1 Dollar Kung Pao Chicken | But Cheaper

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

Marinate 2 lb chicken thighs by cutting them into 1 inch pieces and placing them in a medium bowl.

Add 1 tsp cornstarch and a pinch of ground white pepper to the chicken and mix to coat.

Add 2 tbsp soy sauce and 1 tsp Shaoxing wine (or leave it out) to the chicken and mix well.

Cover the chicken and let it marinate for 10 minutes or refrigerate overnight.

In a small bowl, prepare the Kung Pao sauce by mixing 2 tbsp granulated sugar, 2 tbsp cornstarch, 1/4 cup soy sauce, 3 tbsp Chinese black vinegar, 1/4 cup chicken stock, 2 1/2 tbsp Shaoxing wine (optional), and 3 tbsp water.

Heat 3/4 cup vegetable oil in a preheated wok or large pan over medium-high heat.

Add 3/4 cup raw peanuts to the hot oil and stir fry until golden brown, then remove from the pan.

Add 8 dried chilies to the pan and stir fry until fragrant and crisp, about 20 seconds, then remove from the pan.

Increase the heat and add the marinated chicken in batches, stir frying for 3 to 4 minutes until browned and fully cooked, then remove from the pan.

Add 3/4 bunch of green onions to the pan and stir fry on high for 20 seconds until lightly charred and wilted.

Add 1 inch knob of minced ginger and stir fry for 10 seconds.

Add 8 cloves of minced garlic and stir fry until the garlic is cooked and begins to toast.

Optionally, stir in a pinch of ground Sichuan peppercorn (if desired).

Return the cooked chicken, chilies, and peanuts to the pan and stir fry for about 30 seconds.

Add the Kung Pao sauce to the pan and stir fry until everything is thickened and glossy.

Remove from heat and transfer to a serving bowl, topping with crushed peanuts and thinly sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens