"Kung Pao Chicken is one of the most popular Chinese-American dishes. But if it's not made right, it's just another sticky-sweet stir-fry. In Today's Home Kitchen we make authentic Kung Pao using a few unique Chinese ingredients and the rich flavor of duck."
Szechuan Kung Pao Duck
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- Recipe Card
Prep time 10mins
Cook time 8mins
Serves or Makes: 4 people
Recipe Card
ingredients
- 2 duck breasts
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon grated fresh ginger
- 2 teaspoon cornstarch
- 2 tablespoon Chinese black vinegar
- 2 teaspoon soy sauce
- 2 teaspoon hoisin sauce
- 2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon ground Szechuan pepper
- 2 tablespoon canola oil
- 6 dried red chiles, chopped
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic
- 1/2 cup dry-roasted peanuts
- 1/4 cup sliced green onions
Method
Step 1
Marinate the duck- Remove the skin from the duck and reserve, (use the skin later to make duck cracklings). Cut the duck breast into 3/4” cubes. Add the soy sauce, Chinese rice wine, ginger, and cornstarch to a bowl and whisk to combine. Add the duck meat and toss to combine. Cover and refrigerate and let the duck marinate 30 minutes and up to one hour.
Step 2
Make the sauce and stir-fry the Kung Pao- Add the Chinese black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and Szechuan pepper to a bowl and whisk to combine. Set the sauce aside while you prep the vegetables.
Step 3
Cut the red bell pepper, celery, and onion into ½” dice. Heat the canola oil in a wok or skillet over medium-high heat. Once the oil is swirling and hot, add the dried red chiles and stir-fry, about 30 seconds. Add the duck meat and marinade and continue to stir-fry until the duck is cooked through about 4 minutes. Add the ginger, red bell pepper, celery, onion, and garlic and continue to cook, another 1-2 minutes.
Step 4
Add the sauce and cook until it thickens, about 30 seconds. Add the green onions and dry-roasted peanuts. Serve the Kung Pao Duck piping hot.