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Kung Pao Chicken

This is a classic Chinese dish from the Sichuan Province of China.

Course Main Course
Cuisine Chinese
Servings 4

Ingredients

To Velvet the Chicken

  • 1 tbsp cornstarch
  • 1 large egg white
  • 1 tbsp rice wine vinegar
  • 2 tbsp veg oil divided
  • 1/2 tsp salt
  • 1 lb boneless, skinless chicken breast

Seasoning sauce

  • 1 tsp cornstarch
  • 1/8 tsp fresh ground black pepper
  • 1 tbsp Shaoxing rice wine
  • 1 1/2 tbsp dark soy sauce
  • 1 tbsp rice wine vinegar
  • 3 tbsp hoisin sauce
  • 2 tbsp water
  • 1/2 tsp toasted seasame oil

Veggies

  • 2 tbsp veg oil
  • 7 dried red chilies 1 1/2 tbsp
  • 1 1/2 tbsp minced ginger
  • 1/2 lb green beans blanched
  • 1 red bell pepper cut into strips
  • 1/4 diced white onion
  • 1 clove garlic thinly sliced
  • 1/2 cup roasted peanuts
  • 2 green onions- scalions sliced thin/diagnal

Instructions

Marinade

  1. In a large bowl add the velveting ingredients- whisk and set aside

The chicken

  1. Cut the chicken breast length wise in half then cut across the grain into 1/8 inch slices- tranfer chicken to velvet bowl and stir-coat and marinate for atleast 30 mins...

Seasoning sauce

  1. Add all seasoning sauce ingredients to a small bowl- whisk and set aside

To velvet chicken

  1. Bring a medium stock pot with salted water and 1 tbsp of oil to boil. Reduce to a simmer and add the chicken stirring to separate the pieces... boil for 3 mins and remove to a paper towle-lined sheet pan to drain

To cook

  1. Heat veg oil in a wok or large saute pan over high heat. Once the oil is hot, add the chiles and stir fry until they start to brown in color- about 3 mins.

    Remove chilies from the pan

    Add the ginger and quickly toss until fragrant- about 30 secs.

    Add green beans, peppers, onions and garlic and stir fry until veggies begin to soften about 3-5 mins.

    Add the chicken and red chiles and stir-fry for about 5 minutes.

    Add the peanuts and toss until well combined.

    Add the sauce and stir non-stop till the chicken is well coated with sauce and fully cooked.

    garnish with sliced scallions and serve!