Kung Pao Chicken
@foodeanie cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
A quick Chinese-style takeaway dish made with marinated chicken thighs, crisp aromatics, chilies, onions, and a savory-sweet Shaoxing wine sauce. Finish with Sichuan pepper and peanuts for spicy, numbing, and nutty flavor.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, sesame, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken and marinade
- 25 g
- 15 g
- 6 g
- 5 g
Sauce
- 250 g
- 15 g
- 15 g
- 15 g
- 15 g
- 5 g
- 13 g
- 6 g
Stir-fry
- 14 g
- 9 g
- 6 g
- 30 g
- 60 g
- 150 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.21 kg before cooking, which is about 300 g per serving.
Steps
Cut the chicken thighs into equal-sized bite-size pieces so they cook evenly.
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.
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.
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.
Heat a large wok or frying pan over medium-high heat. Add enough neutral oil to coat the cooking surface.
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.
Return the wok or pan to the heat and add a little more oil if it looks dry.
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.
Add the sliced chilies and stir-fry briefly so they release their heat and aroma.
Add the white onion and stir-fry until it softens slightly but remains crisp rather than fully tender, about 1-2 minutes.
Return the cooked chicken to the wok. Stir the prepared sauce once more, then pour it into the pan.
Add the spring-onion greens and ground Sichuan pepper. Toss everything together so the sauce coats the chicken and vegetables.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 448
- Protein
- 38 g
- Carbs
- 16 g
- Fat
- 25 g
- Fiber
- 3 g
Where the calories come from
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