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Kung Pao Chicken

Bold, saucy, and packed with flavour. This is the kind of Kung Pao Chicken that makes you skip the takeout app entirely.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 3 people

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
  • ⅓ 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 minutes 
  • 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.