Kung Pao Chicken Recipe - Chinese Restaurant Quality

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	19%	20%
sweetener	1%	3%
thickener	2%	1%
aromatics	3%	34%
vegetables and beans	0%	22%
fat	15%	5%
acid	4%	4%
salt	0%	0%

Where it stands out

• #4 of 32 for sear char

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

4 g	1 teaspoon vegetable oil
146 g	1 cup raw peanuts ((shelled, with or without the skin))
340 g	12 oz. chicken breast ((cut into 3/4-inch/2cm cubes))
4 g	1 teaspoon vegetable oil
3 g	1 teaspoon cornstarch
	1 teaspoon shaoxing wine
1 g	1/8 teaspoon salt
2 g	1 pinch white pepper
16 g	1 tablespoon light soy sauce
3 g	1/2 teaspoon dark soy sauce
15 g	1 tablespoon rice wine vinegar
4 g	1 teaspoon sugar
44 g	3 tablespoons water
3 g	1 teaspoon cornstarch
41 g	3 tablespoons oil
9 g	3 cloves garlic ((smashed and sliced))
2 g	2 thin slices ginger ((minced))
	2 dried red chilies
	1/2 teaspoon Sichuan peppercorn powder
	6 scallions ((white portions only, cut into 3/4-inch/2cm pieces)

Method: 7 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Precisely!!! The first thing I do is look at a recipe. If there are more than garlic, ginger, Szechuan peppercorns, scallions, chilis, and peanuts added to the chicken, I turn the page (so to speak). And of course, velveting the chicken is absolutely imperativ” — a cook, 5.0★

“This is such an amazing dish! I add a lot of vegetables and serve over plain white rice to help spread the meal farther, I also add a loooot of vegetables. We do not use wine of any kind so we use apple cider vinegar instead. It has become one of my favorites!” — a cook, 5.0★