# Pollo Kung Pao

An intense, tender, and juicy Kung Pao chicken recipe that is perfect served over white rice.

- Servings: 4 servings
- Cuisine: Chinese
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 4 whole chicken thigh
- 1 splash Jerez wine
- 1 tsp cornstarch
- 1 pinch salt
- 1 pinch white pepper
- 1 splash sunflower oil
- 45 ml soy sauce
- 20 ml vinegar
- 15 ml Jerez wine
- 1 pinch sugar
- 1 tsp cornstarch
- 75 ml water
- 1 handful roasted peanut
- 1 handful garlic sprout
- 10 g ginger, peeled and finely minced
- 2 whole dried chili

## Instructions

1. Debone the chicken thighs and cut them into small, bite-sized pieces.
2. Place the chicken in a tray and season with salt, Jerez wine, ground white pepper, cornstarch, and a splash of sunflower oil. Mix well.
3. Let the chicken marinate.
4. Prepare the sauce by mixing soy sauce, vinegar, Jerez wine, a pinch of sugar, cornstarch, and water in a bowl.
5. Chop the garlic sprouts and peel the peanuts.
6. Heat a pan over high heat with abundant oil and sear the chicken until golden but not overcooked.
7. Remove the chicken from the pan and lower the heat.
8. Add the garlic sprouts and ginger to the pan and sauté briefly.
9. Add the dried chilis and then return the chicken to the pan.
10. Pour in the sauce and stir, scraping the bottom of the pan to incorporate the flavorful bits.
11. Stir in the peanuts and finish the dish.

## Equipment

- knife
- cutting board
- bowl
- scale
- skillet

## Source

- Original video: https://www.instagram.com/p/DalHPi2sV8U/
- Creator: Diegodoal
- Recipe page: https://www.cliprecipe.com/recipe/c1db7617-6579-42a7-b338-96602bbaacc3
- Extracted: 2026-11-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt