The Kung Pao Chicken My Dad's Made 100,000 Times

Method7 steps · about 45 min

1. 1

   Step 1: Cut the chicken breast (1 lb) into 1-inch cubes. In its bowl mix the chicken-marinade 1/2 tsp salt, 1 tsp sugar, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tsp tamari, 1 tbsp cooking wine, 1/2 tsp white pepper, 1 tbsp cornstarch and 1 tbsp water, then coat the chicken thoroughly. Refrigerate while preparing the remaining ingredients.

   Uses 1 lb chicken breast · 1/2 tsp salt, for chicken marinade · 1 tsp sugar, for chicken marinade · 1 tbsp Kikkoman oyster sauce, for chicken marinade · 1 tbsp Kikkoman soy sauce, for chicken marinade · 1/2 tsp Kikkoman tamari, for chicken marinade · 1 tbsp cooking wine, for chicken marinade · 1/2 tsp white pepper, for chicken marinade

2. 2

   Step 2: To prepare the broccoli, cut away the florets to use for another dish. We only want the crunchy stems for this dish. Trim off any tough, fibrous parts, and then cut the stems into small cubes. Trim the ends off the celery (5 oz). Cut in half lengthwise, then into cubes. Cut the carrots (2 oz) in half lengthwise, and then each half into thirds, also lengthwise, to end up with 6 long pieces. Cut those long pieces into cubes. Cut the green bell pepper (2 oz) in half so you can easily remove the core and seeds. Cut into slices, and then cubes. Repeat with the red bell pepper (2 oz). Peel the shallots (5), and smash them with the side of your knife. This will help release the flavor! Smash, peel, and mince the garlic (4 cloves). The dried chilis will remain whole for this dish, but you can remove the stems now.

   Uses 4 oz broccoli stem · 5 oz celery · 2 oz carrot · 2 oz red bell pepper · 2 oz green bell pepper · 5 whole shallots · 4 cloves garlic · 4 whole dried chilies

3. 3

   Step 3: Mix the stir-fry sauce's 1/2 tsp salt, 1 tsp sugar, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tsp tamari and 1 tbsp cooking wine with 1 tsp ground bean sauce and 1 tbsp chili sauce. Separately mix the slurry's 1/2 tbsp cornstarch with 2 tbsp water. Reserve these separately; use slurry only as needed to thicken.

   Uses 1/2 tsp salt, for stir-fry sauce · 1 tsp sugar, for stir-fry sauce · 1 tbsp oyster sauce, for stir-fry sauce · 1 tbsp Kikkoman soy sauce, for stir-fry sauce · 1/2 tsp Kikkoman tamari, for stir-fry sauce · 1 tbsp cooking wine, for stir-fry sauce · 1 tsp ground bean sauce · 1 tbsp chili sauce

4. 4

   Step 4: Heat a wok on medium heat. Add 1 tbsp cooking oil and let it heat up, then turn the heat to low. The oil needs to be just hot enough to start frying the peanuts (1 handful) without burning them, so if it starts to ripple and especially if it starts to smoke, let it calm back down first. Add the peanuts and stir occasionally. Fry on low heat for about 2 minutes, then take the peanuts out. They won't be crunchy right away, but once they cool, they'll be very crunchy and crispy.

   Uses 3 tbsp cooking oil, divided · 1 handful peanuts

5. 5

   Step 5: Use the same wok and keep the oil (3 tbsp) from frying peanuts. Turn the heat up to high and add another 1 tbsp cooking oil. When the oil is rippling, give the marinated chicken a quick stir, then add it to the wok. It will start out sticking to the wok, but as the bottom layer cooks, it'll release from the wok. At that point, start flipping and stirring the chicken gently. Cook for 40-50 seconds, continuing to flip the chicken so that each side of the chicken cubes can evenly cook. Then scoop the partially cooked chicken out and continue directly through the blanch and final stir-fry, where it will finish cooking.

   Uses Marinated chicken cubes · 3 tbsp cooking oil, divided

6. 6

   Step 6: Next, we want to blanch the vegetables to make sure they're the perfect balance between tender and crunchy, and to ensure they maintain a vibrant color. Add water to the wok, about 4 cups or just enough to cover all the vegetables, and cover with a lid to bring it to a boil. Season this blanching water with its separate 1/2 tsp salt. When the water has come to a boil, add the vegetables, starting with whichever takes the longest to soften. If you prefer softer vegetables, cook them for longer than our recommended time. If you prefer crunchier vegetables, cook them for less time. Add the carrots and cook for 30-40 seconds. Add the celery and broccoli stems and cook for about a minute and a half. Add the red and green bell peppers and cook for about a minute. Pull some vegetables out for a quick taste to make sure they're the texture you like, and then remove and drain them. If you're continuing the recipe immediately and stir-frying them right away, you can leave the blanched vegetables in a colander. You may shock the vegetables briefly in cold water for their texture, then drain; continue cooking the partly cooked chicken promptly.

   Uses Prepared carrot, celery, broccoli stem and both bell peppers · About 4 cups water for blanching vegetables, or enough to cover · Extra blanching water and cold water for optional vegetable shock, as needed · 1/2 tsp salt, for vegetable blanching water

7. 7

   Step 7: Clean your wok, dry it off, and return it to the stove. Turn the heat to high and add the final 1 tbsp cooking oil. Add the dried chili peppers and fry them for a bit to release their flavor. Pull them up the side of the wok to make room, then add the shallots. If your wok is getting too hot and your aromatics are at risk of burning, you can turn the heat off for a minute, and turn it back on when the wok is no longer overly hot. Add the garlic and fry for 30 seconds to bring out the fragrance. Return the partially cooked chicken. If the chicken has released a lot of juice, it's up to you whether to include that or not; if you look at our video, you'll see that my dad does not pour that liquid in. Give the chicken a quick stir to distribute the aromatics, then add the blanched vegetables. Stir-fry everything on high heat for 30 seconds. Pour the stir-fry sauce in, then stir to mix and distribute. After about 30 seconds, add the separate 3 tbsp final-stir-fry water to the wok to help the chicken absorb the sauce and stay juicy and tender. Turn the heat to low and give the cornstarch slurry a quick mix, then slowly pour it in while constantly stirring. Add only as much slurry as needed; reserve unused slurry. Keep the sauce gently simmering and stir until thickened and the chicken centre reaches 74°C/165°F, continuing beyond the short source time guides as needed. Finally, drizzle the listed 1 tbsp sesame oil onto the stir-fry and mix it in. Turn the heat off and plate the stir-fry, then sprinkle those crunchy fried peanuts on top. Enjoy!

   Uses 3 tbsp cooking oil, divided · Prepared dried chilies, shallots and garlic · Partially cooked chicken cubes · Blanched drained vegetables · Stir-fry sauce · 3 tbsp water, for final stir-fry · Prepared cornstarch slurry, only as needed; reserve excess · 1 tbsp Kikkoman sesame oil