This is my version of a classic Chinese takeaway favorite: Chicken Kung Pao. It is a bold, glossy, savory stir-fry that strikes the perfect balance between fiery dried chilis, tongue-tingling Sichuan peppercorns, and a deeply satisfying crunch from roasted peanuts. We use a traditional Chinese restaurant secret called “velveting”—using a pinch of baking soda and cornstarch in the marinade—which locks in the moisture and guarantees the chicken geschnetzeltes stays incredibly tender and juicy, even when blasted over high heat.
Gather all the Ingredients
To make your cooking experience completely stress-free, start by getting your chicken into its marinade first. In a bowl, combine your 500g of chicken geschnetzeltes with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of baking soda. Give it a thorough mix and set it aside to work its tenderizing magic while you focus on the rest of your prep.
Next, slice your vegetables. Take your green onion and separate the white parts from the green parts: finely slice the white bases, and chop the vibrant green tops into 2cm pieces. Mince your 4 garlic cloves and slice your fresh ginger into thin julienne matchsticks. Cut your red, yellow, and green bell peppers along with your red onion into uniform triangle shapes. In a small jug or bowl, premix all of your liquid sauce ingredients so they are ready to go: whisk together the 2dl of chicken stock, 2 tablespoons of hoisin, 2 tablespoons of dark soy sauce, 2 tablespoons of regular soy sauce, 3 tablespoons of sugar, 1 tablespoon of balsamic vinegar, and 1 tablespoon of cornstarch until the starch is completely dissolved.
Get your wok or a large skillet screaming hot over high heat and add two tablespoons of neutral cooking oil. Toss in your marinated chicken and stir-fry aggressively until the pieces turn beautifully golden and cooked through. Because the heat is high, this will happen quickly—make sure not to overcrowd the pan so it sears instead of steaming! Scoop the golden chicken out and set it aside on a plate.
Pour off any excess pooling oil, leaving just a thin layer in the pan. Toss in your minced garlic, julienned ginger, the sliced white parts of the green onion, and your dried chilis. Stir-fry for about 30 seconds until your kitchen fills with an incredible aroma. Slide in your colorful triangle bell peppers and red onions, tossing them over high heat for a minute or two until they are slightly blistered but still crisp.
Pour in your premixed sauce and add the ground Sichuan pepper. Stir continuously as the heat coaxes the sauce to bubble and thicken into a glorious, glossy glaze. The second it thickens, dump the seared chicken and your 110g of roasted peanuts back into the wok. Toss everything together for one final minute until every single ingredient is coated beautifully in the savory glaze. Toss in the 2cm green onion pieces, give it one last quick stir, and serve hot over steaming jasmine rice!
High-Protein Chicken Kung Pao
Ingredients
The Velveted Chicken & Marinade
- 500 g chicken (small pieces)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp baking soda
The Aromatics & Veggies
- Neutral cooking oil for frying (enough for a shallow fry)
- 1 bunch green onion (whites sliced, greens cut into 2cm pieces)
- 4 garlic cloves, minced
- 2 cm piece fresh ginger, julienned
- 4 long dried chilis (adjust to taste)
- 1-2 tbsp ground Sichuan pepper (adjust to your liking)
- 3 small bell peppers (red, yellow, and green), cut into triangles
- 1 medium red onion, cut into triangles
- 110 g roasted and salted peanuts (approx. ¾ cup)
The Sweet & Savory Stir-Fry Sauce
- 2 dl chicken stock (1 bouillon cube dissolved in 2dl water)
- 2 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 2 tbsp regular soy sauce
- 3 tbsp white sugar
- 1 tbsp balsamic vinegar
- 1 tbsp cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken geschnetzeltes with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of baking soda. Mix thoroughly and leave to marinate at room temperature while you prep the veggies.
- Prep the Veggies and Sauce: Slice your green onion, separating the whites from the 2cm green pieces. Mince the garlic and julienne the ginger. Cut your bell peppers and red onion into clean triangle shapes. In a small bowl, whisk together all the stir-fry sauce ingredients until the cornstarch is completely dissolved.
- Fry and Drain the Chicken: Pour enough neutral cooking oil into a large wok or skillet to comfortably shallow fry the chicken. Get it hot over high heat. Add the marinated chicken pieces and stir-fry quickly until golden brown. Remove the chicken with a slotted spoon and set aside. Carefully pour out and remove the excess oil from the wok, leaving just a little bit behind to fry your aromatics.
- Stir-Fry the Aromatics: In the remaining bit of oil, toss in the sliced white green onions, minced garlic, julienned ginger, and dried chilis. Stir rapidly over high heat for 30 seconds until fragrant.
- Blister the Vegetables: Add your triangle-cut bell peppers and red onions into the aromatic oil. Stir-fry over high heat for 1 to 2 minutes so they catch the heat but remain satisfyingly crisp.
- Thicken the Sauce: Give your premixed sauce a quick stir to recombine the starch, then pour it directly into the wok along with your ground Sichuan pepper. Stir continuously as the liquid begins to bubble and transform into a thick, glossy glaze.
- Combine and Coat: Toss your seared chicken and the 110g of roasted peanuts back into the bubbling sauce. Stir-fry for 1 minute until everything is completely coated and hot.
- Finish and Serve: Throw in the 2cm green parts of the green onion, give it one final toss to combine, and remove from the heat source immediately. Serve hot alongside fresh rice.
Notes
Tips for Success
- The Magic of Baking Soda – Adding a teaspoon of baking soda to your chicken marinade is a game-changing restaurant technique. It alters the pH levels on the surface of the meat, preventing the proteins from binding tightly when they hit the hot oil. This ensures your chicken stays incredibly tender rather than turning rubbery.
- Whisk Before Pouring – Cornstarch settles to the bottom of liquids almost instantly. Make sure to give your premixed sauce a thorough stir right before pouring it into your hot pan to avoid starchy clumps.
- Control your Sichuan Peppercorns – Sichuan pepper provides a unique, buzzing, numbing sensation rather than a traditional spicy heat. If you are new to it, start with 1 tablespoon of ground peppercorns and scale up to 2 tablespoons once you know your preference!
- Keep the Heat Sky-High – Stir-frying relies on high heat to sear ingredients without making them soggy. If your stove elements run small, fry your chicken in two separate smaller batches so your pan stays hot enough to get that perfect golden color.
Why You’ll Love This Dish
High-Protein Categories Favorite – Delivering an impressive 36.5 grams of clean protein per serving, this is a fantastic muscle-building recipe that tastes completely indulgent.
The Ultimate Texture Match – Combining velvety, tender chicken with crisp, blistered bell peppers and the hard crunch of salted peanuts gives you the perfect bite every single time.
Complex Multi-Dimensional Heat – The combination of smoky dried chilis, warm ginger, and the distinct numbing vibe of Sichuan peppercorns elevates this way past standard stir-fries.
Better and Faster Than Takeout – From chopping board to dinner table in less than 25 minutes using wholesome kitchen essentials with absolutely no mystery ingredients.
