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1 Dollar Kung Pao Chicken | But Cheaper

You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way....

You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way.


INGREDIENTS:

Sauce:

  • 2.5 tablespoons (33g) sugar

  • 1.5 teaspoon (10g) corn starch

  • 2 tablespoons (30g) soy sauce

  • 2 tablespoons (40g) dark soy sauce

  • 3 tablespoons (53g) Chinese black vinegar

  • 1/4 (44g) cup chicken stock

  • 3 tablespoons (36g) water

  • 2.5 tablespoons (31g) Shaoxing wine

Stir Fry:

  • 2 lbs Chicken thighs, Boneless skinless

  • 1 teaspoon (4g) corn starch

  • pinch of white pepper

  • 2 tablespoon (36g) soy sauce

  • 1 tablespoon (10g) Shaoxing wine

  • 3.5 tablespoons (53g) vegetable oil

  • 1/4 cup (48g) raw peanuts

  • 8 dried chilies, more specifically dried Tianjin or chili de arbol

  • 3/4 bunch green onions cut into 3/4 inch segments

  • 1-inch knob ginger, minced

  • 8 cloves garlic, minced and divided

  • 3/4 teaspoon, (1g) ground Sichuan peppercorn *optional*

  • additional sliced green onion for garnishing

  • additional peanuts, crushed for garnishing


INSTRUCTIONS:

Sauce:

  1. In a medium-size bowl, Combine all ingredients, and whisk together until combined.

Stir Fry:

  1. Cut chicken into one-inch pieces or small bite-size pieces, place them in a medium-size bowl, add cornstarch, white pepper (optional), and toss together to coat. Add soy sauce, Shaoxing wine, mix and cover with plastic wrap. Let the chicken marinate in the fridge for 10 minutes or overnight

  2. In a seasoned wok, add vegetable oil, heat it over medium-high on a large stock pot burner or high in a regular burner. Once hot, add peanuts, stir fry until golden brown, about 30-45 seconds. remove, and reserve. Add chilies, fry them until fragrant and crisp, about twenty seconds. Remove and reserve.

  3. Turn the heat up to high, add the chicken in batches, and fry for two to three minutes or until golden brown and your chicken is fully cooked. Remove and reserve.

  4. Add green onions, stir fry for twenty seconds or until lightly charred. Then add ginger, stir fry for ten seconds, add garlic, cook until toasted, then finally add ground Szechuan peppercorns. Add your chicken back, followed by the chilies and peanuts, stir fry for about thirty seconds.

  5. Add your Kung-Pao sauce, continue to stir fry until thickened. Cut the heat, place in a serving bowl, top with crushed peanuts and thinly sliced green onion.




13 Comments


Michael Jones
Michael Jones
Jun 13

I tried the "1 Dollar Kung Pao Chicken | But Cheaper" recipe, and it's amazing! On a related note, if you're buying products, you should check out Priceva for competitor price tracking and monitoring https://priceva.com/blog/what-is-map-pricing. It offers automated tracking, a single interface for all metrics, and AI-based repricing. Super helpful!

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Jan Wemmel
Jan Wemmel
Jun 30, 2023

amazing recipe. If you use sichuan pepper for the full tonguenumbingly delicious intense hot citrus note: As a very first step on the wok, before adding the oil for the peanuts, dry-roast whole peppercorns on medium until fragrant but not burnt, set aside and grind them when cooled.

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M Adil
M Adil
Sep 05, 2022

If you want to use vegetables, you can use 1 inch cut bell pepper and onion.

By the way, thanks Joshua. Made this 3 times and I'm getting close to perfection.

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Benjamin Susman
Benjamin Susman
Aug 27, 2022

If you have it available, Celtuce (asparagus lettuce), is a perfect and authentic addition to Kung Pao chicken. It takes on so much flavor and compliments the chicken so well!

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Blake Butler
Blake Butler
May 04, 2022

Made this using everything but the special wine and black vinegar, it was tasty. I only marinated for an hour but used a basic white wine and white vinegar. Flavors were great, loved the chili spice level. I added veggies too it. Only thing I want to do better is a crispier chicken. I more than doubled the corn starch but that didn't do it. Thoughts?

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M Adil
M Adil
Sep 05, 2022
Replying to

Use thighs, not too much oil in the wok/pan, and turn the heat to max(really hot). That will get you the crispiness/brown color of the chicken you are looking for.

(I just made some 30 mins ago)

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