https://www.reddit.com/r/chinesefood/comments/105jbqe/help_with_really_bland_kung_pao_attempting_to/
I’ve been working on our recipe for a couple of years (parts and pieces from all over including the Woks of Life recipe) and absolutely love it.
Ingredients
Chicken Marinade:
- 3 thin-sliced chicken breasts halves cut into 3/4” cubes
- 2 teaspoon vegetable oil
- 2 teaspoon cornstarch
- 2 teaspoon shaoxing wine
- 1/4 teaspoon salt
- a pinch of ground white pepper Sauce:
- 2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon rice wine vinegar
- 2 teaspoon sugar
- 6 tablespoons water
- 2 teaspoon cornstarch Everything Else:
- 3 tablespoons oil (divided)
- 6 cloves garlic , smashed and sliced
- 4 thin slices ginger , minced
- 3/4 dried red chili pepper, deseeded and chopped
- 6 scallions , white portions only, cut into 1/4” pieces
- 1 zucchini sliced and quartered
- 1/2 cup crushed cashews (plus more for serving)
- 6 scallions tips, thinly sliced Instructions
- Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
- Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
- Heat 2 tablespoons oil in a wok over medium until shimmering. Add the zucchini and a pinch each of salt and pepper, stir and cook for 3-4 minutes. Remove from the wok to a bowl, and set aside.
- Turn heat up to medium high and add 2 tablespoons oil, heating until shimmering. Add the chicken in one layer and sear for 2 minutes without stirring, then stir fry for 2 minutes more. Remove from the wok to a bowl, and set aside.
- Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies and scallions. Cook for a minute or two until fragrant.
- Add the chicken and zucchini back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it’s well incorporated). Add the sauce and cashews to the wok and stir-fry for another minute or two. The sauce should thicken very quickly.
- Top with scallion tips and more cashews and serve over white rice.