry for another 30–60 seconds so they release their heat and aroma.

9. 9

   Add the white onion and toss over high heat until it softens slightly but remains crisp rather than limp.

10. 10

    Return the cooked chicken to the pan and pour in the prepared sauce. Stir immediately so the cornflour does not settle on the bottom.

11. 11

    Add the spring-onion greens and 1 teaspoon of ground Szechuan pepper. Toss everything together and simmer briefly, about 1–2 minutes, until the sauce becomes glossy and lightly thickened.

12. 12

    Finish with the peanuts, toss once more, and serve hot.

Notes

The source does not specify exact amounts for the garlic, ginger, chilies, spring onion, white onion, cooking oil, or peanuts; those quantities are practical estimates. Serve with steamed rice if desired. Because the sauce contains cornflour, stir it again immediately before adding it to the pan.

Nutrition per serving

• main
• Chinese-inspired
• stir-fried
• high-protein
• spicy
• quick meal
• takeaway-style
• contains peanuts