Kung Pao Chicken
This variation of the dish is a combination of some I saw on YouTube. Following some trial and error, I'm now able to make it myself. Kung Pao Chicken is hot, salty, sweet and and full of umami.
- 6 chicken thighs
- 4 Thai chili peppers
- 1 tbsp of Sichuan peppercorns (toasted and ground)
- 1/2 cup of peanuts (toasted)
- 1 cup of green onion (cut into half inch pieces)
- 1/4 cup of minced garlic, it’s about 8 cloves
- 2 tbsp of minced ginger
- 1 tbsp of Shaoxing wine
- 1 tsp of dark soy sauce
- 2 tsp of cornstarch
- 1/2 tsp of white pepper
- 1/4 tsp of salt
- 1/4 tsp of baking soda
- 1 tbsp of light soy sauce
- 1 tbsp of black vinegar
- 2 tsp of white sugar
- 1 tsp of corn starch
- 1 tsp of white pepper
- 1/4 cup of water or chicken stock
- 1/2 tsp of salt
- Marinate the chicken for 30 minutes(after velveting the
- During this time make the sauce
- Add 2 tbsp of vegetable oil in the wok. Turn the heat to
- Cook the chicken for 2 minutes, it should be about 70% done.
Set it aside.
- Add 2 tbsp of oil, and the garlic, ginger, dry chilies Sichuan
peppercorn. Cook it on high heat for 1 minute until fragrant.
- Add in the sauce we made before. Stir it well. When it comes to
a boil, the sauce will start getting thick. You can add your
chicken, cook it for 2 minutes.
- Add the green onion and the peanuts. Combine well. Turn off the
heat. Put it on the plate to serve.