Kung Pao Chicken

Kenji’s Takeout-Style Kung Pao Chicken

In this wok recipe, Kenji Lopez-Alt shows you how to make takeout-style kung pao chicken. This recipe is different from the traditional Chinese version, which is typically made with only chicken, peanuts, and scallions. Kenji’s version also includes bell peppers and celery, and it has a slightly milder flavor.

The key to making this dish is to cook the chicken in batches in a hot carbon steel wok. This will help to ensure that the chicken cooks evenly and doesn’t steam. The vegetables are also cooked in batches, so that they stay crispy.

The sauce for this dish is made with soy sauce, rice vinegar, Shaoxing wine, cornstarch, and sesame oil. It’s a simple sauce, but it’s very flavorful.

To finish the dish, the chicken, vegetables, and sauce are all combined in the wok and cooked until the sauce thickens. The dish is then served over rice.

This recipe is easy to follow and produces a delicious and flavorful dish. It’s a great option for a quick and easy weeknight meal.

Here are some of the key ingredients and steps for making Kenji’s takeout-style kung pao chicken:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt
• 1 tablespoon Sesame oil
• 1 tablespoon Dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 cup celery, chopped
• 1/2 cup bell peppers, chopped
• 1/4 cup peanuts, chopped
• 1 tablespoon scallions, chopped

Steps:

In a bowl, combine the chicken, white pepper, salt, sesame oil, soy sauce, Shaoxing wine, rice vinegar, and cornstarch. Mix well to coat the chicken. Heat a carbon steel wok over high heat. Add the chicken and cook, stirring constantly, until browned and cooked through, about 5 minutes. Transfer the chicken to a bowl. Add the celery, bell peppers, and peanuts to the wok and cook, stirring constantly, until softened, about 3 minutes. Add the sauce to the wok and bring to a simmer. Cook, stirring constantly, until the sauce thickens, about 1 minute. Return the chicken to the wok and stir to combine. Serve over rice.

Tips:

• For a spicier dish, add a pinch of red pepper flakes to the sauce.
• If you don’t have Shaoxing wine, you can substitute dry sherry or white wine.
• If you don’t have cornstarch, you can substitute all-purpose flour.
• Serve this dish with rice, noodles, or even just some steamed vegetables.

For more amazing wok recipes and tips and tricks for wok cooking in general, check out J Kenji Lopez-Alt’s newest book, The Wok: Recipes and Techniques.