[Authentic Sichuan Flavor] Learn from a National Banquet Master | Kung Pao Chicken
My partner especially loves Kung Pao Chicken. I made it twice for him, but he said it wasn’t right—the flavor wasn’t authentic... To please my partner and improve my cooking skills, I followed several top culinary experts. This time, I learned Kung Pao Chicken from a former national banquet master, and the result was highly satisfactory—it genuinely tastes like a restaurant dish. Today, I will share how to make authentic Sichuan-style Kung Pao Chicken. (Note: This is not a quick recipe. The first time I prepared it, it took me one hour from start to finish. The second time, it took only half an hour. Of course, with more practice, you might be even faster.)
Ingredients
Steps
1. Clean and pat dry the boneless chicken thighs with paper towels. Lightly pound the chicken thighs with a knife (like when making chicken cutlets, but don’t break them). Cut into small pieces and place in a large bowl. 2. Marinate the chicken: Add 1 tbsp soy sauce, 1/2 tbsp dark soy sauce, 1 tbsp cooking wine, a suitable amount of white pepper, a pinch of salt, 2 tbsp cornstarch, and 1 tbsp scallion-ginger water. Mix well. Then add another 1/2 tbsp scallion-ginger water and half an egg white (from one egg). Mix thoroughly, ensuring the chicken is well coated. Marinate for 15 minutes to enhance the flavor.
Next, prepare the sauce: Mix together 1/2 tbsp salt, 3 tsp sugar, a dash of white pepper, 1 tbsp cooking wine, 1 tbsp vinegar, 1 tbsp soy sauce, starch water, and 1 tbsp dark soy sauce. Stir well, then add scallion sections, ginger slices, and garlic slices (slice the garlic into pieces). Stir again and set aside.
Proceed to fry the peanuts: Soak shelled peanuts in water, then remove the skins. Pat them dry and microwave for one minute. Using medium-low heat, fry them in oil gently. When the oil is hot, take the pan off the heat. Fry for about 1-2 minutes. (I was distracted by my phone while frying and ended up overcooking the peanuts—they turned out a bit burnt. Don’t repeat my mistake!)
Fry Sichuan peppercorns: Use the same oil for frying the peanuts. Keep the heat on medium-low since overheating can burn the peppercorns. If the oil gets too hot, take the pan off the heat and continue frying for about 2-3 minutes to release their fragrance. Strain out the peppercorns, reserving only the oil.
Once the pepper oil has cooled completely, pour 1-2 tablespoons onto the chicken and marinate for another 10 minutes. (Make sure the pepper oil is fully cooled!) This step infuses the chicken with the aroma of peppercorns, eliminating the need to add extra peppercorns, as their texture can affect the dish’s consistency.
Start cooking the chicken! First, season the wok by heating it and then adding cooking oil. Swirl the oil around to coat the wok evenly with a thin, shimmering layer.
Heat the oil until it reaches about 50% of its full heat. Add the marinated chicken and leave it undisturbed for a moment. Test by shaking the wok gently; when the chicken moves, stir it with chopsticks. Use only chopsticks to cook the chicken until done. (The seasoned wok should prevent sticking.) Remove the cooked chicken and set it aside.
Using the reserved pepper oil in the wok, gently fry dried chili peppers over medium-low heat. Avoid overheating, as it can scorch the chilies. After about 2 minutes, their aroma should emerge. Add scallions, ginger, and garlic, and stir-fry until fragrant.
Now, increase the heat to high. Add the chicken and peanuts, stirring to combine. Pour in the pre-made sauce and stir again to coat evenly. (Since the sauce contains starch water, stir it briefly beforehand to prevent the starch from sinking.) Add 1 tbsp of pepper oil and stir-fry for about one more minute before serving.
Voilà! The fragrant Kung Pao Chicken is ready! It’s truly a feast for the senses—aromatic, beautiful, and flavorful. My partner, who was reading in the study, immediately came out upon smelling it~
To be honest, this Kung Pao Chicken recipe really has a restaurant-quality flavor—not your typical homemade taste. Although the steps are somewhat complicated, it’s totally worth it for this delicious dish.