Kung Pao Chicken

Method7 steps · about 30 min

1. 1

   Step 1: Cut all 500 g chicken thighs into even bite-size pieces. Mix with 1 tsp chicken bouillon powder, 1 tsp MSG, ½ tsp marinade sugar, 1 tsp marinade sesame oil, 1 tsp cooking wine, 1 tbsp marinade neutral oil, 2 tbsp marinade water and 2 tbsp cornstarch until coated. Cover and refrigerate for at least 15 minutes; prepare the remaining aromatics during this wait.

   Minimum refrigerated chicken marination · 15 minUses All 500 g chicken thighs · 1 tsp chicken bouillon powder · 1 tsp MSG · ½ tsp marinade sugar · 1 tsp marinade sesame oil · 1 tsp cooking wine · 1 tbsp marinade neutral oil · 2 tbsp marinade water

2. 2

   Step 2: Heat the separate 3 tbsp neutral wok oil over medium-high heat. Fry all the marinated chicken in uncrowded batches until lightly golden and fully cooked: check the centres reach 74°C/165°F. Transfer the cooked chicken to a clean plate. Carefully pour off excess wok oil if needed, leaving about 2 tbsp of the actual remaining oil for the aromatics; this is retained frying oil, not another measured addition.

   Uses All chicken and its marinade from step 1 · All 3 tbsp wok oil; about 2 tbsp of the actual remainder is retained afterward

3. 3

   Step 3: In the about 2 tbsp oil retained from frying, stir-fry all 8 dried chilies, the minced 1-inch ginger knob, all 6 minced garlic cloves and the sliced ½ onion for 1–2 minutes, until fragrant.

   Stir-fry aromatics · 1 minUses About 2 tbsp of actual oil remaining after chicken frying · All 8 dried chilies · The entire minced 1-inch ginger knob · All 6 minced garlic cloves · The sliced ½ onion

4. 4

   Step 4: Return all the cooked chicken from the frying step to the fragrant aromatics. Add the separate 1½ tbsp sauce sugar, 2 tbsp chicken stock, 2 tbsp Chinese black vinegar, 2 tsp light soy sauce and 1 tsp dark soy sauce one by one, stirring after each. Add the listed ½ tsp Sichuan peppercorn powder and stir until the seasoned sauce bubbles.

   Uses All cooked fried chicken held on the clean plate · All stir-fried chilies, ginger, garlic and onion in retained wok oil · 1½ tbsp sauce sugar · 2 tbsp chicken stock · 2 tbsp Chinese black vinegar · 2 tsp light soy sauce · 1 tsp dark soy sauce · ½ tsp Sichuan peppercorn powder

   
5. 5

   Step 5: Mix the 1 tsp potato starch with its separate 1 tbsp cold water until smooth. Stir this slurry again immediately before pouring it into the bubbling chicken-and-aromatic sauce. Toss until it thickens into a glossy coating on the chicken; no fixed thickening time is supplied.

   Uses All chicken, aromatics and bubbling seasoned sauce · 1 tsp potato starch · 1 tbsp cold slurry water

6. 6

   Step 6: Add all 4 scallions, cut into 1–2 cm pieces, and the ½ cup roasted peanuts to the thickened chicken. Toss briefly to combine while keeping the peanuts crunchy.

   Uses All thickened chicken and sauce · All 4 cut scallions · ½ cup roasted peanuts

7. 7

   Step 7: Remove the wok from the heat. Drizzle in the separate 1 tsp finishing sesame oil, toss the whole Kung Pao chicken once more and serve immediately, divided into 2 servings.

   Uses Entire chicken, sauce, roasted peanuts and scallion mixture · 1 tsp finishing sesame oil; marinade sesame oil already used