Kung Pao Chicken Recipe - Chinese Restaurant Quality - Baby-Led Weaning Adaptation

Ingredients

• 1 tsp vegetable oil
• 1 cup peanut
• 12 oz chicken breast
• 1 tsp vegetable oil
• 1 tsp cornstarch
• 1 tsp shaoxing wine
• 1/8 tsp salt
• 1 pinch white pepper
• 1 tbsp soy sauce
• 1/2 tsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 3 tbsp water
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 3 cloves garlic
• 2 slices ginger
• 2 dried red chili
• 1/2 tsp Sichuan peppercorn powder
• 6 scallion

finger food Ingredients

• 1 tsp vegetable oil
• 1 cup peanuts
• 12 oz. chicken breast
• 1 tsp vegetable oil
• 1 tsp cornstarch
• 1 tsp shaoxing wine
• 1/8 tsp salt
• 1 pinch white pepper
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 3 tbsp water
• 1 tsp cornstarch
• 3 tbsp oil
• 3 cloves garlic
• 2 slices ginger
• 2 dried red chilies
• 1/2 tsp Sichuan peppercorn powder
• 6 scallions

table food Ingredients

• 1 tsp vegetable oil
• 1 cup peanuts
• 12 oz chicken breast
• 1 tsp vegetable oil
• 1 tsp cornstarch
• 1 tsp shaoxing wine
• 1/8 tsp salt
• 1 pinch white pepper
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 3 tbsp water
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 3 cloves garlic
• 2 thin slices ginger
• 2 dried red chilies
• 1/2 tsp Sichuan peppercorn powder
• 6 scallions

pincer grasp Ingredients

• 1 tsp vegetable oil
• 1 cup peanut
• 12 oz chicken breast
• 1 tsp vegetable oil
• 1 tsp cornstarch
• 1 tsp shaoxing wine
• 1/8 tsp salt
• 1 pinch white pepper
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 3 tbsp water
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 3 cloves garlic
• 2 slices ginger
• 2 dried red chili
• 1/2 tsp Sichuan peppercorn powder
• 6 scallion

puree Ingredients

• 1 tsp vegetable oil
• 1 cup peanut
• 12 oz chicken breast
• 1 tsp vegetable oil
• 1 tsp cornstarch
• 1 tsp shaoxing wine
• 1/8 tsp salt
• 1 pinch white pepper
• 1 tbsp soy sauce
• 1/2 tsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 3 tbsp water
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 3 cloves garlic
• 2 slices ginger
• 2 dried red chili
• 1/2 tsp Sichuan peppercorn powder
• 6 scallion

finger food Instructions

1. [BABY PREP] GRIND a small handful of the **raw peanuts** in a spice grinder or food processor until they form a fine, powdery meal. Set aside for baby.
2. [BABY PREP] CUT one finger-width strip (about the size of two adult fingers) from the **chicken breast** for the baby. Cut the remaining chicken into 3/4-inch cubes for the family.
3. [BABY PREP] MARINATE the family's cubed chicken with **vegetable oil**, **cornstarch**, **shaoxing wine**, **salt**, **white pepper**, and a splash of **light soy sauce** for 20 minutes. Keep the baby's chicken strip completely plain and separate.
4. PREPARE the family sauce by mixing **light soy sauce**, **dark soy sauce**, **rice wine vinegar**, **sugar**, **water**, and **cornstarch** in a bowl.
5. ROAST the remaining family **peanuts** in a wok with **vegetable oil** over medium heat for 3 minutes until crunchy. Set aside.
6. [BABY PREP] HEAT a small amount of **vegetable oil** in a separate small skillet over medium heat. Cook the baby's plain **chicken breast** strip along with a tiny pinch of minced **garlic** and **ginger** and a pinch of **white pepper** until it reaches an internal temperature of 165°F. Remove and let cool.
7. COOK the family's marinated chicken in the wok with **oil** over high heat until seared, then remove and set aside.
8. SAUTÉ the remaining **garlic**, **ginger**, **dried red chilies**, **Sichuan peppercorn powder**, and **scallions** in the wok for 1-2 minutes.
9. [PULL POINT] Ensure the baby's plain chicken strip is completely removed and kept separate before adding the family's chicken back to the wok with the spicy aromatics and prepared sauce.
10. STIR-FRY the family's chicken with the sauce and roasted whole **peanuts** until the sauce thickens and coats everything beautifully.
11. [BABY PREP] ROLL the cooled baby's **chicken breast** strip in the finely ground **peanuts** powder to add texture and grip, or sprinkle the powder directly over the shredded chicken. Serve immediately.
12. SERVE the family's spicy, glossy Kung Pao chicken warm over rice.

table food Instructions

1. [BABY PREP] FINELY GRIND a small portion of the **peanuts** in a food processor or spice grinder until they form a fine powder. Set aside for baby.
2. HEAT a teaspoon of **vegetable oil** in a wok over medium heat and add the remaining whole **peanuts**. Stir constantly for 3 minutes, then remove from heat and let cool for the family.
3. [BABY PREP] PREPARE baby's chicken portion. Take a small portion of the **chicken breast** (about 2 oz) and toss with a pinch of **cornstarch**, a drop of **vegetable oil**, and a pinch of **white pepper**. Do NOT add **shaoxing wine**, **salt**, or **soy sauce**.
4. MARINATE the remaining family **chicken breast** with the **shaoxing wine**, **salt**, **white pepper**, **vegetable oil**, and **cornstarch** in a separate bowl for 20 minutes.
5. MIX the family sauce ingredients: **light soy sauce**, **dark soy sauce**, **rice wine vinegar**, **sugar**, **water**, and **cornstarch** in a medium bowl.
6. [BABY PREP] MINCE a small portion of the **garlic**, **ginger**, and **scallions** extra finely for the baby. Keep the family's **garlic** smashed/sliced, **ginger** sliced, and **scallions** in 3/4-inch pieces.
7. [BABY PREP] HEAT a small amount of **vegetable oil** in a separate small skillet. Cook the baby's marinated **chicken breast** and minced **garlic**, **ginger**, and **scallions** until the chicken reaches an internal temperature of 165°F.
8. [PULL POINT] REMOVE the baby's cooked chicken and aromatics from the heat. Cut the chicken into safe 1cm bite-sized pieces.
9. HEAT 2 tablespoons of **vegetable oil** in the main wok over high heat. Sear the family's marinated **chicken breast**, then remove to a bowl.
10. LOWER heat in the wok, add another tablespoon of **vegetable oil**, and cook the family's **garlic**, **ginger**, **dried red chilies**, **Sichuan peppercorn powder**, and **scallions** until fragrant.
11. RETURN the family's chicken to the wok, add the prepared sauce, and stir-fry until thickened. Stir in the whole **peanuts**.
12. [BABY PREP] SERVE the baby's 1cm chicken pieces warm, sprinkled with the finely ground **peanuts** for safe allergen exposure.
13. SERVE the family's spicy Kung Pao chicken warm over rice.

pincer grasp Instructions

1. [BABY PREP] GRIND a small handful of the **peanuts** into a fine powder for the baby's portion. Set aside. Keep the remaining **peanuts** whole for the family.
2. [BABY PREP] MARINATE the family's **chicken breast** cubes with **vegetable oil** (1 tsp), **cornstarch** (1 tsp), **shaoxing wine**, **salt**, and **white pepper** in a bowl for 20 minutes. Keep a small portion of **chicken breast** (about 1-2 oz) separate and unmarinated for the baby.
3. MIX the sauce ingredients (**light soy sauce**, **dark soy sauce**, **rice wine vinegar**, **sugar**, **water**, and **cornstarch**) in a medium bowl and set aside for the family.
4. HEAT 1 teaspoon of **vegetable oil** in a wok over medium heat. ADD the family's whole **peanuts** and stir constantly for 3 minutes. Turn off heat, stir for 1 minute, then set aside to cool.
5. [BABY PREP] HEAT 2 tablespoons of **oil** in a wok or separate skillet. SEAR the family's marinated **chicken** on one side of the pan, and the baby's unmarinated **chicken** on the other side (ensuring they do not touch to avoid cross-contamination of alcohol and salt). Cook until the baby's chicken reaches an internal temperature of 165°F.
6. [PULL POINT] REMOVE the baby's cooked, unmarinated **chicken** from the pan and set aside. Remove the family's seared chicken to a separate bowl.
7. [BABY PREP] ADD another tablespoon of **oil** to the pan on low heat. ADD the **garlic**, **ginger**, and **scallions**. Cook for 1-2 minutes until fragrant. Pull a few pieces of **scallion** for the baby and continue cooking them until completely soft and squishable.
8. ADD the **dried red chilies** and **Sichuan peppercorn powder** to the family's side of the pan with the remaining aromatics.
9. RETURN the family's chicken to the pan over high heat. STIR-FRY for a minute, then stir and pour in the prepared sauce. Stir-fry for another minute until the sauce thickens.
10. STIR in the whole roasted **peanuts** to the family's wok.
11. [BABY PREP] DICE the baby's cooked **chicken** and soft **scallions** into safe 1cm bite-sized pieces. Sprinkle with a pinch of the finely ground **peanuts** and a tiny pinch of **white pepper**. Allow to cool completely before serving.
12. SERVE the remaining family meal warm with rice.

puree Instructions

1. [BABY PREP] FINELY GRIND a small portion of the **raw peanuts** using a clean spice grinder or blender. Set aside a tiny pinch for the baby's puree, and keep the remaining whole **peanuts** separate for the family.
2. TOAST the remaining whole **peanuts** in a wok with 1 teaspoon of **vegetable oil** over medium heat for 3 minutes. Stir constantly, then set aside to cool.
3. [BABY PREP] SEPARATE a 1-ounce portion of **chicken breast** for the baby. Do NOT add the family's marinade (which contains **shaoxing wine**, **salt**, **white pepper**, **cornstarch**, and **vegetable oil**) to the baby's portion.
4. MARINATE the family's remaining **chicken breast** with 1 teaspoon **vegetable oil**, 1 teaspoon **cornstarch**, 1 teaspoon **shaoxing wine**, 1/8 teaspoon **salt**, and a pinch of **white pepper** for 20 minutes.
5. PREPARE the family's sauce by mixing **light soy sauce**, **dark soy sauce**, **rice wine vinegar**, **sugar**, 3 tablespoons **water**, and 1 teaspoon **cornstarch** in a bowl.
6. [BABY PREP] PLACE the baby's unmarinated **chicken breast** in a small saucepan with a splash of **water**, a tiny slice of **ginger**, and half a clove of **garlic**. Cover and simmer over medium-low heat for 8-10 minutes until the chicken reaches an internal temperature of 165°F.
7. HEAT 2 tablespoons of **oil** in a wok over high heat. Sear the family's marinated chicken, then remove and set aside.
8. REDUCE heat to low, add 1 tablespoon of **oil**, and cook the remaining **garlic**, **ginger**, **dried red chilies**, **Sichuan peppercorn powder**, and **scallions** for 1-2 minutes until fragrant.
9. [PULL POINT] REMOVE the baby's cooked **chicken breast**, **garlic**, and **ginger** from the saucepan, discarding the cooking liquid.
10. [BABY PREP] TRANSFER the baby's cooked chicken, garlic, and ginger to a blender. ADD a splash of breastmilk, formula, or water, along with the tiny pinch of finely ground **peanuts**. BLEND until it forms a completely smooth, lump-free puree.
11. [BABY PREP] ALLOW the puree to cool to room temperature. Serve a smooth dollop on a baby spoon.
12. FINISH the family's meal by adding the chicken back to the wok, pouring in the prepared sauce, and stir-frying for 1 minute until thickened. Stir in the toasted whole **peanuts** and serve the family's Kung Pao Chicken warm.