KUNG PAO CHICKEN RECIPE & HISTORY - all you need to know!
Recipe type: Entree
Cuisine: Chinese
Prep time: 
Total time: 
Serves: 4
  • 2 Lb (900 g) chicken thighs or breast
  • 1/3 cup (50 g) dried peanuts (western version: roasted peanuts)
  • 12 spring onions
  • 4 cloves garlic
  • 2 tbsp ginger root, grated
  • 6 tbsp peanuts oil
  • 1 cup (235 g) chicken broth
  • 1 tbsp dark rice vinegar (western version: white vinegar)
  • 6 tbsp dark soy sauce
  • 6 tbsp light soy sauce
  • 4 tbsp Shaoxing Chinese cooking wine (western version: Sherry)
  • 10 whole dried Chinese chili peppers
  • 1 tbsp Sichuan pepper (western version: black pepper)
  • 1 tbsp cornstarch
  • 2 tsp brown sugar
  1. CHICKEN MARINATEFirst, combine 4 tbsp of dark soy sauce, and 4 tbsp of light soy sauce, and 4 tbsp of Chinese cooking wine (Shaoxing Hua Diao), then whisk. Now, add 1 tbsp of sifted cornstarch and whisk until consistent without any lumps. Finally, cut the chicken into dices and pour them into the sauce. Wrap the bowl and store in the fridge 30 minutes.
  2. FRIED PEANUTSIf you opt forĀ roasted peanuts, just skip this step. Otherwise, pour the peanuts oil into a wok and place over medium/high heat. When the oil is hot but not smoky, fry the peanuts until golden brown, stirring frequently. Once ready, raise the peanuts from the oil and dry over paper towels. Save the peanuts oil for the next step.
  3. KUNG PAO SAUCEPeel the cloves of garlic and crush them lightly maintaining their shape. After that, combine 2 tbsp of dark soy sauce, and 2 tbsp of light soy sauce, and 2 tbsp of grated ginger root, and 1 tsp of brown sugar. Now re-heat the oil in the wok and saute the garlic until pale golden. After that, add the Sichuan pepper and Chinese chili peppers. Stir-fry a couple of minutes more, then add the soy and ginger mixture. Cook about 5 mins more.
  4. KUNG PAO CHICKENDivide the white part of spring onions from the green part. After that, cut the white parts in half. Reduce a few of green stems into rounds, just to obtain 2 tbsp of greens.
  5. Now, pour the chicken, and marinate, and white parts of the spring onions into the Kung Pao sauce. Stir-fry the chicken 8 mins over high heat, adding the chicken broth a few tbsp at a time. The result have to be creamy, not watery. Finally, baste with dark vinegar and add the fried peanuts. Stir-fry 2 minutes more, then garnish with green onion rounds and serve hot.
Recipe by philosokitchen at https://philosokitchen.com/kung-pao-chicken-recipe-history/