Kung Pao Chicken

Kung Pao Chicken

A classic Kung Pao Chicken with spicy, tangy flavors, featuring marinated chicken stir-fried with zucchini, aromatics, chili, and roasted peanuts.

Serves 4 servings Prep 10 min. Cook 15 min.
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Everything you need

Chicken & Marinade

  • 450 g chicken, cut into bite-sized pieces
  • 3 teaspoon soy sauce
  • 0.5 teaspoon sugar
  • 0.25 teaspoon white pepper powder
  • 6 teaspoon corn starch
  • 1 1/4 teaspoon baking soda
  • 2 teaspoon rice wine
  • 1 tablespoon water
  • 1 tablespoon oil

Stir Fry Extras

  • 4 cloves garlic, minced
  • 5 slices ginger, minced
  • 4 stalks green onion, chopped
  • 10 dried whole chilies
  • 1 teaspoon chili flakes
  • 1 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 2 teaspoon dark soy sauce
  • 1 1/2 teaspoons sugar
  • 0.5 teaspoon paprika
  • 1 tablespoon Rice Vinegar
  • 0.75 cup water
  • 0.25 teaspoon white pepper powder
  • 0.5 cup roasted peanuts

Zucchini

  • 224 g zucchini
  • 0.25 teaspoon salt
  • 0.25 teaspoon sugar
  • 1 teaspoon rice wine

Method

1

Step 1

Prepare aromatics: Mince 4 cloves of garlic, mince 5 slices of ginger, chop 4 stalks of green onion, and cut the zucchini into large dice-sized pieces.

2

Step 2

Marinate the chicken: Cut chicken into bite-sized pieces and combine with soy sauce, sugar, white pepper powder, corn starch, baking soda, rice wine, and water. Mix well, then add oil.

3

Step 3

Stir fry the zucchini: Heat some oil in a pan over medium heat. Add zucchini and toss them. Season with 1/4 teaspoon salt and 1/4 teaspoon sugar, then add rice wine and cook until the wine cooks off. Remove the zucchini and set aside.

4

Step 4

Stir fry the chicken: If needed, add oil to the pan. Sauté the minced garlic, ginger, and chopped green onion until fragrant (about 10-20 seconds), then add 1 teaspoon chili flakes and the dried whole chilies. Add the marinated chicken and spread it out until golden on the bottom. Stir fry until the chicken is about half-cooked. Add 1 tablespoon rice wine and continue cooking until the wine cooks off. Then add 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, 1 1/2 teaspoons sugar, 1/2 teaspoon paprika, and 1 tablespoon rice vinegar. Stir fry until the color is even, then add 3/4 cup water.

5

Step 5

Finish: When the sauce starts to thicken, add the reserved zucchini, 1/4 teaspoon white pepper powder, and 1/2 cup roasted peanuts. Toss everything together until well combined.