Kung Pao Chicken
Crispy shallow fried chicken tossed with dried chillies, ginger, garlic, and peanuts in a sweet, spicy, and tangy sauce. Serve over rice or noodles for a full meal.
Ingredients
For the Chicken Marinade
- 500 g chicken breast or thigh cut into pieces
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp MSG
- 1 egg white
- 2 to 3 tbsp cornstarch
- Oil for frying
For the Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 cup water
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp chicken powder
- 1 tbsp sugar
- 1 tsp MSG
- 2 tsp cornstarch
For the Stir Fry
- 1 tbsp ginger finely sliced
- 3 garlic cloves chopped
- 6 to 10 dried chillies adjust to taste
- 3 green onions cut into pieces, white and green parts separated
- 3/4 cup whole peanuts roasted and unsalted
Instructions
- Cut the chicken into bite sized pieces. Add soy sauce, black pepper, garlic powder, MSG, egg white, and cornstarch. Mix until well coated and sticky. Marinate for at least 20 minutes.
- Combine all sauce ingredients in a bowl and stir until the sugar and cornstarch are fully dissolved. Set aside next to the wok.
- Heat oil in a wok over medium high heat. Shallow fry the chicken in batches until golden and crispy on the outside and cooked through. Remove from the wok and set aside. Discard most of the oil leaving just a thin layer.
- Add the ginger, garlic, dried chillies, and white parts of the green onion to the wok. Sauté over medium high heat for a minute or two until fragrant and the garlic is just golden.
- Add the fried chicken and peanuts back into the wok and toss to coat in the aromatics.
- Pour in the sauce and toss everything over high heat until the sauce thickens into a glossy gravy that coats the chicken. Add the green parts of the green onion and toss once more.
- Serve immediately over steamed rice or noodles.
Video
Nutrition
Calories: 520kcal
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