Lower Calorie Chinese Takeout: Kung Pao Chicken

The lower calorie bowl of Kung Pao Chicken is 670 fewer calories than the other, but does it still taste good? That's the question we answer today in Episode 6 of the lower calorie series.

LOWER CALORIE

Marinated Chicken

  • 227 g boneless skinless chicken breast, cut into roughly 1/2-inch cubes

  • 5 g Shaoxing wine (substitute: dry sherry)

  • 5 g soy sauce

  • 2 g cornstarch

  • 2 g salt

Stir fry sauce

  • 10 g water

  • 10 g honey

  • 15 g Chinese black vinegar (I substituted rice wine vinegar)

  • 10 g Shaoxing wine (substitute: dry sherry)

  • 5 g soy sauce

  • 3 g cornstarch

Other Stir Fry Stuff

  • 15 g peanut oil

  • 10 small dried red chiles (I used chile de arbol), seeds removed, chopped into pieces

    • Use 3-5 if you do not like much spice

  • 15-20 Sichuan peppercorns

  • 3 garlic cloves, sliced

  • 1-inch knob ginger, grated

  • 3 scallions, white and pale green parts only, cut into pieces

  • 50 g raw peanuts (substitute: roasted peanuts)

  • 50 g water chestnuts, chopped into peanut size

  • Sprinkle MSG (at the end, optional)

Ingredient Prep

  1. Prepare the marinade. Chop the chicken into roughly 1/2 inch cubes and add to a bowl over a scale add 5 grams of Shaoxing wine, 5 grams of soy sauce, 3 grams of cornstarch, and 2 grams of salt. Mix to combine, set aside.

  2. Prepare the stir fry sauce. Set a bowl over a scale. Add 10 g water, 10 g honey, 15 g Chinese black vinegar, 10 grams of Shaoxing wine, 5 grams of soy sauce, and 3 grams of cornstarch. Mix to combine, set aside.

  3. Prepare the remaining ingredients. Measure out 15 g of peanut oil. Snip the tops off the dried red chiles, remove the seeds and cut into roughly 1/2 inch pieces. Set the 15 Sichuan peppercorns into a bowl. Slice the garlic cloves and grate the ginger. Cut the scallion (the bottom half only) into roughly 1/2 inch pieces. Chop the water chestnuts into roughly the same size as the peanuts.

  4. Mise en place. Prepare the stir fry station, set all ingredients into bowls. Place a wok or large pan over high heat.

Cooking Method

  1. Toast the peanuts in the wok without any excess oil for 1-2 minutes. Remove and set aside.

  2. Add the peanut oil to the wok over medium-high heat. Add the dried chiles and Sichuan peppercorns, stir constantly for 5 seconds. BE CAREFUL NOT TO BURN THEM! Immediately add the marinated chicken pieces and stir until the exterior is cooked about 45-60 seconds. Add the garlic, grated ginger, scallion, water chestnuts, and peanuts stir fry for another 60 seconds. Turn off the heat. Add the stir fry sauce and continually mix until the sauce is smooth and glossy. If the cornstarch in the sauce is clumping, add a spoonful or two of water to thin it out. Lastly, I like to add a sprinkle in a bit of MSG to up the umami flavor of the dish.

RESTAURANT STYLE

  • Marinated Chicken

    • 227 g boneless skinless chicken thighs, cut into roughly 1/2-inch cubes

    • 5 g Shaoxing wine (substitute: dry sherry)

    • 5 g soy sauce

    • 2 g cornstarch

    • 2 g salt

    Stir fry sauce

    • 10 g water

    • 10 g honey

    • 15 g Chinese black vinegar (I substituted rice wine vinegar)

    • 10 g Shaoxing wine (substitute: dry sherry)

    • 5 g soy sauce

    • 3 g cornstarch

    Other Stir Fry Stuff

    • 45 g peanut oil

    • 10 small dried red chiles (I used chile de arbol), seeds removed, chopped into pieces

      • Use 3-5 if you do not like much spice

    • 15-20 Sichuan peppercorns

    • 3 garlic cloves, sliced

    • 1-inch knob ginger, grated

    • 3 scallions, white and pale green parts only, cut into pieces

    • 100 g raw peanuts (substitute: roasted peanuts)

    • Sprinkle MSG (at the end, optional)

    Ingredient Prep

    1. Prepare the marinade. Chop the chicken into roughly 1/2 inch cubes and add to a bowl over a scale add 5 grams of Shaoxing wine, 5 grams of soy sauce, 3 grams of cornstarch, and 2 grams of salt. Mix to combine, set aside.

    2. Prepare the stir fry sauce. Set a bowl over a scale. Add 10 g water, 10 g honey, 15 g Chinese black vinegar, 10 grams of Shaoxing wine, 5 grams of soy sauce, and 3 grams of cornstarch. Mix to combine, set aside.

    3. Prepare the remaining ingredients. Measure out 45 g of peanut oil. Snip the tops off the dried red chiles, remove the seeds and cut into roughly 1/2 inch pieces. Set the 15 Sichuan peppercorns into a bowl (also as I learned from Kenji Lopez Alt, you want to remove these blackberries, we are only after the husks. Slice the garlic cloves and grate the ginger. Cut the scallion (the bottom half only) into roughly 1/2 inch pieces.

    4. Mise en place. Prepare the stir fry station, set all ingredients into bowls. Place a wok or large pan over high heat.

    Cooking Method

    1. Add the peanut oil to the hot wok and bring it up to temp. If using raw peanuts, lightly fry for 1-2 minutes, stirring occasionally, drain and set aside.

    2. Add the dried chiles and Sichuan peppercorns, stir constantly for about 10 seconds. BE CAREFUL NOT TO BURN THEM! Immediately add the marinated chicken pieces and stir until the exterior is cooked, about 45-60 seconds. Add the garlic, grated ginger, scallion, stir fry for another 60 seconds. Toss in the fried peanuts, stir fry for another 30 seconds. Turn off the heat. Add the stir fry sauce and continually mix until the sauce is smooth and glossy. If the cornstarch in the sauce is clumping, add a spoonful or two of water to thin it out. Lastly, I like to add a sprinkle in a bit of MSG to up the umami flavor of the dish.

Restaurant style.

Restaurant style.

Ethan Chlebowski