Kung Pao Chicken

Kung Pao Chicken

from delish.com
Main dish
25 min
4 servings
2318 kcal / serving

Kung Pao Chicken is absolutely busting with spicy flavor. Dried chiles, peanuts and veg make a this a hearty meal especially over rice.

Ingredients

  • 1 lb.skinless, boneless chicken thighs, cut into ½” pieces
  • 1 largeegg white
  • 3 ½ tsp.cornstarch, divided
  • 4 tsp.shaoxing wine, dry sherry, or mirin, divided
  • 4 tsp.soy sauce, divided
  • 3 tbsp.granulated sugar
  • 3 tbsp.plus 1 ½ tsp chinese black vinegar or rice wine vinegar
  • 2 tsp.dark soy sauce (optional)
  • ½ tsp.kosher salt
  • ¼ tsp.msg
  • 4 tbsp.tablespoons peanut oil, divided
  • 12dried chiles, such as sichuan erjingtiao or chiles de árbol, seeds removed, cut into ½” pieces
  • ½ tsp.sichuan peppercorns
  • 1piece ginger, cut into thin matchsticks
  • 3 clovesgarlic, thinly sliced
  • 4scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced
  • ½ c.mild fresh chiles (such as italian long hots or poblanos) or bell peppers, chopped
  • ⅝ c.roasted, unsalted peanuts
  • steamed white rice, for serving

Directions

  1. 1

    In a large bowl, mix chicken, egg white, 2 teaspoons cornstarch, 1 teaspoon wine, and 1 teaspoon soy sauce. Cover with plastic wrap and let sit at room temperature until ready to use, or refrigerate up to 2 hours.

  2. 2

    In a small bowl, combine granulated sugar, vinegar, dark soy sauce, if using, salt, MSG, and remaining 3 teaspoons wine and 3 teaspoons soy sauce; set sauce aside.

  3. 3

    In a wok or large cast-iron skillet over medium-high heat, heat 3 tablespoons oil until shimmering. Cook chicken mixture, stirring often, until lightly browned and cooked through, 4 to 5 minutes. Transfer chicken to a plate along with any accumulated juices. Wipe out wok.

  4. 4

    In wok over low heat, heat remaining 1 tablespoon oil. Cook dried chiles and peppercorns, stirring frequently, until very fragrant and chiles are slightly darkened in color, about 2 minutes.

  5. 5

    Increase heat to medium. Add ginger and garlic and cook, tossing constantly, until fragrant, about 1 minute. Add white and pale green scallion parts and fresh chiles and cook, tossing constantly, until vegetables slightly blister but aren’t tender, 1 to 2 minutes.

  6. 6

    Add peanuts and cook, tossing, until heated through, about 1 minute. Add reserved sauce and return chicken to wok. Increase heat to medium-high and bring sauce to a heavy simmer. Cook, stirring frequently, until slightly reduced, about 2 minutes.

  7. 7

    In a small bowl, combine 1 tablespoon water and remaining 1 ½ teaspoons cornstarch. Gradually add to sauce until desired consistency is reached.

  8. 8

    Serve chicken with rice alongside. Top with dark scallion parts.