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Velveted Chicken Stir-Fry with Kung Pao-Style Sauce
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Velveted Chicken Stir-Fry with Kung Pao-Style Sauce

45 minServes 3Nutri-Score C€€
from @itscheffatty7 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken thighs (boneless, cut into bite-sized pieces)Meat500 g
  • baking soda (for velveting)Pantry5 g
  • cornstarch (divided between marinade and sauce)Pantry20 g
  • Shaoxing winePantry15 ml
  • soy sauce (divided between marinade and sauce)Pantry45 ml
  • water (divided between sauce and slurry)Other90 ml
  • oyster saucePantry20 ml
  • Chinkiang vinegarPantry15 ml
  • brown sugarPantry15 g
  • sesame oilPantry10 ml
  • green onions (chopped, whites and greens separated)Produce3 pieces
  • yellow onion (cut into 1-inch chunks)Produce1 piece
  • bell peppers (cut into 1-inch chunks)Produce2 pieces
  • garlic (minced)Produce4 pieces
  • ginger (minced)Produce15 g
  • dried chiliesSpices6 pieces
  • peanuts (roasted)Nuts & seeds50 g
  • cooking oil (for stir-frying)Pantry30 ml

per serving

Nutrition

457kcal

Carbs
21 g
Proteins
35 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl ×2
  • Whisk

step by step

Method

  1. Velvet the chicken

    • Toss the chicken thighs with the baking soda and let rest.
    • Rinse the chicken well under water, then pat dry.
    Step 1

  2. Marinate the chicken

    • Mix the cornstarch, Shaoxing wine and soy sauce in a bowl.
    • Add the chicken and coat evenly.
    Step 2

  3. Make the sauce

    • Combine the water, soy sauce, oyster sauce, Chinkiang vinegar, brown sugar and sesame oil.
    • Stir in the cornstarch and a splash of water to make a slurry.
    Step 3

  4. Prepare the vegetables

    • Chop the green onions, yellow onion and bell peppers into 1-inch chunks.
    • Mince the garlic and ginger.
    Step 4

  5. Stir-fry the chicken and vegetables

    • Heat the oil in a hot pan and add the dried chilies.
    • Sear the chicken until golden.
    • Add the vegetables, garlic and ginger and stir-fry until just tender.
    Step 5

  6. Add the sauce and finish

    • Pour in the sauce and toss until it thickens and coats everything.
    • Finish with the peanuts and green onion greens.
    Step 6

  7. Serve

    • Serve hot, ideally with rice.
    Step 7
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