Kung Pao Chicken, Family Style

Jing's Kung Pao Chicken. mychinesehomekitchen.com

静

Kung Pao Chicken is a famous traditional dish in China, and it is served all over China. This dish originated from Shandong cuisine and was improved as Sichuan cuisine. It is an easy to prepare, healthy dish served in many Chinese homes, and today, we will cook the family version of Kung Pao Chicken together.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Chinese Home Cooking, Sichuan cuisine

Servings servings

Calories 214 kcal

Equipment

1 wok
1 sharp kitchen knife
1 bowl for marinating chicken

Ingredients

1 chicken breast
1 cucumber, large
1 carrot, large
⅓ cup peanuts
5 xiao mi la (millet) chili peppers substitute chile de arbol
2 scallions (white part)
7 slices fresh ginger
5 cloves garlic
1 tablespoon Caiziyou (roasted rapeseed oil) substitute peanut oil

Sauce:

1 tbsp Baoning vinegar (substitute white vinegar)
2 tbsps light soy sauce
1 tbsp Shaoxing wine
ground black pepper to taste
1 tsp corn starch

Seasonings:

1 tbsp Sichuan peppercorns
salt optional, to taste

Marinade:

1 tbsp light soy sauce
1 tbsp Shaoxing cooking wine substitute white cooking wine
ground black pepper to taste
½ tsp corn starch

Instructions

Prepare the ingredients:

Dice the chicken breast (cubes about 1 cm or 3/8 inch), add a small amount of cooking wine, light soy sauce, starch, and black pepper.
1 tbsp light soy sauce, 1 tbsp Shaoxing cooking wine, ½ tsp corn starch, ground black pepper
Stir well and marinate for 20 minutes.
Crush the garlic cloves.
Cut the green onions into sections and slice the ginger. Dice the cucumber and carrot.
Prepare the sauce: Mix together one tablespoon of cooking wine, one tablespoon of vinegar, two tablespoons of light soy sauce, then stir in a small amount of pepper and potato starch. Finally, stir in a small amount of water and set aside.
1 tbsp Baoning vinegar, 2 tbsps light soy sauce, 1 tbsp Shaoxing wine, 1 tsp corn starch, ground black pepper

Cooking:

Season the oil: Add oil to the wok and heat the oil over a low flame. Add Sichuan peppercorns and stir fry until you smell the aroma of Sichuan pepper, and remove. The oil remains in the wok.
1 tablespoon Caiziyou (roasted rapeseed oil), 1 tbsp Sichuan peppercorns
Put the green onion, ginger, garlic, and dried chili in the wok. Stir them until they are fragrant.
5 xiao mi la (millet) chili peppers, 2 scallions (white part), 5 cloves garlic, 7 slices fresh ginger
Add the marinated chicken and stir-fry until the chicken changes color.
1 chicken breast
Next, add the carrots and cucumbers and stir-fry until the chicken is fully cooked.
1 cucumber, large, 1 carrot, large
Add peanuts and stir-fry slightly.
⅓ cup peanuts
Finally, add the sauce we prepared earlier, and a pinch of salt. Since starch was added to the sauce, we will slowly boil it over a low heat until the sauce thickens.
Transfer the cooked Kung Pao to a bowl. ✅
salt

Video

Notes

If you want to make peanuts more crispy and delicious, you can do a simple deep-frying of the peanuts in advance.

Cucumbers and carrots do not need to be cut very small.

Do not add too much water when making the sauce.

Dice and marinate the chicken first. Then prepare the other ingredients while the chicken is marinating.

Nutrition

Calories: 214kcalCarbohydrates: 10gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 36mgSodium: 837mgPotassium: 539mgFiber: 3gSugar: 2gVitamin A: 2844IUVitamin C: 7mgCalcium: 47mgIron: 1mg

Keyword carrots, chicken breast, cooking wine, corn starch, cucumber, fried peanuts, frying, stir-fry, garlic, ginger, oil, roasted rapeseed (caiziyou), pepper, black, scallions, Sichuan peppercorn, soy sauce, light, vinegar, xiao mi la chili peppers

Tried this recipe?Let us know how it was!