Imported from Instagram

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 500 g boneless chicken thighs (Cut into ½-inch pieces); 0.5 tsp salt (For the marinade); 0.5 tsp sugar (For the marinade); 0.25 tsp baking soda (For the marinade); 3 tbsp cornflour (cornstarch) (For the marinade); 3 tbsp water (Use 3–4 tablespoons for the marinade); 1 tbsp soy sauce (For the marinade); 0.5 tsp crushed pepper (For the marinade); 0.5 tbsp vinegar (For the sauce); 1 tbsp sugar (For the sauce); 2 tbsp light soy sauce (For the sauce); 1.5 tbsp dark soy sauce (For the sauce); 2 tbsp oyster sauce (For the sauce); 1.5 tsp cornflour (cornstarch) (For the sauce); 0.875 cup water (The source specifies ¾ + ⅛ cup, for the sauce); 3 tbsp sunflower oil (Or another neutral-flavored oil; divided for stir-frying); 10 dried red chilies (Keep whole); 1 cup large onion (Cut into petals; approximately 1 cup); 2 tbsp garlic (Finely chopped); 2 tsp ginger (Finely chopped); 10 mushrooms (Halved); 0.25 cup roasted peanuts; 0.75 tsp white pepper powder; 0.25 cup spring onion greens (Cut)

Recipe by Richa Gupta @my_foodstory · Instagram

Imported by K Kampani on SeeMeCook

Restaurant-style Kung Pao Chicken made with tenderized, velvety chicken thighs, a savory-sweet sauce, dried red chilies, vegetables, peanuts, and spring onions. The velveting technique keeps the chicken especially juicy and tender.

4 servings40 minEast Asian

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Ingredients

500 g boneless chicken thighs (Cut into ½-inch pieces)
0.5 tsp salt (For the marinade)
0.5 tsp sugar (For the marinade)
0.25 tsp baking soda (For the marinade)
3 tbsp cornflour (cornstarch) (For the marinade)
3 tbsp water (Use 3–4 tablespoons for the marinade)
1 tbsp soy sauce (For the marinade)
0.5 tsp crushed pepper (For the marinade)
0.5 tbsp vinegar (For the sauce)
1 tbsp sugar (For the sauce)
2 tbsp light soy sauce (For the sauce)
1.5 tbsp dark soy sauce (For the sauce)
2 tbsp oyster sauce (For the sauce)
1.5 tsp cornflour (cornstarch) (For the sauce)
0.875 cup water (The source specifies ¾ + ⅛ cup, for the sauce)
3 tbsp sunflower oil (Or another neutral-flavored oil; divided for stir-frying)
10 dried red chilies (Keep whole)
1 cup large onion (Cut into petals; approximately 1 cup)
2 tbsp garlic (Finely chopped)
2 tsp ginger (Finely chopped)
10 mushrooms (Halved)
0.25 cup roasted peanuts
0.75 tsp white pepper powder
0.25 cup spring onion greens (Cut)

Steps

1
Place the ½-inch chicken pieces in a bowl with the salt, sugar, baking soda, cornflour, water, soy sauce, and crushed pepper. Mix thoroughly until the chicken is evenly coated in a wet marinade.
2
Let the marinated chicken stand for 15 minutes. It may look quite wet at first; during this time the chicken absorbs the liquid, which helps it become plumper and juicier when cooked.
3
While the chicken marinates, combine the vinegar, sugar, light soy sauce, dark soy sauce, oyster sauce, cornflour, and ¾ + ⅛ cup water to make the sauce.
4
Heat the divided sunflower oil or other neutral oil in a hot wok or large skillet.
5
Add the whole dried red chilies and the onion petals. Stir-fry on high heat.
6
Add the chopped garlic, chopped ginger, and halved mushrooms. Continue stir-frying on high heat.
7
Add the marinated chicken to the hot wok and stir-fry until cooked through and visibly plump.
8
Add the roasted peanuts and pour in the prepared sauce. Stir-fry until the sauce coats the chicken and vegetables.
9
Sprinkle in the white pepper powder and add the cut spring onion greens. Toss everything together, then serve hot.

Notes

The full source recipe is referenced as being available by searching “My Food Story Kung Pao Chicken” or through the creator’s bio link. The supplied source does not specify the exact cooking time, final sauce consistency, or a precise doneness cue beyond the chicken becoming plumper and cooked through.