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Dinner, Lunch, Mains, Poultry, Quick and Easy, Saute and Stir-Fry

Guizhou-Style Kung Pao Chicken

Guizhou-Style Kung Pao Chicken
Yuki Sugiura / For The Times

More piquant than spicy, this version of kung pao chicken starts with a chile paste fragrant with garlic and ginger. Combined with a sauce that’s sweet with sugar, sour with vinegar and savory from rice wine and soy sauce, the ... Read more

25 minutes. Serves 4.

Chile Paste

  • 20 dried small mild red chiles, stemmed and seeded
  • 1 garlic clove, chopped
  • ½-inch piece fresh ginger, peeled and chopped

Marinated Chicken

  • 10 ounces boneless, skinless chicken thighs, cut into ½-inch cubes
  • 1½ tablespoons potato starch
  • ½ teaspoon kosher salt

Sauce

  • 1½ tablespoons granulated sugar
  • 1½ tablespoon Chinkiang vinegar
  • 1 tablespoon Shaoxing wine
  • ¾ teaspoon potato starch
  • 1 teaspoon light soy sauce
  • ½ teaspoon dark soy sauce

Stir-Fry

  • 6 tablespoons vegetable oil
  • ½-inch piece fresh ginger, peeled and sliced
  • 3 scallions, cut into 1½-inch pieces, whites and greens separated
  • 2 teaspoons sweet flour sauce (tianmianjiang)

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