What is velveting and can I skip it?
Velveting is coating the chicken in cornstarch, egg white, and Shaoxing wine before cooking. It creates a silky texture and prevents overcooking. You can skip it, but the chicken will be drier.
Chinese · dinner
Kung Pao Chicken: Restaurant-Style with Peanuts and Dried Chili
#chef:mei#chicken#chinese#dinner#nuts
35m
Total time
4
Servings
420
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Meat
- 600 g boneless chicken thighs
Pantry
- 20 g cornstarch for velveting
- 30 ml Shaoxing rice wine
- 80 g roasted peanuts
- 20 ml Chinkiang black vinegar
- 15 g sugar
- 10 ml sesame oil
- 10 g cornstarch for sauce
- 60 ml neutral oil
Dairy
- 1 large egg white
Spice
- 12 g dried red chilies
- 3 g Sichuan peppercorns
Produce
- 3 cloves garlic
- 15 g ginger
- 4 stalks scallions
Sauce
- 30 ml light soy sauce
THE METHOD.
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0/7 done
FAQ · Things people ask
About this recipe.
How hot should the wok be?
Very hot -- the oil should be shimmering and just starting to smoke before the chicken goes in. Moderate heat makes the chicken steam rather than sear.
Can I use cashews instead of peanuts?
Yes. Cashews have a milder, creamier flavor that shifts the balance slightly. Add them at the same stage. Some restaurants use both.
How many dried chilies is correct?
The chilies are primarily for aroma, not heat -- most capsaicin stays in the seeds, which you can shake out. Eight to twelve small dried chilies for four servings gives flavor without being aggressive.
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