Kung Pao Chicken
A classic spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers.
Contains common allergens
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Instructions
- 1
Marinate the Chicken: In a medium bowl, toss the cubed chicken breast with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it sit at room temperature for 15 minutes to tenderize.
- 2
Prepare the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, and a splash of water until the sugar dissolves. Set aside.
- 3
Aromatize the Oil: Heat a wok over high heat until smoking. Add 2 tbsp of cooking oil, then toss in the dry chilies and Sichuan peppercorns. Stir-fry for 15-20 seconds until the chilies darken and become deeply fragrant.
- 4
Cook the Chicken: Add the marinated chicken to the wok in a single layer. Sear without moving for 1 minute to develop a crust, then stir-fry for 3-4 minutes until golden and mostly cooked through.
- 5
Add Aromatics and Sauce: Lower the heat to medium. Stir in the minced garlic and grated ginger, cooking for 30 seconds until aromatic. Pour the sauce mixture over the chicken.
- 6
Final Toss: Increase heat to high. Once the sauce bubbles and thickens into a glossy glaze (about 1 minute), fold in the roasted peanuts. Serve immediately while hot.
Plan it in Listahan
Add Kung Pao Chicken to your week, check it against your household's allergens, and build the shopping list automatically.