Kung Pao Chicken | 宫保雞丁

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This dish is originated in China, Sichuan province. This is a classic dish in Sichuan cuisine that uses chicken as its primary ingredient. What makes this dish so unique is the usage of Sichuan peppercorns. The peppercorns are famous for their spicy and numbing effects on the palate.

There're lots of different variations across China and America. Today I am using an American-Chinese cooking technique; the chicken is finely diced and cooked on low heat for under 3 mins. You must be wondering "why low heat?"

This is because if the chicken is cooked on high heat, it will lose its tender juiciness while cooking. The trick is to dice the chicken small and uniformly.

You can use a wok if you have one. I am using my skillet so that you lovely people know that this dish can be done in a skillet or pan. This is a rather spicy dish. Don't say I didn't warn ya. My daughters, despite not eating anything spicy, devoured this dish within mins. They said, "this is spicy but it tastes so good."

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Ingredients:

(Serve 4)

• Chicken:

• Chicken Thigh Boneless, 4 or 400g

• Soy Sauce, 1 TBSP

• ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP

• Corn Starch, 1 TBSP

• Sesame Oil Oil, 1/2 TBSP

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Sauce:

• Demerara Sugar, 2 TBSP

• ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP

• Soy Sauce, 1.5 TBSP

• Sea Salt, Pinch

• Chili Oil, 1 TBSP Adjust To Preference

• Chili Powder, 1 TSP

• Chicken Stock, 1/4 Cup

• Kung Bao Chicken:

• Peanuts, 75g

• Sea Salt, Pinch

• White Pepper, Pinch

• Canola / Peanut / Vegetable Oil, 1 TBSP

• Sichuan Peppercorns, 1/2 TSP

• Dried Chilies Coarsely Sliced, 12 Adjust To Preference

• Garlic Finely Minced, 3 Cloves

• Ginger Finely Minced, 1/2 Inch

• Green Onion Finely Sliced, 3 Stems + More For Garnishing

• Slurry, 1 TSP Potato Starch + 1 TSP Water

• Black Vinegar, 2 TBSP

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Equipment:

• Cast Iron Skillet / Pan

• Oven

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Directions:

1. Please visit my "How To Make Chili Oil" page for the recipe.

2. Marinate the Chicken

3. Remove the skin from chicken thighs and reserve for later.

4. Dice the chicken into small 1 cm (⅓ inch) pieces.

5. In a separate bowl, mix marinade ingredients until fully dissolved.

6. Pour the marinade over the chicken and toss to coat.

7. Cover and refrigerate for at least 1 hour.

8. Prepare the Sauce

9. In a bowl, mix all sauce ingredients until fully combined.

10. Set aside.

11. Roast the Peanuts and Chicken Skin

12. Preheat oven to 180°C (355°F).

13. Season peanuts with salt and spread on a tray.

14. Bake for 15–20 minutes until toasted and skins loosen.

15. Rub in a kitchen towel to remove skins. Set aside.

16. Lay reserved chicken skin on a parchment-lined tray.

17. Season with salt and pepper. Cover with parchment and weigh it down.

18. Bake for 15–20 minutes or until golden and crispy. Set aside.

19. Cook the Kung Pao Chicken

20. Heat oil in a skillet over low heat.

21. Add peppercorns and dried chilies. Sauté until aromatic, about 30 seconds.

22. Stir in garlic and ginger. Sauté until fragrant.

23. Add marinated chicken and spread out in the skillet.

24. Cook for 30 seconds, then flip and cook another 30 seconds.

25. Increase heat to medium.

26. Add green onion and sauté briefly.

27. Stir in the sauce and cook for 30 seconds.

28. Add cornstarch slurry and cook another 30 seconds, stirring until thickened.

29. Remove from heat. Stir in roasted peanuts and black vinegar. Fold to combine.

30. To Serve

31. Transfer the Kung Pao Chicken to serving plates.

32. Top with crispy chicken skin.

33. Garnish with green onions.

34. Serve immediately.

Super chickenlicious...

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Recipe Video: