Kung Pao Chicken
Restaurant-style Kung Pao Chicken
A spicy, savory stir-fry featuring tender chicken and crisp vegetables in a glossy, umami-rich sauce.
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
800 g
salt
5 g
black pepper
3 g
Chinese five spice powder
8 g
garlic (minced)
15 g
ginger (minced)
10 g
Vegetables
frozen stir-fry vegetables (frozen)
400 g
bell pepper (sliced)
150 g
onion (sliced)
120 g
Sauce
dark soy sauce
150 ml
oyster sauce
50 ml
sriracha sauce
15 ml
sugar
12 g
Thickener
water (warm)
150 ml
cornstarch
15 g
Instructions
Prepare the chicken
Season chicken breast with salt, pepper, and Chinese five spice powder. Add minced garlic and ginger if using fresh.
Prepare the sauce
Mix dark soy sauce, oyster sauce, sugar, and optional sriracha in a bowl.
Prepare thickener
Mix cornstarch with warm water until smooth.
Start stir-frying
Heat oil in a wok or large pan. Add frozen vegetables first and cook until slightly softened.
Add chicken
Add seasoned chicken to the pan and let it sear lightly without stirring too much.
Add fresh vegetables
Add fresh vegetables (bell pepper, onion) if using and stir to combine.
Steam vegetables
Cover with a lid and let everything steam together until vegetables are tender.
Add sauce
Pour the prepared sauce over the ingredients and stir to coat everything evenly.
Simmer with sauce
Cover and simmer for 5 minutes to let flavors meld.
Thicken the sauce
Pour in the cornstarch slurry and stir gently. Remove from heat immediately to avoid a gluey texture.
Original recipe
Storage
Best eaten fresh. Reheat gently to avoid drying out chicken.
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