Kung Pao Chicken
  • 20 Min. Prep
  • 15 Min. Cook
  • 2 Servings
  • 173 Calories

Originally from the Sichuan province, Kung Pao Chicken has long been a staple on Chinese restaurant menus both in China and abroad. Our easy to create at home version combines tender, juicy chicken marinated in Knorr Chicken Powder with crunchy peanuts and a hint of spice. It’s sure to become a family favorite in your weekly dinner rotation.

Ingredients
  • For the chicken and marinade:
  • 2 pounds chicken thighs, cut into 1-inch pieces
  • Dash of soy sauce
  • Pinch of white pepper
  • Pinch of Knorr Chicken Powder
  • 1/2 egg white
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • For the sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon yellow wine (Huang Jiu)
  • 1 1/2 tablespoons Chinkiang vinegar (Xiang Cu)
  • 1 tablespoon red chili oil
  • 1 tablespoon sugar
  • 1/2 teaspoon Knorr Chicken Powder
  • Pinch of white pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • For the sides:
  • 4 tablespoons extra light olive oil, for stir-frying, separated
  • 1/4 cup peanuts
  • 1 tablespoon Sichuan peppercorns
  • 10 pieces dried red chili peppers, sliced into 1/2 inch pieces
  • 4 sliced ginger, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 stalk scallions, sliced into 1/2 inch pieces, white part
Directions
1

To marinate the chicken, place the chicken in a large bowl. Then add in the soy sauce, white pepper, Knorr Chicken Powder, egg white, cornstarch, and water. Mix well. Marinate for 10 minutes.

2

To make the sauce, in a bowl, add the soy sauce, dark soy sauce, yellow wine,
Chinkiang vinegar, red chili oil, sugar, Knorr Chicken Powder, white pepper, and cornstarch slurry (1 teaspoon cornstarch and 1 tablespoon water). Whisk.

3

In a wok, over medium-low heat, add 2 tablespoons of extra light olive oil and peanuts. Stir-fry until lightly brown, 5 minutes. Remove the peanuts and set them aside.

4

With the remaining oil in the wok, over low heat, add the Sichuan peppercorns and cook until fragrant, 30 seconds. Remove the Sichuan peppercorns.

5

Again, with the remaining oil in the wok, over medium heat, place in the dried red chili peppers, ginger, garlic, and scallions. Stir-fry until aromatic, 30 seconds. Take out the aromatics, but leave the oil inside the wok.

6

In the same wok, over high heat, add 2 tablespoons of extra light olive oil and the chicken. Let it pan-fry without touching it for 30 seconds. Stir-fry the chicken until cooked, about 3 minutes.

7

Then return the side ingredients and sauce. Stir-fry. Lastly, return the peanuts. Mix until combined.

8

Serve!