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BETTER THAN TAKEOUT – Kung Pao Chicken Recipe

Byamazingfoodstv


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Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.

🥢 RECIPE – Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

INGREDIENTS

– 1 lb of chicken breasts
– 1 tsp of salt
– 1/2 tsp of onion powder [Amazon Link:
– 2 tsp of Chinese cooking wine [Amazon Link:
– 1 egg white
– 1.5 tbsp of cornstarch
– 2-3 tbsp of cooking oil
– 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
– 1 tbsp of light soy sauce [Amazon LInk:
– 1.5 tbsp of black vinegar [Amazon LInk:
– a handful of red dried chilies [Amazon Link:
– 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link:
– 1 tsp of dark soy sauce [Amazon Link:
– 1 tbsp of garlic
– 1 tsp of ginger
– 2 tbsp of brown sugar
– 1/2 cup of water
– 2 tsp of cornstarch
– 4 pieces of the white part of the scallion
– 1/3 cup of roasted peanuts

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37 Comments

  1. 🥢BUY MY WOK

    USA – https://amzn.to/2QWofkY

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    PRINTABLE RECIPE – https://soupeduprecipes.com/kung-pao-chicken-2019-version/

    MY AMAZON INFLUENCER PAGE – https://www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there)

    SUPPORT ME ON PATREON – https://www.patreon.com/soupeduprecipes

    Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

  2. I just made it, and it’s absolutely delicious! I love the bright, citrus flavor from the Sichuan peppercorns. I love how the garlic and ginger add their own brightness and sweetness to the dish. The brown sugar is a very nice touch, it balances the acidity of the chile peppers. It’s a symphony of Asian flavors in my mouth. And it’s miles better than fast food! Wow! Thank you!

  5. WARNING: The quantity of peppercorns is way too much and it ruins the dish!!

    I'm very familiar (as a diner) with the Sichuan peppercorn, and this is just completely too much. I've never had a dish with so much numbing even in China. In a very small quantity, in a dish where you're just picking out small pieces of fried chicken, it might be almost tolerable. But no way just eating it over rice. You can't taste any other flavor in the dish. I can't even taste any of the actual chili peppers in the dish. I don't care how much sugar you put, it's just crazy.

    It's possible it's a typo and meant to be tsp instead of tbsp, but even that might be too much. I made the recipe faithfully, with no modifications. Anyone who says this is good must have made some substitutions one way or another, because this is honestly barely edible as-is.

    My best guess for a correct amount is ½ tsp, or even less.

    @Souped, can you please fix or explain?

  7. This chicken recipes looks absolutely my kind of food. Will definitely be doing this when I’ve bought a couple of missing ingredients. Your channel is excellent, well presented and explained and really yummy new ideas just waiting to be tried. Thanks for sharing.

  21. Question for Mandy – I have had kung pao chicken in restaurants where it did not have the red color, but instead was more brown, and had a different savory and sweet quality which I am trying to reproduce. Is there some other sauce besides the Sichuan Dou Ban Jiang that you would suggest might be used in these other versions of Kung Pao Chicken?

  24. THIS. WAS. AMAZING.

    Cooked this up for my parents, but they wanted shrimp instead of chicken. Recipe still works great, its just like the kung pao chicken I dearly miss from Chongqing.

    好美味！感谢你的料理教育，关注

  33. I'm secretly drooling at that wok of yours. I love the Mala tang in sichuanese food. But since I am allergic peanuts, I made your recipe with cashews. Worked really well. I didn't have onion powder, so I added a bit of Uncle Roger's favourite powder to the marinade.

  37. I have woks coming out of my ears! But I just went and bought the wok you are using in this video. I have several carbon steel woks that I'm not very good at using. The one is huge and heavy-too heavy for me, as I'm old. It was said to be restaurant quality. It's really nice, but it got some rust on it and I don't know how to get rid of it. But it's still very heavy. I have a smaller wok just like it, so I was going to try to cook with the smaller one, but it's coated with something protective because it's never been used. I don't know how to remove that coating. I am not a very good cook, either. 🙁 I keep trying and tonight I made a pretty good dish in my stainless steel wok and it came out delicious, but I'm not sure if it tastes like it was supposed to taste because I've never eaten it before. Your tip about using onion powder is interesting. I will try that next time a recipe calls for onions and I'll probably put in some real onions, too if it wouldn't hurt. Do you also use garlic powder? Thank you

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