Non-Spicy Kung Pao Chicken Recipe (酱爆鸡丁)

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.

In a bowl, add 1/2 cup of water, 1/4 cup of diced green part of scallion, 2 tbsp of diced ginger, and 3 tbsp of Chinese cooking wine to make aromatic water.

Rub and squeeze the aromatics for a few minutes to release the flavor, then strain through a sieve and set the aromatic water aside.

Take 20 ounces of boneless skinless chicken thigh, cut into bite-size pieces.

In a bowl, mix 3.5 tbsp of the aromatic water with 3 tbsp of corn starch and 1/3 tsp of salt, then stir to combine.

Pour the mixture over the chicken and massage the meat for 5 minutes to tenderize it using the zhang jiang technique.

Let the chicken sit for 20 minutes to marinate.

Prepare the sauce by mixing the remaining aromatic water (about 6 tbsp), 1/2 tbsp of soy sauce, 1 tbsp of chia mine sauce, 2.5 tbsp of soybean paste, and 1 tsp of sugar, then set aside.

Thinly slice garlic and ginger, and reserve the white part of the scallion.

In a wok, turn the heat to low and add 3 tbsp of oil, then toss in 3/4 cup of raw pecans and stir for a couple of minutes until crunchy, then remove them from the wok, leaving the oil behind.

Increase the heat to high and add the marinated chicken to the wok, stir for 2-3 minutes until partially cooked, then remove the chicken and set aside.

Pour the prepared sauce into the wok and stir on low heat for 2-3 minutes until well mixed, then add the sliced garlic, ginger, and reserved white part of the scallion, stirring until fragrant.

Return the chicken and toasted pecans to the wok, mix everything together for a couple of minutes until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens