Print
Kung Pao Chicken| WednesdayNightCafe.com

Authentic Kung Pao Chicken Recipe

This authentic Kung Pao Chicken recipe, from a Chinese cooking school, can be made fiery with chilies or mild without them. This healthy flavorful dinner from China’s Szechuan province is easy to cook at home.

Course Dinner, Main Dish
Cuisine Asian
Total Time 30 minutes
Servings 4
Calories 685 kcal
Author Tara Leung

Ingredients

  • 2 pounds boneless skinless chicken breast, diced
  • 1/4 cup, plus 3 tablespoons peanut oil, divided
  • 4 teaspoons mirin
  • 4 teaspoons corn starch
  • 2 teaspoons kosher salt, divided
  • 1 large egg white
  • 6 cloves garlic, minced
  • 1 inch piece ginger, chopped
  • 1/4 ounce dried red chilies, cut into 1 inch pieces
  • 2 bell peppers, diced
  • 3 ounces cucumber, peeled, seeds removed, and diced (about 1 Persian cucumber)
  • 3 ounces carrot, peeled and diced (about 2 small carrots)
  • 2 1/2 tablespoons low sodium soy sauce
  • 2 1/2 tablespoons oyster sauce
  • 1 teaspoon chicken bouillon (dried powder), or 1 bouillon cube, dissolved in 1/4 cup hot water
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 8 scallions, cut into 1/2 inch pieces
  • 3 ounces peanuts (about 3/4 cup)
  • 1/2 teaspoon sesame oil

Instructions

  1. Put the chicken in a large bowl with 2 tablespoons oil, mirin, corn starch, 1 teaspoon kosher salt, and egg white. Mix thoroughly and leave to marinate for 10 minutes.
  2. Heat ¼ cup oil in a wok or large skillet over medium-high heat. Add chicken and cook, stirring often, until chicken is almost cooked through, about 5 minutes. Remove chicken to a plate with a slotted spoon and pour out any excess coating from the wok.
  3. Add remaining 1 tablespoon oil and turn heat down to low. Add garlic, ginger, and chilies, and cook, stirring often, until fragrant, about 2 minutes. Add bell pepper, cucumber, and carrot. Turn heat back to medium-high. Cook, stirring often, for 3 minutes.
  4. To the vegetables, add soy sauce, oyster sauce, remaining 1 teaspoon kosher salt, chicken bouillon in water, sugar, and ground white pepper. Stir well. Return the chicken to the wok and continue cooking, stirring often, until vegetables are crisp tender and chicken is cooked through, about 3 minutes.
  5. Add scallions, peanuts, and sesame oil. Mix well and cook 1 more minute. Serve with additional scallions or peanuts for garnish.

Recipe Notes

Recipe adapted from Cloud 9 Cooking School in Yangshuo, China.