Ingredients
For the Chicken & Marinade
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup granulated sugar
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 teaspoon oyster sauce
For the Stir-Fry & Assembly
- 1/4 cup roasted, unsalted peanuts
- 2 stalks celery, thinly sliced
- 8-10 whole dried red chiles
- 4 cloves garlic, minced
- 4 scallions, thinly sliced
- 2 teaspoons Sambal Oelek (chili paste)
- 3 tablespoons neutral oil, divided
- 1/2 teaspoon toasted sesame oil
First, Velvet the Chicken and Make the Sauce
The most important step for tender stir-fried chicken is velveting. In a medium bowl, combine the cubed chicken with the low-sodium soy sauce, Shaoxing wine, cornstarch, and baking soda. Mix well until every piece is coated. Let it marinate for at least 20 minutes.
While the chicken marinates, prepare the sauce. In a small bowl, whisk together all the sauce ingredients, from the soy sauce to the oyster sauce, until the sugar is completely dissolved.
Next, Cook the Chicken
Heat 2 tablespoons of neutral oil in a large wok or skillet over high heat until it is just starting to smoke.
Carefully add the marinated chicken to the wok in a single layer. Let it cook for ~2-3 minutes per side, until it’s cooked through and golden brown. Remove the chicken from the wok and set it aside.
Finally, Assemble the Stir-Fry
Reduce the heat to medium and add the remaining tablespoon of oil to the wok. Add the whole dried red chiles and stir-fry for about a minute, until they darken slightly and become fragrant.
Add the minced garlic, Sambal Oelek, and the white parts of the scallions. Stir-fry for another 30 seconds until fragrant.
Pour the prepared sauce mixture into the wok and bring it to a boil, letting it reduce slightly for about a minute.
Add the cooked chicken, peanuts, and sliced celery to the sauce. Toss everything together until the chicken and vegetables are completely coated in the sauce.
Turn off the heat. Drizzle in the toasted sesame oil and add the green parts of the scallions. Give it one final toss and serve immediately with steamed rice.
P.F. Chang’s-Style Kung Pao Chicken
Ingredients
For the Chicken & Marinade
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup granulated sugar
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 teaspoon oyster sauce
For the Stir-Fry & Assembly
- 1/4 cup roasted unsalted peanuts
- 2 stalks celery thinly sliced
- 8-10 whole dried red chiles
- 4 cloves garlic minced
- 4 scallions thinly sliced
- 2 teaspoons Sambal Oelek chili paste
- 3 tablespoons neutral oil divided
- 1/2 teaspoon toasted sesame oil
Instructions
- Mix chicken cubes with soy sauce, Shaoxing wine, cornstarch, and baking soda. Marinate 20 minutes.
- Whisk together all sauce ingredients until sugar dissolves.
- Heat 2 tablespoons oil in wok over high heat until smoking.
- Cook marinated chicken in single layer 2-3 minutes per side until golden. Remove from wok.
- Add remaining oil and dried chiles to wok over medium heat. Stir-fry 1 minute.
- Add garlic, Sambal Oelek, and white scallions. Stir-fry 30 seconds.
- Pour in sauce and boil 1 minute to reduce.
- Return chicken to wok with peanuts and celery. Toss to coat.
- Add sesame oil and green scallions. Toss once more.
