Description
Spicy and savory Kung Pao Chicken Noodles combine tender chicken, flavorful sauce, and al dente noodles for a satisfying and aromatic dish inspired by classic Chinese flavors.
Ingredients
Units
Scale
Chicken Marinade
- 1.5 tablespoons Soy Sauce
- 1.5 tablespoons Oyster Sauce
- 1 teaspoon Black Pepper
- 2 tablespoons Cornstarch
Sauce
- 4 tablespoons Soy Sauce
- 2 tablespoons Black Vinegar
- 1 tablespoon Dark Soy Sauce
- 2 tablespoons Sugar
- 1/2 cup Water
- 1 teaspoon Cornstarch
Materials
- 6 Chicken Thighs, boneless, skinless, cut into bite-size pieces
- 4 packs Hand Cut Noodles
- 2 tablespoons Ginger, julienned
- 1 tablespoon Garlic, minced
- 2 Green Onions, chopped (white and green parts separated)
- 1 teaspoon Sichuan Peppercorn
- 1/4 cup Dry Red Chili
- Crushed roasted Peanuts, for topping
Instructions
- Marinate the Chicken: Combine the chopped chicken thighs with soy sauce, oyster sauce, black pepper, and cornstarch in a bowl. Mix well and set aside to marinate for 10 minutes.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch until the mixture is smooth and the cornstarch is fully dissolved. Set aside.
- Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook for 4-5 minutes or until al dente. Drain the noodles and optionally toss with a teaspoon of oil to prevent sticking. Set aside.
- Cook the Chicken: Heat a tablespoon of oil in a large pan or skillet over medium-high heat. Add the marinated chicken and cook for 8-9 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Sauté Aromatics and Spices: In the same pan, add ginger, Sichuan peppercorn, dry red chili, the white parts of the green onion, and garlic. Sauté for 2-3 minutes until fragrant and aromatic.
- Add Noodles and Sauce: Add the cooked noodles to the pan with the chicken and aromatics. Pour in the prepared sauce and stir-fry over high heat for 2-3 minutes, ensuring the noodles absorb the sauce and heat through.
- Finish and Serve: Garnish with chopped green onion, crushed roasted peanuts, and additional chili if desired. Serve hot and enjoy!
Notes
- For extra spice, increase the amount of dry red chili or add chili oil at the end.
- You can substitute chicken thighs with chicken breast for a leaner option.
- Ensure the noodles are cooked al dente to prevent becoming mushy when stir-frying.
- Use toasted peanuts for a richer flavor, and crush them just before garnishing.
- This dish is best served immediately to enjoy the textures and flavors at their peak.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 1420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 120 mg
