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Kung Po Chicken

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Submitted by CHEB

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

YIELD

4 servings

PREP

35 min

COOK

20 min

READY

40 min

This is the real Sichuan kung pao chicken (宫保鸡丁), the one named after Qing dynasty official Ding Baozhen (his court title was Gongbao/Kung Pao). Not the American-Chinese saucy, sweet, pineapple-y version, but the proper stir fry with dry-fried chiles, crunchy peanuts, and a light glaze.

The velveting step is what separates this from a home stir fry. Egg white, cornstarch, soy, and water form a thin coat on the chicken cubes that protects them from the high heat. The result is chicken breast that stays silky and tender (velvety, hence the name).

Pre-frying the chicken in 300°F (150°C) oil is technically “passing through oil” (过油), a fundamental Chinese restaurant technique. It sets the cornstarch coating and partially cooks the chicken so the final stir fry takes only a minute. The drained oil goes back into the wok for the chiles and finish.

Dried red chiles (Sichuan or Tianjin) are the heat source. The goal is to brown them hard until they turn dark red and almost black around the edges. That charring releases smoky, floral capsaicin oils. Do not eat them whole, they are for flavor, not food.

Roasted peanuts at the end give the signature crunch. Unsalted are traditional; if your peanuts are salted, cut back on the salt in the sauce.

Pro Tips

  • Cut the chicken into uniform ½ inch cubes. Uneven pieces cook unevenly and ruin the texture.
  • Prep everything before turning on the wok. This dish cooks in 2 minutes once the stir fry starts. No time to chop mid-cook.
  • Add Sichuan peppercorns (1 teaspoon, lightly crushed) with the dried chiles for the authentic mouth-numbing (málà) sensation.
  • Use a carbon steel wok if you have one. It handles the high heat and gives you proper wok hei (the smoky breath of a wok).

Variations

  • Add diced cucumber or zucchini for a modern restaurant touch.
  • Use cashews in place of peanuts for a milder, richer nut flavor.
  • For the American Chinese version, double the sauce, add hoisin, and include diced bell peppers and zucchini.

Ingredients

2 2
EACH EACH CHICKEN BREAST
whole
0

Sauce *
1 1
LARGE EACH EGG WHITE *
1 15
TABLESPOON ML CORNSTARCH
1 15
TABLESPOON ML WATER
cold
0

Cooking Ingredients *
2 2
EACH SCALLIONS, SPRING OR GREEN ONIONS
cut into 1/4 inch pieces
8 8
EACH EACH RED CHILI PEPPER
dried *
1 5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML CORNSTARCH
1 5
TEASPOON ML WHITE VINEGAR
distilled
1 5
TEASPOON ML SESAME OIL
2 30
TABLESPOONS ML WATER
6 90
TABLESPOONS ML PEANUT OIL
or corn oil
½ 118
CUP ML PEANUTS
roasted

Directions

Cut chicken into ½ inch cubes.

You will have about 1½ cups.

Combine the egg white, cornstarch, soy sauce and 1 tablespoon water and add to chicken cubes, mixing well.

Set aside for 30 minutes.

Wipe the chili peppers clean with a wet towel.

Remove the tops and set aside on plate with scallions.

Combine the sauce ingredients in a cup.

Set aside near cooking area.

Place a strainer over a pot near the cooking area.

Heat a wok over moderate heat until it is very hot.

Add the peanut oil and heat to about 300.

Mix the chicken again and add to the hot oil.

Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed color but is not yet completely cooked.

Pour the oil and chicken into the strainer to drain.

As soon as the oil has drained away, transfer the chicken to a plate.

Heat the same wok.

Add 2 tbsp of the drained oil, brown the chili peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute.

Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze.

Add the peanuts and mix well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 376 75% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 754mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 37g
Vitamin A 2% Vitamin C 2%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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