Better Than Takeout Kung Pao Chicken
For my Kung Pao Chicken, I wanted to make it easier to create, so instead of frying the chicken, I pan-fried it so not only is it better than takeout, it is easy, fast, and uses only ONE POT to make this dish. For those who don’t like spicy food, take out the seeds in the dried chili, and it will be perfect!
Day 20 of 21 Days of Street Food
Welcome to Day 20 of cooking Street Food for 21 Days! Today I am making my highly requested better than takeout Kung Pao Chicken. I have now done Mongolian Beef, Sweet and Sour Chicken, Honey Garlic Shrimp, Egg Drop Soup, Hot & Sour Soup, Wonton Noodle Soup…and more! I think we are ready to open our own Panda Express, Yeah?
Kung Pao Chicken Ingredients
- 1.5 lb Chicken Breast or Thigh Cut into bite-sized pieces
- 1 tbsp Oyster Sauce https://amzn.to/37gVtng
- 1 tbsp Soy Sauce
- 2 tbsp Chinese Cooking Wine
- 1 Egg White
- 1.5 tbsp Corn Starch
- 5 cloves Garlic sliced
- 3 stalks Green Onion cut into 2-inch pieces
- 2- inch Ginger sliced
- ½ cup chopped Whole Dried Chili
- ½ cup Toasted Peanuts
Sauce Mixture:
- 2 tbsp Black Vinegar
- 2 tbsp Oyster Sauce
- 1,5 tbsp Sugar
- 1 tbsp Dark Soy Sauce
- 1 tsp Corn Starch
- 1 tsp Grounded Sichuan Peppercorns
Lee Kum Kee: The Only Oyster Sauce I Use
Since Kung Pao Chicken is such a classic, well-loved dish, I had to partner with the one and only Lee Kum Kee and feature their Oyster Sauce, aka, the ONLY Oyster Sauce that I use. LKK Oyster Sauce has been used not just by me, but by my mom and my grandma, who are the best cooks that I know. I use this in all my videos, and it is honestly the only Oyster Sauce I would recommend on the market!
How To Make Kung Pao Chicken
- Marinate chicken with 1 tbsp of Oyster Sauce, 1 tbsp of Soy Sauce, 2 tbsp of Chicken Cooking Wine, 1 Egg white, and 1.5 tbsp of Corn Starch for 20 minutes
- In a pan, drizzle in a generous amount of oil and turn the heat to medium-high. Once the oil is hot, add in the chicken, let it sit for 30 seconds – 1 minute until it turns golden brown on one side, and saute for 2-3minutes.
- Next, add garlic, ginger, and the white part of the green onion and saute for 1-2 minutes or until fragrant.
- Add in dried chili and 1 tsp of ground Sichuan peppercorns and saute for 30 seconds.
- Pour in the sauce mixture and saute for 2-3minutes before adding in all the green onion and toasted peanuts.
ENJOY!
These Recipes are So Much Better Than Takeout!
Better Than Takeout Kung Pao Chicken
By Tiffy Cooks
Ingredients
- 1.5 lb Chicken Breast or Thigh Cut into bite-sized pieces
- 1 tbsp Oyster Sauce https://amzn.to/37gVtng
- 1 tbsp Soy Sauce
- 2 tbsp Chinese Cooking Wine
- 1 Egg White
- 1.5 tbsp Corn Starch
- 5 cloves Garlic sliced
- 3 stalks Green Onion cut into 2-inch pieces
- 2- inch Ginger sliced
- ½ cup chopped Whole Dried Chili
- ½ cup Toasted Peanuts
Sauce Mixture:
- 2 tbsp Black Vinegar
- 2 tbsp Oyster Sauce
- 1,5 tbsp Sugar
- 1 tbsp Dark Soy Sauce
- 1 tsp Corn Starch
- 1 tsp Grounded Sichuan Peppercorns
Instructions
- Marinate chicken with 1 tbsp of Oyster Sauce, 1 tbsp of Soy Sauce, 2 tbsp of Chicken Cooking Wine, 1 Egg white, and 1.5 tbsp of Corn Starch for 20 minutes
- In a pan, drizzle in a generous amount of oil and turn the heat to medium-high. Once the oil is hot, add in the chicken, let it sit for 30 seconds – 1 minute until it turns golden brown on one side, and saute for 2-3minutes.
- Next, add garlic, ginger, and the white part of the green onion and saute for 1-2 minutes or until fragrant.
- Add in dried chili and 1 tsp of ground Sichuan peppercorns and saute for 30 seconds.
- Pour in the sauce mixture and saute for 2-3minutes before adding in all the green onion and toasted peanuts.
Video
@tiffycooks Day 20/21 Kung Pao Chicken, better than takeout. #ProblemSolved #asianrecipe #tiktokcooks #asiancooking #myrecipes #chinesefood #fyp #foodie
♬ Monkeys Spinning Monkeys – Kevin MacLeod & Kevin The Monkey
easy to navigate; neatly done;
Hi Tiff!! Excited to try this recipe. I tried to find the tutorial video for this, but couldn’t. What kind of wine are you using this? Trying to figure out what exactly “chicken cooking wine” might be. I’m a beginner at cooking, so am not sure what I should be using for this. Thank you!
Hi Cathleen, I’ve added the video into this post. I’m using “Chinese Cooking Wine” – thanks for noting the typo! They can include cooking rice wine, Shaoxing wine, or any basic rice/grain wine for cooking. If you can’t find those, try dry sherry or a mild rice wine!