Kung Pao Chicken
About the recipe
This Kung Pao Chicken is the homemade version that actually competes with your favourite takeout spot. Juicy marinated chicken thighs are seared until golden, tossed in a rich, glossy sauce built from layers of soy, vinegar, brown sugar and warming spices, then finished with crunchy roasted peanuts and a drizzle of sesame oil. The jar-shake method for the sauce makes it almost fool proof and cuts down on extra dishes. It comes together in about 15 minutes of active cooking, which makes it just as quick as ordering in but a hundred times more satisfying.
Kung Pao Chicken
Ingredients
For chicken marination:
- 500 g Chicken thighs (diced into cubes)
- 2 tsp White pepper
- 1 tbsp Rice vinegar
- 1½ tbsp Corn starch
- 1 Egg white
- Salt (to taste)
For Sauce:
- 2 tbsp Oyster sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 1½ tbsp Vinegar
- 2 tbsp Brown sugar
- 1 tsp Black pepper
- 1 tsp Chicken powder
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Sichuan pepper (optional for heat)
- 1½ tbsp Corn starch
- â…“ cup Water
For stir-fry:
- Oil (peanut or neutral)
- 5 cloves Garlic (thinly sliced)
- 1 inch Fresh ginger (thinly sliced)
- 5-6 Dried red chilies
- 2 White part of 2 spring onions
- ½ cup Dry roasted peanuts
- Green part of 2 spring onions (for garnish)
- 1½ tbsp Sesame oil (to finish)
Instructions
- Combine 500 grams chicken thighs, diced into cubes with 2 teaspoons white pepper, 1 tablespoons rice vinegar (for marinade), 1.5 tablespoons corn starch (for marinade), 1 egg white, and 1 pinch salt, to taste. Mix well until every piece is evenly coated, then let it rest for 20 to 30 minutesÂ
- Prepare the sauce: Add 2 tablespoons oyster sauce, 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1.5 tablespoons vinegar (for sauce), 2 tablespoons brown sugar, 1 teaspoons black pepper, 1 teaspoons chicken powder, 1 teaspoons paprika, 1 teaspoons onion powder, 1 teaspoons Sichuan pepper (optional), 1.5 tablespoons corn starch (for sauce), and 80 milliliters water into a jar. Seal and shake thoroughly until the corn starch is fully dissolved and the sauce is smooth with no lumps. Set aside.
- Heat 3 tablespoons peanut or neutral oil in a wok or large pan over high heat. Stir-fry the marinated chicken in batches until golden brown and cooked through. Remove from the wok and set aside.
- In the same wok, add 5 garlic cloves, thinly sliced, 1 fresh ginger, thinly sliced (1 inch piece), 6 dried red chilies, and 2 spring onions, white part only. Stir-fry for 1 minute.
- Give the sauce jar a quick shake and pour it into the wok. Let it simmer until it thickens and turns glossy. Add a small splash of water if it tightens up too much.
- Return the cooked chicken to the wok and toss well in the sauce for about 1 minute until every piece is fully coated.
- Finish and serve: Add 60 grams dry roasted peanuts, 2 spring onions, green part (for garnish), and 1.5 tablespoons sesame oil. Toss quickly, turn off the heat, and serve immediately with steamed rice.
Tips & Tricks
Use chicken thighs, not breasts: Thighs stay juicy and tender even over high wok heat. Breast meat can turn dry quickly and won’t give you the same result.
Cook the chicken in batches: Crowding the wok drops the temperature and steams the chicken instead of searing it. You want high heat and enough space for each piece to get golden.
Shake the sauce right before pouring: The corn starch settles at the bottom of the jar quickly, so always give it a shake just before it goes into the wok.
High heat is everything: A proper wok on high heat gives you that smoky, slightly charred flavour that makes this dish taste like real takeout. Don’t turn the heat down.
Sichuan pepper is optional but worth it: It adds a unique numbing tingle that’s very different from regular heat. Start with half a teaspoon if you’re new to it.
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FAQs
How spicy is this dish? With the dried chilies and black pepper it has a medium heat. Add the Sichuan pepper for extra intensity or reduce the number of chilies if you prefer it milder.
Can I make the sauce ahead of time? Yes. Mix and shake the sauce up to 2 days in advance and keep it in the fridge. Just shake again before using since the corn starch will settle.
What can I substitute for oyster sauce? Hoisin sauce works as a swap though it is slightly sweeter. For a gluten free version, look for a certified gluten free oyster sauce.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat with a small splash of water to loosen the sauce.
