Kung pao chicken

Name: Kung pao chicken
Yield: 2
Ingredients: 350 g Chicken breast; 180 g Chinese leek; 150 g Toasted peanuts; 10 g Ginger; 10 g Dried chilies; 2 g Salt; 5 g Dark soy sauce; 15 g Cooking wine; 15 g Starch for marinade; 20 g Vegetable oil; 5 g Sichuan peppercorns; 5 g Aromatic vinegar; 2 g Sugar; 2 g Chicken bouillon powder; 10 g Sesame oil; 10 g Starch for slurry; 50 g Water for slurry; 50 g Boiling water for allium infusion; Shallow pan layer Water for the chicken braise

Use toasted peanuts with marinated chicken and a lightly thickened scallion-scented sweet-sour sauce.

~1 hr 30 minestimated time2servings7clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Make infusion and dice chicken
Separate leek whites and greens; cut whites into pieces. Steep greens and sliced ginger in the measured boiling infusion water in a heatproof bowl, cool briefly and strain. Dice chicken breast about 1.5 cm on separate equipment without rinsing raw chicken.
Look for
The infusion is strained, chicken cubes even and leek whites set aside.
Knife work ↗
02
Marinate chilled
Mix chicken with salt, dark soy, cooking wine and marinade starch. Gradually add a little cooled infusion until tacky. Reserve the rest separately, cover the chicken and refrigerate for 1 hr.
Look for
Chicken has a tacky starch coating without pooled marinade.
Marinating ↗
03
Prepare peanuts, spices and slurry
Set the toasted peanuts aside without prolonged microwaving. Cut dried chilies and gently toast with peppercorns in a dry pan over low heat until fragrant, then remove before blackening. Mix slurry starch and its measured water.
Look for
Chilies and peppercorns are fragrant but unblackened, peanuts dry and slurry mixed.
Heat control ↗
04
Sear and turn the chicken
Heat oil over medium-high, spread chicken in a separated layer and let the bases set before turning. Color all sides without burning the coating; a white surface does not establish doneness.
Look for
Chicken cubes are separate with set, lightly colored surfaces.
Pan-frying ↗
05
Braise briefly and check temperature
Toss in leek whites, then add remaining infusion and enough extra water for a shallow layer. Cover over medium-low and set a 2 min check. Continue until the thickest chicken cube reaches 74°C, adding a little water if needed.
Look for
Leek whites are slightly softened and chicken coated in a little fluid sauce.
Simmering ↗
06
Season and lightly thicken
Toss in peanuts, chilies, peppercorns, bouillon, vinegar and sugar. Re-stir the slurry and add gradually, cooking until the sauce is clear and lightly glossy; not all slurry may be needed.
Look for
Chicken is lightly glazed with evenly distributed peanuts and leek and no white raw starch.
Slurry thickening ↗
07
Finish with sesame oil
Off the heat, fold in sesame oil and plate promptly so the peanuts do not soak in sauce and lose their crunch.
Look for
Glossy chicken and plump peanuts are mixed with leek and dried chilies.
Seasoning ↗

Recipe sources & image information

Adapted from HowToCook / 宫保鸡丁 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.