Classics · Asian

Kung
Pao Chicken

Kung Pao Chicken
Time
25'
+ 0h 15' chilling
Diff.
medium
Kcal
520
/ serving
Servings
4
Gather 17 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Marinate the chicken

600 g
1 łyżka
2 łyżeczka
1 łyżeczka

Cut chicken breast fillet (600 g) into 2 cm cubes. Mix in a bowl with soy sauce (for marinade) (1 łyżka), potato starch (2 łyżeczka) and sesame oil (1 łyżeczka). Rest for 15 minutes.

Tip
The starch forms a thin coating that keeps the chicken juicy and prevents it from drying out in the pan.
Step 02 of 08

Mix the sauce

3 łyżka
2 łyżka
2 łyżeczka
80 ml
1 łyżeczka

In a cup, whisk soy sauce (3 łyżka), rice vinegar (or apple vinegar) (2 łyżka), sugar (2 łyżeczka), chicken broth (80 ml) and potato starch (for sauce) (1 łyżeczka). The sauce must be ready before you start frying — there will be no time later.

Step 03 of 08

Prep the rest

3 szt
15 g
6 szt
1 szt
4 szt

Finely chop garlic (cloves) (3 szt) and fresh ginger (15 g). Halve dried chili pepper (6 szt) (keep seeds for heat or remove for a milder version). Cut red bell pepper (1 szt) into 1.5 cm dice. Cut spring onion (4 szt) into 2 cm pieces, separating white from green parts.

Step 04 of 08

Cook the rice

300 g

Cook jasmine rice (to serve) (300 g) according to package instructions. It should be ready together with the chicken.

Step 05 of 08

Sear the chicken

3 łyżka
600 g

Heat a 28 cm cm pan over high heat. Add 2 tablespoons of rapeseed oil (3 łyżka) and wait until it shimmers. Add chicken breast fillet (600 g) in a single layer and fry 3-4 minutes without touching. Flip and fry another 2 minutes until golden. Transfer to a plate.

Tip
The pan must be very hot, otherwise the chicken will release water and steam instead of fry.
Step 06 of 08

Fry the aromatics

3 łyżka
6 szt
3 szt
15 g
4 szt
1 szt

Add the remaining rapeseed oil (3 łyżka) to the same pan. Reduce heat to medium. Add dried chili pepper (6 szt) and fry 20 seconds, until fragrant and slightly darker. Add garlic (cloves) (3 szt), fresh ginger (15 g) and white parts of spring onion (4 szt). Stir-fry 30 seconds. Add red bell pepper (1 szt) and fry another 2 minutes.

Tip
Don't let the chili burn — once black, it turns bitter. Stay at the pan.
Step 07 of 08

Bring it together

600 g
100 g
3 łyżka
4 szt

Return the chicken to the pan. Add unsalted peanuts (100 g). Stir the sauce in the cup (soy sauce (3 łyżka) mixture has separated) and pour it in. Stir for a minute until the sauce thickens and coats everything. Sprinkle with green parts of spring onion (4 szt) and take off the heat.

Step 08 of 08

Serve

300 g

Plate jasmine rice (to serve) (300 g) and top with the Kung Pao. The dried chilies are decoration — leave them on the plate if you prefer.

Kung Pao Chicken
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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