Kung Pao Chicken (官保雞丁)
My husband and I learned how to make this recipe from a cooking class in Beijing over five years ago. It's important to have all your ingredients ready, as once the wok is hot, everything needs to happen *fast*. Serve this recipe with stir-fried or steamed vegetables and brown rice.
Ingredients
Chicken & Marinade
- 4½ tsp (22 mL) cornstarch
- 1 Tbsp (15 mL) Shaoxing wine
- 1 Tbsp (15 mL) soy sauce
- 1 Tbsp (15 mL) water
- 1 lb (454 g) boneless, skinless chicken thighs, cubed
Sauce
- 4½ tsp (22 mL) sugar
- 1 Tbsp (15 mL) soy sauce
- 1 Tbsp (15 mL) Chinese black vinegar, can substitute balsamic
- 1 tsp (5 mL) dark soy sauce
Cornstarch Slurry
- ¼ cup (60 mL) water
- 1½ tsp (7 mL) cornstarch
Stir-Fry
- 2 Tbsp (30 mL) canola oil or peanut oil
- 1½ tsp (7 mL) Sichuan peppercorns
- ¼ cup (60 mL) dried chilies, seeded and chopped (optional)
- 3 cloves garlic, sliced
- 2 inch piece of fresh ginger, thinly sliced
- 3 green onions, sliced, white and green parts separated
- 3 Tbsp (45 mL) roasted peanuts
Instructions
- In a large bowl, mix together ingredients for marinade. Add chicken and mix until the chicken appears to have “absorbed” excess liquid. Set aside for about 15 minutes.
- Meanwhile, in a small bowl, mix together the ingredients for the sauce and set aside. In another small bowl, stir together the water and cornstarch. Set aside.
- Heat oil in seasoned wok over high heat (medium-high if you are using a non-stick pan). Turn off heat and add Sichuan peppercorns. Cook, stirring until the Sichuan peppers darken. Remove the peppercorns, leaving the oil in the pan.
- Heat wok over medium-high heat. Add dried chilies (if using), garlic, ginger and white parts of green onions. Cook, stirring, until they become fragrant, 30-60 seconds. Add chicken and cook, stirring, until browned. Stir in sauce and mix until the ingredients are well-coated, about 1 minute.
- Give the cornstarch and water one last stir before adding it to the wok. Continue to stir-fry ingredients until sauce thickens. Remove from heat, stir in roasted peanuts. Serve garnished with green onion.
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