Ken Hom's Classic Kung Pao Chicken

Name: Ken Hom's Classic Kung Pao Chicken
Total time: 25 min
Yield: 6 servings, with leftovers
Cuisine: chinese
Ingredients: 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 3 large egg whites; 2 teaspoons salt; 3 tablespoons Asian sesame oil; 3 tablespoons cornstarch; 3 cups peanut oil; 6 dried red chiles; 1 1/2 cups unsalted peanuts; 6 tablespoons minced garlic; 1/2 cup finely chopped scallions; 2 tablespoons chopped fresh ginger; 1/3 cup chicken stock or canned chicken broth; 1/3 cup Shaoxing rice wine or dry sherry; 5 tablespoons reduced sodium soy sauce; 2 teaspoons sugar; 2 tablespoons Chinese black rice vinegar

Recipe from Ken Hom

Adapted by Alex Witchel

Ken Hom's Classic Kung Pao Chicken — Andrew Scrivani for The New York Times

Total Time: 25 minutes
Rating: 4(1,380)
Comments: Read comments

This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer. —Alex Witchel

Featured in: FEED ME; At Home With the Leftovers, the Clock Ticking

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Ingredients

Yield:6 servings, with leftovers

3pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3large egg whites
2teaspoons salt
3tablespoons Asian sesame oil
3tablespoons cornstarch
3cups peanut oil
6dried red chiles
1½cups unsalted peanuts
6tablespoons minced garlic
½cup finely chopped scallions
2tablespoons chopped fresh ginger
⅓cup chicken stock or canned chicken broth
⅓cup Shaoxing rice wine or dry sherry
5tablespoons reduced sodium soy sauce
2teaspoons sugar
2tablespoons Chinese black rice vinegar

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
Step 2
Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
Step 3
In a small bowl, combine remaining 1 tablespoon cornstarch with ⅓ cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
Step 4
Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.

Ratings

4 out of 5

1,380 user ratings

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Comments

Larry7 years ago

The oil-blanching technique - fattening and wasteful - can easily be replaced by blanching the marinated chicken pieces in water, perhaps with a little oil added. Bring the water to a boil, add the chicken, turn off the heat, and wait five minutes. Then drain the chicken and proceed as directed. I like adding some green/red peppers, and also some chili paste with garlic and hoisin. Of course you can also reduce the quantity of peanuts as desired.

sundevilpeg7 years ago

Just leave out the egg white altogether. Save them for meringues.

Also, this recipe is missing nearly all of the veg. Needs red Bell peppers, and reconstituted shredded black fungus. (And more chile - a tsp of crushed dried red peppers really amps it up nicely.) I add ground Sichuan peppercorns to mine at the end with the sesame oil, too.

David C7 years ago

Taking cues from my favorite local joint's version, I added diced zucchini, red & yellow peppers, yellow onion, and mushrooms (Crimini). Reduced amount of chicken by half & managed to stir fry the chicken pieces in just a scant cup of canola oil, flavored with a few tbs. of sesame & peanut oil...much more economical & just as effective. Used equal amounts of ginger & garlic (4 tbs. each), and the result was fantastic. Even better than SF takeout!

nikki s7 months ago

Very good recipe but definitely not spicy enough. Crushed red pepper or a teaspoon of Szechuan peppercorn a must —the whole dried red chles add a little flavor, but not much kick. Added diced celery and red bell pepper that I sauteed in a dry wok then added in later with the chicken and sauce. They add a needed “crunch” along with some nutritional value!

SJ10 months ago

This came out great. I made it in the pressure cooker with less oil, and less cornstarch and used bone-in chicken thighs and breasts. I also added a bell pepper and crushed red pepper flakes.

rosina1 year ago

Can this be made if you don’t have a wok? Small kitchens require choices, and the wok did not make the cut!

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