Best Kung Pao Chicken Recipe - How to Make Chinese Kung Pao Chicken

Name: Best Kung Pao Chicken Recipe - How to Make Chinese Kung Pao Chicken
Ingredients: 1 lb. skinless, boneless chicken thighs, cut into ½” pieces; 1 large egg white; 3 1/2 tsp. cornstarch, divided; 4 tsp. shaoxing wine, dry sherry, or mirin, divided; 4 tsp. soy sauce, divided; 3 tbsp. granulated sugar; 3 tbsp. plus 1 ½ tsp Chinese black vinegar or rice wine vinegar; 2 tsp. dark soy sauce (optional); 1/2 tsp. kosher salt; 1/4 tsp. MSG; 4 tbsp. tablespoons peanut oil, divided; 12 dried chiles, such as Sichuan Erjingtiao or chiles de árbol, seeds removed, cut into ½” pieces; 1/2 tsp. Sichuan peppercorns; 1 (1”) piece ginger, cut into thin matchsticks; 3 cloves garlic, thinly sliced; 4 scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced; 1/2 c. mild fresh chiles (such as Italian long hots or poblanos) or bell peppers, chopped; 2/3 c. roasted, unsalted peanuts; Steamed white rice, for serving

www.delish.com

Kung Pao Chicken is absolutely busting with spicy flavor. Dried chiles, peanuts and veg make a this a hearty meal especially over rice.

Keywords

chinese takeout recipe
chinese food recipes
how to make takeout at home
home takeout recipe
chinese chicken
chinese chicken recipe

View full recipe on www.delish.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.delish.com.

Share this recipe:

Cooking tools:

Wok
Stove
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Spatula
Wooden spoon
Plate
Serving bowl

Ingredients

1 lb. skinless, boneless chicken thighs, cut into ½” pieces
1 large egg white
3 1/2 tsp. cornstarch, divided
4 tsp. shaoxing wine, dry sherry, or mirin, divided
4 tsp. soy sauce, divided
3 tbsp. granulated sugar
3 tbsp. plus 1 ½ tsp Chinese black vinegar or rice wine vinegar
2 tsp. dark soy sauce (optional)
1/2 tsp. kosher salt
1/4 tsp. MSG
4 tbsp. tablespoons peanut oil, divided
12 dried chiles, such as Sichuan Erjingtiao or chiles de árbol, seeds removed, cut into ½” pieces
1/2 tsp. Sichuan peppercorns
1 (1”) piece ginger, cut into thin matchsticks
3 cloves garlic, thinly sliced
4 scallions, white and pale green parts cut into 1” pieces, dark green parts thinly sliced
1/2 c. mild fresh chiles (such as Italian long hots or poblanos) or bell peppers, chopped
2/3 c. roasted, unsalted peanuts
Steamed white rice, for serving