Kung Pao Chicken

Ingredients

• 500 g boneless chicken thighs (Cut into equal-sized bite-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 tbsp sugar (For the sauce)
• 2 tsp cornflour (For the sauce)
• 1 tbsp neutral cooking oil (For stir-frying)
• 3 cloves garlic (Minced; estimated amount)
• 1 tbsp fresh ginger (Finely minced or grated; estimated amount)
• 2 fresh red chilies (Sliced; estimated amount)
• 4 spring onions (Separate white and green parts; sliced. Estimated amount)
• 1 white onion (Sliced or cut into chunks; keep slightly crunchy. Estimated amount)
• 1 tsp ground Sichuan pepper (Added with the sauce)
• 50 g peanuts (For finishing; amount estimated because the source does not specify one)

Steps

1. 1

   Cut the chicken thighs into equal-sized bite-size pieces so they cook evenly.

2. 2

   Place the chicken in a bowl and add the Shaoxing wine, dark soy sauce, cornflour, baking soda, salt, and black pepper. Mix thoroughly to coat every piece and set aside to marinate while you prepare the sauce and aromatics.

3. 3

   Whisk together the chicken stock, light soy sauce, dark soy sauce, Shaoxing wine, rice wine vinegar, sesame oil, sugar, and cornflour until the sugar and cornflour are well dispersed. Set the sauce aside.

4. 4

   Prepare the stir-fry ingredients: mince the garlic and ginger, slice the chilies, separate the spring-onion whites from the green tops, and cut the white onion into pieces or thick slices.

5. 5

   Heat a large wok or frying pan over medium-high heat. Add enough neutral oil to coat the cooking 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. Transfer the chicken to a plate and set aside.

7. 7

   Return the wok or pan to the heat and add a little more oil if it looks dry.

8. 8

   Add the minced ginger, minced garlic, and spring-onion whites. Stir-fry until fragrant, about 30-60 seconds, taking care not to let the garlic burn.

9. 9

   Add the sliced chilies and stir-fry briefly so they release their heat and aroma.

10. 10

    Add the white onion and stir-fry until it softens slightly but remains crisp rather than fully tender, about 1-2 minutes.

11. 11

    Return the cooked chicken to the wok. Stir the prepared sauce once more, then pour it into the pan.

12. 12

    Add the spring-onion greens and ground Sichuan pepper. Toss everything together so the sauce coats the chicken and vegetables.

13. 13

    Let the mixture simmer gently for 1-2 minutes, stirring, until the cornflour thickens the sauce and it becomes glossy. Do not boil aggressively, or the sauce may reduce too quickly.

14. 14

    Remove from the heat and finish with the peanuts. Serve immediately, ideally with steamed rice.

Notes

The source does not specify quantities for the garlic, ginger, chilies, spring onion, white onion, cooking oil, or peanuts; those amounts are practical estimates. Keep the onion slightly crunchy, and serve with rice if desired.

Nutrition per serving

• main
• Chinese-inspired
• fakeaway
• stir-fried
• spicy
• high-protein
• weeknight meal
• under 30 minutes