Description
A homemade version of classic Kung Pao Chicken that balances sweet, savory, tangy, and spicy flavors. This recipe uses velveting techniques for tender chicken and a perfectly balanced sauce, ready in about 30 minutes.
Ingredients
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch (for marinade)
- 1 large egg white (optional)
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon dark soy sauce
- 1 teaspoon Chinkiang vinegar (black vinegar)
- 1 tablespoon granulated white sugar
- 2 tablespoons chicken broth (low-sodium)
- 1 teaspoon cornstarch (for sauce slurry)
- 3 tablespoons vegetable oil (divided)
- 10–15 dried red chilies
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 4 stalks green onions, chopped (whites and greens separated)
- ½ cup roasted unsalted peanuts
- 1 tablespoon Sichuan chili oil (optional)
Instructions
- In a medium bowl, combine chicken cubes, light soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and egg white. Toss to coat and let marinate for at least 10 minutes.
- In a small bowl, whisk together rice vinegar, dark soy sauce, Chinkiang vinegar, sugar, chicken broth, and 1 teaspoon cornstarch until dissolved. Set aside.
- Mince ginger and garlic, chop green onions, and measure out dried chilies and Sichuan peppercorns.
- Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil. When shimmering, add chicken in a single layer (cook in batches if necessary). Sear for 2-3 minutes per side until golden brown. Remove chicken and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon oil. Add dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Add ginger and garlic immediately if they start to smoke.
- Add the white parts of the green onions to the pan. Stir-fry for 1 minute until softened. Add the cooked chicken back to the pan and toss for 30 seconds.
- Stir the sauce mixture and pour it into the pan. Stir constantly for 30-60 seconds until the sauce thickens and coats the chicken. Add a splash of water if too thick.
- Remove from heat. Stir in roasted peanuts and green onion greens. Taste and adjust seasoning. Serve immediately over steamed jasmine rice.
Notes
High heat is essential for stir-frying to achieve ‘wok hei’. Do not crowd the pan to ensure the chicken sears rather than steams. Chinkiang vinegar provides the authentic tangy flavor; if unavailable, substitute with rice vinegar and a dash of balsamic. The sauce thickens quickly, so watch it closely. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of water or broth to restore consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 2
- Protein: 28
Keywords: Kung Pao Chicken, Chinese Stir Fry, Homemade Takeout, Spicy Chicken, Velveting Chicken, Wok Cooking, Weeknight Dinner