Kung Pao Chicken (Better Than Takeout)

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, and Wonton Noodle Soup … I think we are ready to open our own Panda Express, Yeah? 

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! 

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! 

60 SECONDS VIDEO TUTORIAL: 

Ingredients 

1.5lb of Chicken Breast or Thigh (Cut into bite-sized pieces) 

1 tbsp of Oyster Sauce ( https://amzn.to/37gVtng)

1 tbsp of Soy Sauce 

2 tbsp of Chicken Cooking Wine 

1 Egg White

1.5 tbsp of Corn Starch 

5 cloves of sliced Garlic 

3 stocks of Green Onion cut into 2-inch pieces

2-inch Ginger sliced 

½ cup of cut Whole Dried Chilli 

½ cup of Toasted Peanuts 

Sauce Mixture: 

2  tbsp of Black Vinegar 

2 tbsp of Oyster Sauce 

1,5 tbsp of Sugar 

1 tbsp of Dark Soy Sauce

1 tsp of Corn Starch 

1 tsp Grounded Sichuan Peppercorns 

1. 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 
2. 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. 
3. Next, add garlic, ginger, and the white part of the green onion and saute for 1-2 minutes or until fragrant. 
4. Add in dried chili and 1 tsp of ground Sichuan peppercorns and saute for 30 seconds. 
5. Pour in the sauce mixture and saute for 2-3minutes before adding in all the green onion and toasted peanuts. 

ENJOY!