Kung Pao Chicken
ID: 143d89ff...
A classic Sichuan stir-fry dish featuring tender chicken cooked in a savory, sweet, spicy, and tangy sauce, accented with fragrant Sichuan peppercorns and dried chilies.
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🍳 Cooking Flow
Marinate the chicken for 20 minutes with oyster sauce, light soy sauce, cornflour, and white pepper. → Prepare the sauce base by mixing water, dark soy sauce, and oyster sauce. → Deep-fry the chicken until about 70% cooked, then remove and set aside. → Stir-fry ginger, dried chilies, garlic, chili padi, Sichuan peppercorns, and onions until fragrant. → Add the chicken, sauce, sugar, and white spring onions; cover and simmer for 10 minutes. → Finish by seasoning with salt, extra dark soy sauce, vinegar, sesame oil, cooking wine, and green spring onions.
Cooking Steps
Brief Cooking Order
Marinate the chicken for 20 minutes with oyster sauce, light soy sauce, cornflour, and white pepper. → Prepare the sauce base by mixing water, dark soy sauce, and oyster sauce. → Deep-fry the chicken until about 70% cooked, then remove and set aside. → Stir-fry ginger, dried chilies, garlic, chili padi, Sichuan peppercorns, and onions until fragrant. → Add the chicken, sauce, sugar, and white spring onions; cover and simmer for 10 minutes. → Finish by seasoning with salt, extra dark soy sauce, vinegar, sesame oil, cooking wine, and green spring onions.
Introduction
A classic Sichuan stir-fry dish featuring tender chicken cooked in a savory, sweet, spicy, and tangy sauce, accented with fragrant Sichuan peppercorns and dried chilies.
Step 1
In a bowl, combine the chicken, 1 tbsp of oyster sauce, light soy sauce, cornflour, and a generous dash of white pepper. Mix well and let it marinate for approximately 20 minutes.
Step 2
Prepare the sauce mixture by mixing 1 cup of water, 2 tbsp of oyster sauce, and 1 tbsp of dark soy sauce together in a bowl.
Step 3
Heat oil in a wok. Deep-fry the marinated chicken pieces piece by piece in hot oil. Fry until the chicken is about 70% cooked (the skin should turn slightly yellowish/brownish). Drain and set the chicken aside.
Step 4
Leave 1-2 tbsp of oil in the pan. Sauté the ginger slices until fragrant, then add dried chilies, chopped garlic, chili padi, Sichuan peppercorns, and quartered onions. Stir-fry for a few minutes until highly aromatic.
Step 5
Add the fried chicken back into the pan, pour in the prepared sauce mixture, the white parts of the spring onions, and 2 tsp of sugar. Stir well, cover with a lid, and let it simmer for about 10 minutes.
Ingredients List
Important Notes
Deep-frying the chicken beforehand seals in the juices, ensuring the meat remains tender and moist.
For a healthier alternative, you can skip the deep-frying step and cook the chicken directly in the sauce, though the texture will differ slightly.
Keep the heat high during deep-frying to prevent the chicken from releasing too much moisture.
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