BETTER THAN TAKEOUT - Kung Pao Chicken Recipe

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 1 pound of chicken breast into half-inch cubes.

Marinate the chicken with 1 teaspoon of salt, 2 teaspoons of Chinese cooking wine, 1.5 tablespoons of cornstarch, and 1 egg white. Mix until creamy and velvety, then set aside for 20 minutes.

Dice 1 tablespoon of Sichuan peppercorns and cut 4 dried red chilies into short pieces, discarding seeds if desired.

Prepare 1 tablespoon of minced garlic and 1 teaspoon of minced ginger.

Heat a carbon steel wok until it smokes, then add oil to coat the bottom.

Add the marinated chicken to the hot wok, spreading it out and allowing it to sear without stirring for 20 seconds to a couple of minutes until golden brown.

Remove the chicken from the wok and let it cool slightly to leave excess grease behind.

Add more oil to the wok and stir-fry 1 tablespoon of fermented broad beans in chili oil on low heat until the oil turns red-orange.

Add the garlic, ginger, Sichuan peppercorns, red chilies, and 2 tablespoons of brown sugar to the wok and stir until the sugar melts.

Introduce the cooked chicken back into the wok and stir to combine with the spices.

Add 1 tablespoon of soy sauce, 1.5 tablespoons of Chinese black vinegar, and 1 teaspoon of dark soy sauce, stirring to combine.

Pour in some cornstarch water and stir immediately until the sauce thickens.

Add peanuts and chopped scallions, mixing everything together and adjusting the flavor with more vinegar if needed.

Give a final stir and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens