Marinate the Chicken: Season chicken with salt, pepper, mirin, egg white, and dark soy sauce. Mix well, add cornstarch, and ensure it’s coated. Stir in cooking oil and set aside.
Prepare the Sauce: Combine sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock powder, cornstarch, water, chili bean paste, and dark soy sauce in a bowl. Set aside.
Stir-Fry the Chicken: Heat oil in a wok over medium heat, cook the chicken until done, and set aside.
Stir-Fry the Aromatics: In the same wok, add more oil if needed, and stir-fry dried chilies, garlic, and ginger until fragrant.
Combine: Return chicken to the wok, add the sauce, and stir-fry until the sauce thickens, about 1 minute.
Add Vegetables and Peanuts: Stir in bell peppers, green onions, and peanuts, stir-frying over high heat to keep the vegetables crisp.
Finish with Sichuan Peppercorn Oil: Optionally, drizzle Sichuan peppercorn oil for an authentic flavor.
Serve: Enjoy your Kung Pao Chicken with steamed rice.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings
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