✅ Step 1: Ingredient List
Here are the main ingredients needed to make Kung Pao Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Chicken Breast / Chicken Thighs | 250-300g | 🐔 Chicken breast is tender and lower in fat; chicken thighs offer more chew. |
| Core Ingredient | Peanuts | 50-60g | Fried until crispy; best added last to maintain crispness. |
| Vegetables | Scallions | 30-50g | Cut into sections or broadleaf scallion cuts. |
| Diced Cucumber | ½ piece (optional) | Adds color and texture. | |
| Diced Carrot | ½ piece (optional) | Adds color and texture. | |
| Aromatics | Dried Chili Peppers | 5-10g | 🌶️ Provides heat; adjust according to taste. |
| Sichuan Peppercorns | ~10 grains | Provides the characteristic “mala” numbing sensation. | |
| Ginger | 5-10g | Minced or sliced. | |
| Garlic | 5-10g | Minced or sliced. |
👨🍳 Step 2: Instructions
Making Kung Pao Chicken emphasizes heat control and flavor balance. Here are the core steps.
- 🐔 Prepare & Marinate the Chicken:
- •Wash the chicken and cut it into 1-2 cm cubes.
- •In a bowl, combine the chicken dices with cooking wine, light soy sauce, salt, starch, and a little water. Mix well. Some methods add egg white for extra tenderness.
- •Finally, add sesame oil or cooking oil and mix well. Marinate for 15-20 minutes.
- 🥜 Prepare the Peanuts:
- •Soak the peanuts in hot water, then remove the skins.
- •Heat oil in a wok/pan, add the peanuts and fry over low heat until golden brown and crispy. Remove and let them cool completely. Be careful not to burn them.
- 🍶 Prepare the Kung Pao Sauce (Key Step):
- •In a small bowl, combine sugar, vinegar, cooking wine, light soy sauce, dark soy sauce, salt, white pepper, starch, and water.
- •The sugar-to-vinegar ratio is crucial. Traditionally, there’s slightly more vinegar than sugar to create the balanced sweet-and-sour “lychee flavor” (荔枝味).
- •Mix well and set aside.
- 🔥 Stir-frying:
- •Heat ample oil in a wok/pan. Once hot, add the marinated chicken dices and quickly stir-fry until they change color. Remove and set aside.
- •Leave some base oil in the wok. Add the Sichuan peppercorns and dried chili segments. Stir-fry over low heat until fragrant and turning reddish-brown.
- •Add ginger slices, garlic slices, and scallion sections. Stir-fry briefly until fragrant.
- •Return the cooked chicken dices to the wok. Quickly stir-fry to combine.
- •Pour in the prepared Kung Pao sauce. Increase to high heat and stir-fry rapidly until the sauce thickens and evenly coats the ingredients.
- 🥜 Add the Peanuts:
- •Once the sauce has thickened, add the fried peanuts.
- •Quickly toss everything together and serve immediately. Adding the peanuts last is essential to preserve their crunch.
💡 Chef’s Tips (TIPS)
- Choosing the Meat is Key: Chicken thighs are more tender and less likely to become tough when cooked compared to chicken breast. Cut the chicken dices to a uniform size for even cooking.
- Marinating is Crucial: Adding starch and oil during marination helps lock in moisture, making the chicken more tender. Mix until the marinade feels “sticky”.
- Heat Control is the Soul: Do not overcook the chicken dices; remove them as soon as they change color to prevent the meat from becoming tough. When adding the sauce, use high heat for quick stir-frying.
- Add Peanuts Last: Peanuts must be added just before serving and tossed briefly to maintain their crispy texture.
- Adjustable Flavor: Traditional Kung Pao Chicken has a “lychee flavor” (sweet, sour, slightly spicy). You can adjust the sugar-vinegar ratio according to preference—add more sugar if you like it sweeter, or more vinegar if you prefer it tangier.
