The Best Kung Pao Chicken Recipe | Takeaway Style

Simple Classic Chinese Kung Pao Chicken recipe, packed with authentic Sichuan flavors. One of the most popular Chinese stir fry dishes in China and across the world.

Full Recipe Detail ▶️ https://khinskitchen.com/kung-pao-chi...

📃 Ingredients
▢400 g Chicken breast About 14oz, Boneless chicken thigh/breast, cut into small dices
▢½ Onion Cut small dices
▢3 cloves Garlic Finely chopped
▢1 tbsp Ginger Finely chopped or grated
▢3-4 Spring Onions Cut thin slices
▢6-8 Dried chillies Dried Sichuan Chillies or any long red chillies, cut and deseeded.
▢1 tbsp Sichuan peppercorns Crush/grind into fine coarse
▢100 g Peanuts About 3.5 oz, Raw or Roasted unsalted peanuts
▢2-3 tbsp Peanut oil Or vegetable, sunflower or canola oil
Chicken Marinade
▢2 tsp Light soy sauce Or regular all-purpose soy sauce
▢½ tsp Baking Soda
▢1 tsp Sugar
▢1 tsp Corn starch Or potato starch
Kung Pao Sauce
▢1 tbsp Light soy sauce Or regular soy sauce
▢1 tsp Dark soy sauce
▢1 tbsp Shao Xing wine Chinese cooking rice wine or rice vinegar
▢2 tbsp Oyster sauce
▢2 tsp Sugar
▢1 tsp Sesame oil
▢½ tsp Corn starch Or potato starch

Instruction

First , Marinate the cut chicken for 15-60mins.

Prepare the kung pao sauce and set it aside.

Roast the raw peanuts in low-heat until crispy and set it aside.

Stir fry the chicken pieces for 2-3 minutes and set it aside.

Next, Stir fry the onions and follow with dried chillies, garlic, ginger, and Sichuan peppercorns.

Place the cooked chicken back in the wok and pour the sauce mixture in.

Cook until the sauce is thick and glossy and add the roasted peanuts and chopped spring onions.

It's ready to enjoy, serve with plain rice or noodles.

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