Kung Pao Chicken with Shrimp Balls (宫爆鸡丁虾球): Sweet, Tangy, and
Kung Pao chicken with shrimp balls pairs tender marinated chicken thigh with springy hand-formed shrimp in a glossy sweet-tangy black vinegar sauce. The result is a fast, restaurant-style stir fry with crunchy peanuts and just enough dried chili heat.
Equipment
- Wok
- Cutting Board
- Slotted Spoon
Ingredients
For the Sauce
- 3 tbsp Chinkiang black vinegar or rice vinegar for a milder tang
- 2 tbsp granulated sugar heaped
- 1 tsp dark soy sauce for color
- 1 tbsp light soy sauce
- 1 pinch salt
- 1/2 cup water
- 1/2 tbsp potato starch or cornstarch
For the Chicken Marinade
- 1 lb boneless skinless chicken thigh cut into 1-inch cubes
- 2 stalks scallion whites only, minced
- 1 thumb ginger minced
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp cooking oil to seal the marinade
For the Shrimp Balls
- 12 oz raw shrimp peeled, deveined, patted dry
- 1 tsp cornstarch
- 1 pinch salt
- 1 pinch white pepper
For the Stir Fry
- 3 tbsp cooking oil divided
- 4 stalks scallion cut into 1-inch segments
- 4 cloves garlic sliced
- 10 whole dried red chilies snipped, seeds shaken out
- 1/2 cup roasted peanuts unsalted
- 1 tbsp chili oil optional, for finishing
Instructions
- Whisk 3 tablespoons black vinegar, 2 heaped tablespoons sugar, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, a pinch of salt, 1/2 cup water, and 1/2 tablespoon potato starch until the sugar and starch fully dissolve.
- Toss the cubed chicken thigh with the minced scallion whites, ginger, Shaoxing wine, light soy sauce, oyster sauce, and cornstarch, mix until every piece is coated, then drizzle 1 tablespoon oil over the top, cover, and marinate 15 minutes.
- Heat a wok over high heat, add 1 tablespoon oil, and slide in the chicken in a single layer.
- Stir fry the chicken 3 to 4 minutes until golden at the edges and cooked through, then scoop it out with a slotted spoon and set aside.
- Add another tablespoon of oil to the wok, sear the shrimp 1 to 2 minutes per side until they curl and turn opaque, then remove them and set aside with the chicken.
- Add the last tablespoon of oil, then the scallion segments, sliced garlic, and dried chilies, and stir fry 30 seconds until fragrant and the chilies darken slightly.
- Slide the chicken, shrimp, and roasted peanuts back into the wok and toss everything together over high heat.
- Pour in the sauce, stir fry 30 to 45 seconds until it thickens into a glossy coat, then finish with 1 tablespoon chili oil, toss once more, and turn off the heat.
- Scrape everything onto a warm platter, spoon the pan sauce over the top, and serve immediately with steamed rice.
Notes
Tips: Mix the sauce before you turn on the wok — the starch settles fast, so give it one more stir right before it hits the pan. Keep the chicken and shrimp in a single layer and let each one sear undisturbed for a moment before tossing, or they steam instead of browning.
Food Safety: Cook chicken to an internal temperature of 165°F (74°C) and shrimp until opaque and firm, 145°F (63°C). Refrigerate leftovers within 2 hours in an airtight container for up to 3 days; reheat to 165°F (74°C) and do not refreeze.
Allergen Notice: Soy, shellfish (shrimp), peanuts, wheat (soy sauce), corn.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.