Kung Pao Chicken Recipe - Chinese Restaurant Quality

Method9 steps · about 40 min

1. 1

   Step 1: For the raw-peanut (1 cup) route, heat the 1 tsp roasting oil in a wok over medium heat. Add the 1 cup raw peanuts and stir constantly for 3 minutes, watching closely to prevent burning. If using ready roasted peanuts, skip this action and the next one.

   Wok-roast the raw peanuts · 3 minUses 1 tsp vegetable oil, only for roasting raw peanuts · 1 cup raw shelled peanuts, with or without the skins, or choose the ready roasted alternative

   
2. 2

   Step 2: For the raw-peanut route, turn off the heat and keep stirring for another 1 minute using the residual heat. Lift the peanuts to a bowl, leaving excess roasting oil in the wok, and let them cool completely until crunchy.

   Finish peanuts in residual heat · 1 minUses Peanuts roasting in their oil

3. 3

   Step 3: Coat the diced chicken (12 oz) with the separate 1 tsp marinade oil, 1 tsp marinade cornstarch, 1 tsp Shaoxing wine, ⅛ tsp salt and pinch of white pepper. Cover and marinate in the refrigerator for 20 minutes. Prepare the garlic, minced ginger, chilies and scallion whites before heating the wok.

   Refrigerate the chicken marinade · 20 minUses 12 oz chicken breast, cut into ¾-inch (2 cm) cubes · 1 tsp vegetable oil for the chicken marinade · 1 tsp cornstarch for the chicken marinade · 1 tsp Shaoxing wine · ⅛ tsp salt · 1 pinch white pepper

   
4. 4

   Step 4: Mix the light soy sauce (1 tbsp), dark soy sauce (½ tsp), rice wine vinegar (1 tbsp), sugar (1 tsp), 3 tbsp sauce water and separate 1 tsp sauce cornstarch. Set aside and stir again immediately before adding it to the wok.

   Uses 1 tbsp light soy sauce · ½ tsp dark soy sauce · 1 tbsp rice wine vinegar · 1 tsp sugar · 3 tbsp water for the sauce · 1 tsp cornstarch for the sauce

5. 5

   Step 5: Heat the first 2 tbsp from the divided stir-frying oil supply over high heat in the wok. Add the marinated chicken and sear, turning the pieces so their surfaces color. Lift the chicken to a clean bowl, retaining its juices and leaving the wok oil behind. Continue immediately through the following steps and finish cooking in the same session.

   Uses First 2 tbsp of the 3 tbsp stir-frying oil · All marinated chicken and its coating · Roasting oil remaining in the wok, only with the raw-peanut route

6. 6

   Step 6: Reduce the heat to low and add the remaining 1 tbsp stir-frying oil to the oil left in the wok. Add the garlic (3 cloves), minced ginger, dried chilies, Sichuan peppercorn powder (½ tsp) and all prepared scallion whites. Cook for 1–2 minutes, until fragrant, watching closely to avoid burning.

   Fry the aromatics gently · 1 minUses Wok oil left after lifting the seared chicken · Remaining 1 tbsp of the 3 tbsp stir-frying oil · 3 cloves garlic, smashed and sliced · 2 thin slices ginger, minced · 2 dried red chilies, deseeded and chopped · ½ tsp Sichuan peppercorn powder · White portions from 6 scallions, cut into ¾-inch (2 cm) pieces

7. 7

   Step 7: Return the lifted chicken and its bowl juices to the aromatics. Raise the heat to high and stir-fry for 1 minute.

   Return and stir-fry the chicken · 1 minUses Lifted seared chicken and its bowl juices, separate from the wok oil · Fried aromatics and wok oil

8. 8

   Step 8: Stir the prepared sauce thoroughly to redisperse the settled cornstarch. Add it to the wok and stir-fry for another 1 minute, until the sauce thickens and coats the chicken. Check that the chicken is cooked through to 74°C/165°F; continue cooking as needed before finishing with peanuts.

   Thicken the sauce and finish the chicken · 1 minUses All mixed sauce with its separate starch dose · Returned chicken, juices and fried aromatics

9. 9

   Step 9: Add either the cooled wok-roasted peanuts or the 1 cup ready roasted peanuts. Stir once more to combine, then lift the coated chicken, aromatics and peanuts into a serving dish, leaving excess wok oil behind. Serve immediately.

   Uses Fully cooked chicken in thickened sauce and aromatics · Cooled wok-roasted peanuts, separate from excess roasting oil, only with the raw-peanut route · 1 cup shelled roasted peanuts, only instead of the raw peanuts