Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb. skinless, boneless chicken thighs, cut into ½” pieces -; 1 large egg white -; 3 1/2 tsp. cornstarch, divided -; 4 tsp. shaoxing wine, dry sherry, or mirin, divided -; 4 tsp. soy sauce, divided -; 3 tbsp. granulated sugar -; 3 tbsp. plus 1 ½ tsp Chinese black vinegar or rice wine vinegar -; 2 tsp. dark soy sauce (optional) -; 1/2 tsp. kosher salt -; 1/4 tsp. MSG -; 4 tbsp. tablespoons peanut oil, divided -; 12 dried chiles, such as Sichuan Erjingtiao or chiles de árbol, seeds removed, cut into ½” pieces -; 1/2 tsp. Sichuan peppercorns -; 1 (1”) piece ginger, cut into thin matchsticks -; 3 cloves garlic, thinly sliced -; 4 scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced -; 1/2 c. mild fresh chiles (such as Italian long hots or poblanos) or bell peppers, chopped -; 2/3 c. roasted, unsalted peanuts -; Steamed white rice, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kung Pao Chicken

1. 1 lb. skinless, boneless chicken thighs, cut into ½” pieces -

2. 1 large egg white -

3. 3 1/2 tsp. cornstarch, divided -

4. 4 tsp. shaoxing wine, dry sherry, or mirin, divided -

5. 4 tsp. soy sauce, divided -

6. 3 tbsp. granulated sugar -

7. 3 tbsp. plus 1 ½ tsp Chinese black vinegar or rice wine vinegar -

8. 2 tsp. dark soy sauce (optional) -

9. 1/2 tsp. kosher salt -

10. 1/4 tsp. MSG -

11. 4 tbsp. tablespoons peanut oil, divided -

12. 12 dried chiles, such as Sichuan Erjingtiao or chiles de árbol, seeds removed, cut into ½” pieces -

13. 1/2 tsp. Sichuan peppercorns -

14. 1 (1”) piece ginger, cut into thin matchsticks -

15. 3 cloves garlic, thinly sliced -

16. 4 scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced -

17. 1/2 c. mild fresh chiles (such as Italian long hots or poblanos) or bell peppers, chopped -

18. 2/3 c. roasted, unsalted peanuts -

19. Steamed white rice, for serving -

How to cook deliciously - Kung Pao Chicken

1. Stage

In a large bowl, mix chicken, egg white, 2 teaspoons cornstarch, 1 teaspoon wine, and 1 teaspoon soy sauce. Cover with plastic wrap and let sit at room temperature until ready to use, or refrigerate up to 2 hours.

2. Stage

In a small bowl, combine granulated sugar, vinegar, dark soy sauce, if using, salt, MSG, and remaining 3 teaspoons wine and 3 teaspoons soy sauce; set sauce aside.

3. Stage

In a wok or large cast-iron skillet over medium-high heat, heat 3 tablespoons oil until shimmering. Cook chicken mixture, stirring often, until lightly browned and cooked through, 4 to 5 minutes. Transfer chicken to a plate along with any accumulated juices. Wipe out wok.

4. Stage

In wok over low heat, heat remaining 1 tablespoon oil. Cook dried chiles and peppercorns, stirring frequently, until very fragrant and chiles are slightly darkened in color, about 2 minutes.

5. Stage

Increase heat to medium. Add ginger and garlic and cook, tossing constantly, until fragrant, about 1 minute. Add white and pale green scallion parts and fresh chiles and cook, tossing constantly, until vegetables slightly blister but aren’t tender, 1 to 2 minutes.

6. Stage

Add peanuts and cook, tossing, until heated through, about 1 minute. Add reserved sauce and return chicken to wok. Increase heat to medium-high and bring sauce to a heavy simmer. Cook, stirring frequently, until slightly reduced, about 2 minutes.

7. Stage

In a small bowl, combine 1 tablespoon water and remaining 1 ½ teaspoons cornstarch. Gradually add to sauce until desired consistency is reached.

8. Stage

Serve chicken with rice alongside. Top with dark scallion parts.