Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Kung Pao Chicken
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 427
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 163 mg
- Sodium
- 1175 mg
The Chinese takeout icon has roots deep in Southwest China. A balanced Sichuan-style stir-fry with toasty chiles, mild numbing from peppercorns and a light, glossy sauce. Peanuts add crunch but shouldn’t dominate. Keep the heat high and pull the chiles once they darken, so the flavor stays bright rather than smoky.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 427
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 39 g
- Cholesterol
- 163 mg
- Sodium
- 1175 mg
Ingredients
Marinade and Velveting:
Sauce:
Stir-Fry and Aromatics:
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Directions
- For the marinade and velveting: Combine the chicken with the cornstarch, neutral oil, dark soy, baking soda and 1 tablespoon (15 milliliters) water in a medium bowl. Stir for 1 minute until the meat turns tacky and is evenly coated, then let rest for at least 15 minutes.
- For the sauce: In a small bowl, whisk together the chicken stock and cornstarch until the cornstarch is dissolved. Whisk in the oyster sauce, chicken powder, dark soy, chili-garlic sauce, vinegar and Sichuan peppercorn powder.
- For the stir-fry and aromatics: Heat a wok or large skillet over high heat for at least 2 minutes, then swirl in the neutral high-heat oil until you see wisps of white smoke. Add the garlic and ginger and fry for 5 to 10 seconds until the oil smells garlicky and spicy. Add the chicken and dried chiles and spread them out; sear for 45 to 60 seconds before scraping and stirring, until the edges turn light brown, then stir-fry 1 to 2 minutes until medium in temperature. Add the onion, red and green bell peppers and scallion whites; cook, tossing, for 45 to 60 seconds. Add the peanuts and cook, tossing, until evenly coated, 30 to 60 seconds. Pour in the sauce and cook, stirring, until the sauce thickens, 20 to 30 seconds. Finish with the scallion greens. Serve immediately.
