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Kung Pao chicken over steamed rice with tea and chopsticks

Kung Pao Chicken (Laowai style)


  • Author: Spicepaw
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: Serves 3-4 1x

Description

Change up the pace with this authentic Chinese recipe for Kung Pao Chicken. Stir-fried chicken in a spicy soy vinegar sauce with leeks and peanuts. #chicken #stirfry #chinesefoodrecipes #quickrecipes #Szechuan


Scale

Ingredients

Stir Fry
  • 2 chicken breasts (diced in 2 cm/ 1 in cubes)
  • 23 leeks or large scallions (white parts only, diced 1 cm thick)
  • ½ cup roasted peanuts
  • 36 dried red chilies
  • 1 tsp Szechuan peppercorns
  • 2 tbsp garlic (sliced)
  • 2 tbsp ginger (finely diced)
  • 4 tbsp cooking oil (something that can stand HIGH heat)
Sauce
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp cornstarch mixed in 3 tbsp water
Marinade

Pinch of salt

    • Pinch of ground white pepper
    • 1 tbsp soy sauce
    • 1 tbsp Chinese cooking wine or sherry
    • 1 tbsp cornstarch

Instructions

Prep:
  1. Toss diced chicken in salt, pepper, soy sauce, wine and cornstarch and let marinate for 30 minutes.
  2. Meanwhile, combine soy sauce, sugar and vinegar and set aside.
Stir Fry:
  1. On high heat, add about 2 tbsp of oil to a large wok.
  2. Add chicken and cook, stirring the chicken constantly until it is no longer pink.  This should take about 2-3 minutes (depending on heat of wok).
  3. Remove chicken with a slotted spoon from wok and set aside.
  4. Add 2 tbsp of oil into wok and cook dried chilies and Szechuan peppercorns on medium-high heat in a wok for about a minute or two until the mixture has infused into the oil, being careful not to burn the chilies.  You’ll know when the chilies have infused when the oil picks up a reddish color and the red chilies begin to turn a darker color.
  5. With a slotted spoon or using a sieve, separate the chilies and peppercorns from the oil and discard.
  6. Add ginger and sliced garlic to the infused chili oil in the wok and cook on high heat for a minute or so.
  7. Add leeks/scallions, stir and cook for another minute or so.
  8. Return chicken to the mixture, stir and cook for about a minute.
  9. Add the peanuts to the mix.  Stir.
  10. Add sauce and mix, allowing sauce mixture to coat everything.
  11. Finally, add cornstarch and water solution to the wok and cook for a minute or so until sauce has thickened.
  12. Remove from heat, serve with rice and enjoy!

  • Category: Chicken
  • Method: Stir-Fry
  • Cuisine: Chinese

Keywords: Kung Pao Chicken, chicken, stir-fry, Szechuan, Chinese recipes, peanuts, spicy

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