Kung Pao Chicken

30 mins
Serves 1
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Directions

  1. 1Cut chicken thighs into bite-sized pieces.
  2. 2Cut chicken thighs into bite-sized pieces.
  3. 3Cut chicken thighs into bite-sized pieces.
  4. 4Marinate the chicken with soy sauce.
  5. 5Marinate the chicken with soy sauce.
  6. 6Marinate the chicken with soy sauce.
  7. 7Add Shaoxing wine to the chicken.
  8. 8Add Shaoxing wine to the chicken.
  9. 9Add Shaoxing wine to the chicken.
  10. 10Add salt to the chicken.
  11. 11Add salt to the chicken.
  12. 12Add salt to the chicken.
  13. 13Add white pepper to the chicken.
  14. 14Add white pepper to the chicken.
  15. 15Add white pepper to the chicken.
  16. 16Add egg white to the chicken.
  17. 17Add egg white to the chicken.
  18. 18Add egg white to the chicken.
  19. 19Add cornstarch to the chicken.
  20. 20Add cornstarch to the chicken.
  21. 21Add cornstarch to the chicken.
  22. 22Mix the chicken and marinade ingredients.
  23. 23Mix the chicken and marinade ingredients.
  24. 24Mix the chicken and marinade ingredients.
  25. 25Mince the garlic.
  26. 26Mince the garlic.
  27. 27Mince the garlic.
  28. 28Slice the ginger.
  29. 29Slice the ginger.
  30. 30Slice the ginger.
  31. 31Slice the scallions.
  32. 32Slice the scallions.
  33. 33Slice the scallions.
  34. 34Combine sugar with Chinese black vinegar.
  35. 35Combine sugar with Chinese black vinegar.
  36. 36Combine sugar with Chinese black vinegar.
  37. 37Add light and dark soy sauce.
  38. 38Add light and dark soy sauce.
  39. 39Add light and dark soy sauce.
  40. 40Add cornstarch to the sauce mixture.
  41. 41Add cornstarch to the sauce mixture.
  42. 42Add cornstarch to the sauce mixture.
  43. 43Add a little water or chicken stock to the sauce.
  44. 44Add a little water or chicken stock to the sauce.
  45. 45Add a little water or chicken stock to the sauce.
  46. 46Shallow fry the marinated chicken in a wok for a few minutes on each side until golden brown.
  47. 47Shallow fry the marinated chicken in a wok for a few minutes on each side until golden brown.
  48. 48Shallow fry the marinated chicken in a wok for a few minutes on each side until golden brown.
  49. 49Remove the chicken and the majority of the oil from the wok.
  50. 50Remove the chicken and the majority of the oil from the wok.
  51. 51Remove the chicken and the majority of the oil from the wok.
  52. 52Sauté dried chilies with ginger, scallion, and garlic.
  53. 53Sauté dried chilies with ginger, scallion, and garlic.
  54. 54Sauté dried chilies with ginger, scallion, and garlic.
  55. 55Once aromatic, add some roasted peanuts to the wok.
  56. 56Once aromatic, add some roasted peanuts to the wok.
  57. 57Once aromatic, add some roasted peanuts to the wok.
  58. 58Add the cooked chicken to the wok.
  59. 59Add the cooked chicken to the wok.
  60. 60Add the cooked chicken to the wok.
  61. 61Pour the sauce over the chicken and stir-fry until fully coated and glossy.
  62. 62Pour the sauce over the chicken and stir-fry until fully coated and glossy.
  63. 63Pour the sauce over the chicken and stir-fry until fully coated and glossy.
  64. 64Finish with a little sesame oil.
  65. 65Finish with a little sesame oil.
  66. 66Finish with a little sesame oil.
  67. 67Serve with a hot bowl of rice.
  68. 68Serve with a hot bowl of rice.
  69. 69Serve with a hot bowl of rice.

Ingredients

  • 1 lbs chicken thigh
  • 1 lbs chicken thigh
  • 1 lbs chicken thigh
  • 6 dried Tianjin chilies
  • 6 dried Tianjin chilies
  • 6 dried Tianjin chilies
  • 4 scallions
  • 4 scallions
  • 4 scallions
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 0.5 inch ginger
  • 0.5 inch ginger
  • 0.5 inch ginger
  • 0.33 cup roasted peanuts
  • 0.33 cup roasted peanuts
  • 0.33 cup roasted peanuts
  • 0.5 cup neutral oil
  • 0.5 cup neutral oil
  • 0.5 cup neutral oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine
  • 1 tsp Shaoxing wine
  • 1 tsp Shaoxing wine
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp Chinese black vinegar
  • 2 tbsp Chinese black vinegar
  • 2 tbsp Chinese black vinegar
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 2 tbsp water or chicken stock
  • 2 tbsp water or chicken stock
  • 2 tbsp water or chicken stock

Equipment

wokknifebowltongsstrainerspoon