Empty My Fridge
Stop Ordering Takeout! Make This Easy Kung Pao Chicken
Ingredients
- Chicken breast · boneless skinless2 lb
- Egg1
- Shaoxing wine6 tbsp
- Soy sauce6 tbsp
- Cornstarch4 tbsp
- Salt
- Black pepper
- Vegetable oil2–4 tbsp + 3 tbsp
- Peanut½ cups
- Chicken stock½ cups
- Brown sugar3 tbsp
- Vinegar3 tbsp
- Sesame oil2 tbsp
- Garlic · thinly sliced4
- Ginger · thinly sliced peeled1
- Chili pepper · dried⅔ cups
- Peppercorn · roughly minced1 tsp
- Scallion6
Instructions
- Marinate the cubed chicken with the egg white, soy sauce, Shaoxing wine, cornstarch, salt and pepper for 20–30 minutes in the fridge.
- Whisk the chicken stock, Shaoxing wine, soy sauce, brown sugar, black vinegar and cornstarch in a bowl until smooth. Set aside.
- Heat 3 tablespoons oil in a wok over medium-high until it just smokes. Fry the peanuts 2–3 minutes until lightly fried, then drain on paper towels.
- Pour out the oil and add 2 tablespoons fresh oil over high heat. Add the chicken and push it up the sides to sear for 30–45 seconds total.
- Stir-fry the chicken in a small circular motion for 50–60 seconds until cooked through. Set aside on a plate.
- Return the wok to high heat, add the sesame oil, and stir-fry the garlic and ginger 1–2 minutes until lightly browned. Add the dried chiles and Sichuan peppercorns.
- Pour in the sauce and cook 30–45 seconds, until thick like syrup.
- Return the chicken to the wok, add the green onions, toss gently to combine, and serve.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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GarlicEggGingerScallionBrown sugarChicken breastPeanut
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