Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 35 min
Yield: 2
Ingredients: 1 lb chicken (thighs, 1/2-inch dice); 3 tbsp soy sauce (divided); 2 tsp cornstarch (divided); 2 tbsp Shaoxing wine (divided); 1 tbsp vinegar (black or rice); 2 tsp sugar; 10 unit dried red chilies (halved, seeds shaken out); 3 clove garlic (sliced); 1 tbsp ginger (minced); 4 unit scallions (white parts in 1/2-inch lengths, greens sliced); ½ cup peanuts (roasted, unsalted); 2 tbsp vegetable oil

Seafood & Poultry · East Asian

12 ingredients · 35 minutes · 2 servings

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841kcal66.9g protein54.6g fat20.1g carbs~$2.81/ serving*

Contains peanut, soy · usually contains gluten

Restrictions

Containspeanut · soyIt is in an ingredient you cannot leave out.

Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.

Diets

No pork

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	chicken (thighs, 1/2-inch dice)
3 tbsp	soy sauce (divided)
2 tsp	cornstarch (divided)
2 tbsp	Shaoxing wine (divided)
1 tbsp	vinegar (black or rice)
2 tsp	sugar
10 unit	dried red chilies (halved, seeds shaken out)
3 clove	garlic (sliced)
1 tbsp	ginger (minced)
4 unit	scallions (white parts in 1/2-inch lengths, greens sliced)
½ cup	peanuts (roasted, unsalted)
2 tbsp	vegetable oil

Optional

Not counted above. The dish works without them.

1 tsp	Sichuan peppercorns (toasted, cracked — the numbing half of ma la)
1 cup	rice (steamed)

Steps

Marinate15 min
1 tbsp soy + 1 tsp cornstarch + 1 tbsp wine
the diced chicken — the small dice is doctrine, not preference: gong bao is a 'small stir-fry,' every piece sized to cook through in the seconds the wok allows, and big chunks break the whole rhythm
Mix2 min
sauce staged
remaining soy + wine + vinegar + sugar + 1 tsp cornstarch in a cup by the stove — the finished sauce is barely a coating; there is never a puddle in real kung pao, which is why the quantity looks alarmingly small and is correct
Fry1 min
medium, chilies (and peppercorns) first
- dried red chilies
- Sichuan peppercorns
the dried chilies in the oil until they darken a shade and smell toasty — this scents the oil that cooks everything after; burnt black is bitter, so seconds matter
Sear4 min
highest heat, chicken spread then tossed
the chicken into the chili oil, spread one layer, unmoved 45 seconds, then tossed until just cooked — the marinade's cornstarch crisps lightly where it touches steel
Saute1 min
garlic, ginger, scallion whites
+ the aromatics against the wok wall for thirty seconds — whites go in the wok, greens go on the plate; the two ends of a scallion are two different ingredients
Glaze2 min
sauce in, peanuts last
- peanuts
the sauce poured around the rim (it hits hot steel and thickens on contact), tossed until every piece shines, peanuts + scallion greens folded in off the heat — peanuts added earlier go soft, and soft peanuts are the most common homemade kung pao failure