🇨🇳 China
Kung Pao Chicken, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min3 to wash
3 lazy steps
- 1
Cut 450 g chicken thighs into bite-sized pieces and marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch for 10 mins.
- 2
Whisk 1.5 tbsp soy sauce, 1 tbsp dark soy sauce, 1.5 tbsp Chinese black vinegar, 1 tbsp sugar, 1 tsp cornstarch, and 2 tbsp water to make the sauce.
- 3
Stir-fry chicken in a hot wok with oil until cooked, add 6 dried red chilies, 1 tsp Sichuan peppercorns, garlic, and ginger, then pour in sauce and toss with 60 ml roasted peanuts.
🇨🇳 How it's eaten in China
In China, it is typically served hot over a bowl of steamed white rice.
Ingredients (serves 2)
- Chicken thighs450 g
- Soy sauce2.5 tbsp
- Shaoxing wine1 tbsp
Swap: Dry sherry 1 tbsp（Equal acidity・Staple substitute）
- Cornstarch1.5 tsp
- Dark soy sauce1 tbsp
Swap: Soy sauce 1 tbsp + 1/2 tsp molasses（Adds rich color・Deep flavor）
- Chinese black vinegar1.5 tbsp
Swap: 1 tbsp Balsamic + 1/2 tbsp Rice vinegar（Matches tart depth）
- Sugar1 tbsp
- Dried red chilies6
- Sichuan peppercorns1 tsp
Swap: 1/2 tsp Black pepper + 1/2 tsp Ground coriander（Replicates citrusy spice）
- Garlic2 cloves
- Ginger1 slice
- Roasted peanuts60 ml
Authentic ingredients in China
- Chicken thighs450 g
- Soy sauce2.5 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1.5 tsp
- Dark soy sauce1 tbsp
- Chinese black vinegar1.5 tbsp
- Sugar1 tbsp
- Dried red chilies6
- Sichuan peppercorns1 tsp
- Garlic2 cloves
- Ginger1 slice
- Roasted peanuts60 ml
Optional authentic touch
Traditional stir-frying blooms the whole Sichuan peppercorns and dried chilies in warm oil first to infuse the oil before adding meat.
Wherever you live: Japan, Europe or anywhere else
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