Kung Pao Chicken

Updated: Aug 11


To marinate the chicken:

  1. 12 oz. 340g chicken breast, cut into 3/4” cubes

  2. 1 teaspoon vegetable oil

  3. 1 egg white

  4. 1 teaspoon cornstarch

  5. 1 teaspoon Shaoxing wine (can be substituted with dry sherry, rice wine, or wine vinegar)

  6. 1/2 teaspoon light soy sauce (low sodium soy sauce)

  7. a pinch of ground white pepper

  8. 1 teaspoon of water

To prepare the sauce:

  1. 1 tablespoon light soy sauce

  2. 1/2 teaspoon dark soy sauce

  3. 1 tablespoon rice wine vinegar

  4. 1 teaspoon sugar

  5. 3 tablespoons water

  6. 1 teaspoon cornstarch

  7. Add pitch of ginger, garlic to the sauce

The rest:

  1. 3 tablespoons oil

  2. 3 cloves garlic, smashed and sliced

  3. 2 thin slices ginger, minced

  4. 1/4 cup of dried red chilies

  5. 2 teaspoon Sichuan peppercorn (can be substituted with crushed dry peppers, but reduce heating time as they are easier to burn)

  6. 6 scallions, white portions only, cut into 3/4” pieces


1 cup roasted peanuts


  1. Marinate the chicken. Mix the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.

  2. Prepare the sauce. Mix all the sauce ingredients in a medium bowl and set aside.

  3. In a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.

  4. Turn the heat to low and add another tablespoon oil. Add the Sichuan peppercorn. Cook for a minute or two until fragrant with low heat. Add garlic, ginger, heat for one more minute. Remove the seasoning, leaving only oil in the pan.

  5. Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then add the sauce. Stir-fry for another minute. The sauce should thicken very quickly.

  6. Finally, add the peanuts, scallion, dry chilies. Final stir and serve.

Preparing time: 10 minutes (plus 20 minutes marinate chicken); Cooking time: 10 minutes

Recipe by: Judy (The woks of life) and 老饭骨

Adapted by: Brin Xu

Photography: Yancy

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