Forget About Takeout And Make This Kung Pao Chicken Instead!

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.

Cut 350 g of boneless skinless chicken breast into half-inch cubes.

Marinate the chicken with 1 tsp soy sauce, 1 tbsp Shaoxing wine, 1/4 tsp white pepper, 1 tbsp neutral oil, and 1 tbsp cornstarch. Mix well and cover with plastic wrap. Marinate in the fridge for about 20 minutes.

Prep the vegetables: Cut 3 dried chilies into bite-sized pieces. Smash 3 cloves of garlic and chop them. Grate about 2 tsp of ginger. Cut 4 green onions into half-inch pieces. Cut bell peppers into small bite-sized pieces, about a quarter of each one.

In a small container, make the sauce by mixing 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp Chinese chili bean paste, 1 tbsp sugar, 1 1/2 tbsp Chinese black vinegar or white vinegar, 1 tsp Shaoxing wine, 1/2 tsp chicken bouillon powder, 1/2 tbsp cornstarch, and 3 tbsp water. Mix well.

In a large wok or pan, heat 2 tbsp of oil over medium heat. Add 1/2 cup of peanuts and stir for about 2 to 3 minutes until they are dark golden brown. Remove from the wok and set aside.

In the same wok, increase the heat to high and add the marinated chicken. Cook for about 1 minute until the bottom is golden brown, then flip and cook the other side for about 2 to 3 minutes until browned and cooked through. Remove from the wok and set aside.

In the same wok over medium heat, add 1 tbsp of oil. Once hot, add the dried chilies and stir for about 30 seconds. Then add the garlic and ginger, sautéing for about 30 seconds until fragrant.

Increase the heat to high, add the cooked chicken back into the wok, and pour in the sauce. Stir-fry vigorously for about 30 seconds until the sauce thickens.

Add the bell peppers, green onions, and peanuts to the wok. Toss everything together for about 1 minute.

Turn off the heat and add 1 tsp of Sichuan peppercorn oil. Mix well. If you don't have Sichuan peppercorn oil, lightly toast 1/2 tsp of Sichuan peppercorns and grind them up, or omit if you don't like the numbing flavor.

Serve the Kung Pao Chicken on a plate with a bowl of hot rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens