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Kung Pao Chicken Recipe (with Video)

Dairy-free, Gluten, Peanuts
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Discover our Kung Pao Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 10min


- 1 lb chicken thigh
- 1 tsp Dark soy sauce
- 1 tbsp Light soy sauce
- 0.25 tsp White pepper
- 0.5 tsp Kosher salt
- 1 tbsp Shaoxing wine
- 1 tbsp Cornstarch
- 1 tbsp Neutral oil
- 1 tbsp Light soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 0.25 tsp msg
- 1 tbsp Sugar
- 0.5 c Chicken stock, high quality
- 0.5 tbsp Cornstarch
Vegetables & Oil
- 3 tbsp Neutral oil, I used avocado oil
- 6 scallion whites
- 4 dried red chilies
- 1 tsp ground Szechuan peppercorns
- 5 clove Garlic, minced
- 0.333 c unsalted peanuts
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Marinating the Chicken
1. Marinate chicken with light soy sauce, dark soy sauce, white pepper, kosher salt, shaoxing wine, neutral oil and cornstarch for 20 minutes.
Mixing the Sauce
1. Mix sauce in a bowl by combining light soy sauce, dark soy sauce, rice vinegar, sugar, msg, high quality chicken stock and cornstarch.
Frying the Peanuts
1. In a wok or pan, fry peanuts in 1 tbsp oil over medium heat for 2 minutes, remove and cool.
Cooking the Chicken
1. Over high heat, add 3 tbsp neutral oil to a pan and add chicken.
2. Cook until cooked through and set aside (about 4-5 minutes).
Final Cooking Steps
1. In the remaining oil over medium high heat, fry red chilis and Szechuan peppercorn powder for 15 seconds, then add garlic for another 15 seconds.
2. Add back chicken and sauce.
3. Cook for another minute until the chicken is cooked through and the sauce has thickened slightly.
4. Add peanuts and scallion whites and cook for another 30 seconds to combine.
5. Serve with rice and enjoy!

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