Photograph of the finished Kung Pao chicken

China · Gà xào Cung Bảo

Kung Pao chicken

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.6 lb
  • Photograph of Roasted peanuts Roasted peanuts 3.5 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 0.7 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the chicken breast into small cubes and marinate with Shaoxing wine, soy sauce, and cornstarch for 15 minutes.
  2. 2 To make Kung Pao sauce: mix soy sauce, rice vinegar, sugar, and a pinch of cornstarch, stirring until dissolved.
  3. 3 Sauté dried chili peppers and Sichuan peppercorns in hot oil for about 30 seconds until fragrant, then remove and set aside.
  4. 4 Add the chicken to the pan, stir-fry over high heat for 3 minutes until browned, then add minced garlic and ginger.
  5. 5 Pour in the sauce and stir quickly for 1 minute until thickened. Add the dried chili peppers, sprinkle with roasted peanuts and green onions, then turn off the heat.
Start cooking