Chinese Cuisine

Kung Pao Chicken

IMG_20160219_220432A spicy stir-fry dish made of vegetables, chilli peppers, roasted peanuts and chicken.


  1. Marinade
    • 1 tablespoon soy sauce
    • 2 teaspoons Chinese rice wine or dry sherry
    • 1 1/2 teaspoons cornstarch
    • 300gms boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
  2. Sauce
    • 1 tablespoon vinegar
    • 1 teaspoon soy sauce
    • 1 teaspoon sesame oil
    • 2 teaspoons sugar
    • 1 teaspoon cornstarch
    • 1/2 teaspoon ground pepper
    • 2 tablespoons vegetable oil
    • 8 to 10 dried red chilies
    • 3 scallions, white and green parts separated, thinly sliced
    • 2 garlic cloves, minced
    • 1 teaspoon minced or grated fresh ginger
    • 1/4 cup unsalted dry-roasted peanuts


  1. Marinate the chicken: In a medium bowl, stir together the soy sauce, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
  2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, sesame oil, sugar, cornstarch, and pepper. Stir until the sugar and cornstarch are dissolved and set aside.
  3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the chillies and stir-fry for about 30 seconds, or until the chillies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
  4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.



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