Kung Pao may arguably be one of the most popular Chinese dishes eaten in the USA. I was not a big fan of this dish, until my friend, Echo introduced me to authentic Schezuan cuisine! I was amazed and blown away by the complex flavors and mild numbing effect of this dish. It has been one of my favorites ever since! Here is my take and a humble attempt to replicate this dish!
What you will need:
| Ingredients | Quantity |
|---|---|
| Chicken Boneless Skinless Thighs | 1.25 lbs |
| Garlic | 1 bulb |
| Ginger | 1 inch |
| Schezuan Pepper Powder (optional) | 1/4 teaspoon |
| Chinese Dry Red Chilies | 1/4 cup (or less per your spice tolerance) |
| Onion - Large Dices | 1/2 cup |
| Dice Vegetables (Bell Peppers/ Celery are preferred) | 1/2 cup |
| Oyster Sauce | 75 grams |
| Corn Starch | 5 tablespoons |
| Soya Sauce (Dark Preferred) | 3 tablespoons |
| Vinegar | 3 tablespoons |
| Palm Sugar/Jaggery | 1 tablespoon |
| Peanuts (Raw and Shelled) | 1/2 cup |
| Oil | 5 tablespoons |
| Water | 1 cup |
Prep Time: 15 minutes
Bake time: 45 minutes
Servings: 5
How to make it:
- Wash and pat dry the chicken thighs. Cut them into small bite-sized pieces.
- Note: You can use any protein of your choice here.
- In a mixer, add ginger, garlic, 2 tablespoons of soy sauce, 2 tablespoons of vinegar and grind it into a paste.
- Marinate the chicken with the paste. Set aside for 15 minutes at least.
- Dip the chicken in a thin layer of cornstarch. Save the corn starch that remains to thicken the sauce later. Fry the chicken in the air fryer at 390 F for 15 minutes.
- Note: Traditionally, the meat is fried. I have opted for a healthier version, but feel free to deep fry your marinate chicken or any protein that you decide to use 🙂
- In the meantime, add oil to a wok. Add the raw shelled peanuts. Fry them and set them aside.
- Now add the dry Chinese red chilies, diced onion, and diced vegetables of your choice. Saute till soft the onions are translucent.
- Tip: Deseed the chilies before you add them to reduce the spice level.
- Now add the Schezuan chili powder, oyster sauce, remaining soy sauce, and vinegar.
- Add water to the corn starch that remains after coating the chicken for frying and make a slurry.
- Add the slurry to the wok along with jaggery/palm sugar.
- Mix everything well and let it come to a boil.
- Add in the chicken and the fried peanuts. Mix everything well.
- Serve hot with rice. Our favorite way of eating this is as a filling for lettuce wraps!