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Chinese Takeout Kung Pao Chicken Recipe Document
Recipe
Dark Meat Version
Ingredients:
Chicken & Marinade
8 oz (225 g) boneless chicken thigh, diced into 1/2-inch (1.3 cm) cubes
1 tsp (5 ml) light soy sauce
¼ tsp (1.25 ml) dark soy sauce
1 tsp (5 ml) Shaoxing wine
⅛ tsp (0.8 g) salt
¼ tsp (1 g) white sugar
⅛ tsp (0.5 g) MSG
⅛ tsp (0.3 g) white pepper
1 tsp (2.7 g) cornstarch
1 tsp (5 ml) neutral oil
Nuts & Aromatics
¼ cup (36 g) dry-roasted unsalted peanuts (toast in Step 1)
2 tsp garlic, minced
1 tsp ginger, minced
4–6 dried chiles, seeds removed, snipped into 1/2-inch pieces
2–3 scallions, whites only, cut into 1/2-inch (1.3 cm) pieces (to be added as sauce thickens)
Sauce
2 tsp (10 ml) light soy sauce
1 Tbsp (15 ml) chicken broth or water
½ tsp (2.5 ml) Shaoxing wine
1 Tbsp (15 ml) white vinegar
2 tsp (8 g) white sugar
¼ tsp (1 g) MSG
¼ tsp (0.6 g) white pepper
¾ tsp (4.5 g) salt
¼ tsp (0.7 g) cornstarch (whisked directly into sauce)
Finish
½ tsp (2.5 ml) toasted sesame oilMarinade
Directions
1. Place chicken in a bowl. Add soy sauces, Shaoxing wine, salt, sugar, MSG, and white pepper.
2. Using your hand, really work the marinade into the meat for 2–3 minutes — squeeze, press, and stir vigorously.
3. Add cornstarch next. Beat it into the chicken until it fully coats and feels sticky.
4. Finally, add the oil and massage it in to seal the marinade. Rest 15–20 minutes or up to overnight in the fridge.
Cooking
1. Heat a dry wok or skillet over medium heat. Add peanuts and stir until lightly golden and fragrant (1–2 minutes).
Remove and set aside.
2. Heat neutral oil in the wok over medium-high heat. Stir-fry chicken until mostly cooked through (80–90%). Remove
and set aside.
3. Add a little oil to the wok, then add minced garlic and minced ginger. Stir-fry gently over medium heat until fragrant.
Add dried chiles and stir only for a few seconds.
4. Add the chicken back into the wok and toss with the aromatics.
5. Pour in the sauce mixture and cook until the sauce begins to thicken.
6. Stir in the scallion whites as the sauce is thickening; cook briefly until just tender.
7. Turn off the heat. Add the toasted peanuts and drizzle with sesame oil. Toss everything together and serve immediately.
White Meat Version
Ingredients
Chicken & Marinade
8 oz (225 g) boneless, skinless chicken breast, diced into 1/2-inch (1.3 cm) cubes
¼ tsp (1.2 g) baking soda
1 tsp (5 ml) light soy sauce
¼ tsp (1.25 ml) dark soy sauce
1 tsp (5 ml) Shaoxing wine
⅛ tsp (0.8 g) salt
¼ tsp (1 g) white sugar
⅛ tsp (0.5 g) MSG
⅛ tsp (0.3 g) white pepper
½ egg white
2 tsp (5.4 g) cornstarch
1 tsp (5 ml) neutral oil
Nuts & Aromatics
¼ cup (36 g) dry-roasted unsalted peanuts (toast in Step 2)
2 tsp garlic, minced
1 tsp ginger, minced
4–6 dried chiles, seeds removed, snipped into 1/2-inch pieces
2–3 scallions, whites only, cut into 1/2-inch (1.3 cm) pieces (to be added as sauce thickens)
Sauce
2 tsp (10 ml) light soy sauce
1 Tbsp (15 ml) chicken broth or water
½ tsp (2.5 ml) Shaoxing wine
1 Tbsp (15 ml) white vinegar
2 tsp (8 g) white sugar
¼ tsp (1 g) MSG
¼ tsp (0.6 g) white pepper
¾ tsp (4.5 g) salt
¼ tsp (0.7 g) cornstarch (whisked directly into sauce)
½ tsp (2.5 ml) toasted sesame oil
Marinade
1. Sprinkle baking soda over the chicken breast and work it in with your hands for a few minutes.
2. Add soy sauces, Shaoxing wine, salt, sugar, MSG, and white pepper.
3. Using your hand, really work the marinade into the meat for 2–3 minutes — squeeze, press, and stir vigorously.
4. Add the egg white and mix thoroughly, working it into the chicken until evenly coated.
5. Add cornstarch next. Beat it into the chicken until it fully coats and feels sticky.
6. Finally, add the oil and massage it in to seal the marinade. Rest 15–20 minutes or up to overnight in the fridge.
Cooking
1. Heat 1–2 cups of neutral oil in a wok or large pot to 300°F (150°C). Add the chicken breast pieces, fry for a few
seconds, then break them apart. Continue frying until cooked through, 2–3 minutes. Remove and set aside.
2. Heat a dry wok or skillet over medium heat. Add peanuts and stir until lightly golden and fragrant (1–2 minutes).
Remove and set aside.
3. Add a little oil to the wok, then add minced garlic and minced ginger. Stir-fry gently over medium heat until fragrant.
Add dried chiles and stir only for a few seconds.
4. Add the chicken back into the wok and toss with the aromatics.
5. Pour in the sauce mixture and cook until the sauce begins to thicken.
6. Stir in the scallion whites as the sauce is thickening; cook briefly until just tender.
7. Turn off the heat. Add the toasted peanuts and drizzle with sesame oil. Toss everything together and serve immediately.
Ingredients Affiliate Links:
Dried Red Chilis: https://geni.us/jVdTf4
Chinese Light Soy Sauce: https://geni.us/58XAx
Chinese Dark Soy Sauce: https://geni.us/qbNGK1
Shaoxing Cooking Wine: https://geni.us/SjmflBr
Morton’s Table Salt: https://geni.us/0JaL
White Sugar: https://geni.us/eoYr
White Pepper: https://geni.us/R56diCi
Cornstarch: https://geni.us/NTH4v4
Vegetable oil: https://geni.us/gUOEeub
White Vinegar: https://geni.us/y0uABJ
Chinese Chicken Bouillon Powder: https://geni.us/3YwfBXM
Peanuts: https://geni.us/uR9lnn9
Sichuan Peppercorns: https://geni.us/kFKzoWF
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
