Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 400 g Chicken breast (rinsed and diced); 50 g Fried peanuts; 1 Egg (use the white); 5 cloves Garlic (rinsed and minced); Cornstarch (for marinating), to taste; 10 Dried chili peppers; 500 g Cooking oil (about 50 g actually used); 1 tsp Sesame oil; 1 tbsp Soy sauce; 1 tsp Cooking wine; 1 tsp Aromatic vinegar; 1 tsp Fine salt; 1 tsp Granulated sugar; 1 tsp MSG; 2 tsp Cornstarch (for the sauce slurry)

A classic Sichuan dish with a sweet-and-sour hint of heat, tender chicken, and crunchy peanuts.

35 min

Easy

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Ingredients

Chicken breast (rinsed and diced) 400 g

Fried peanuts 50 g

Egg (use the white) 1

Garlic (rinsed and minced) 5 cloves

Cornstarch (for marinating) to taste

Dried chili peppers 10

Cooking oil (about 50 g actually used) 500 g

Sesame oil 1 tsp

Soy sauce 1 tbsp

Cooking wine 1 tsp

Aromatic vinegar 1 tsp

Fine salt 1 tsp

Granulated sugar 1 tsp

MSG 1 tsp

Cornstarch (for the sauce slurry) 2 tsp

Instructions

Marinate the Chicken

Rinse the chicken breast and cut it into cubes. Mix evenly with the egg white, salt, and cornstarch, then marinate. Rinse the garlic and mince it.

Fry the Chicken

Heat the cooking oil in a wok, deep-fry the diced chicken until cooked through, then remove it and drain off the excess oil.

Stir-Fry

Leave a little oil in the wok and fry the dried chilies and garlic until fragrant. Add the chicken and stir-fry.

Season and Thicken the Sauce

Finally, add the soy sauce, cooking wine, MSG, sugar, vinegar, water, cornstarch, and sesame oil. Stir to combine and thicken the sauce, then fold in the peanuts and serve.