Kung Pao Chicken Lasagna
Layers of tender, wok-seared kung pao chicken with peanuts, dried chilies and a sweet-tangy-savory sauce are stacked between lasagna noodles, creamy béchamel and melty mozzarella. It bakes up bubbly and golden, with a gentle tingling heat and crunchy peanuts on top.
- Prep
- 50 min
- Cook
- 1 hr 10 min
- Wait
- 30 min
- Total
- 2 hr 30 min
- Makes
- 1 lasagna (9×13-inch pan), 8 generous squares
Steps
Before you start
- Cut the chicken, mince the aromatics and measure everything before you turn on any burner. The stir-fry moves quickly.
- Shred the mozzarella from a block if you can. It melts more smoothly than bagged shreds.
- Dried whole chilies give fragrance and moderate heat when left whole. Don't chop them, and remove them before layering.
- Read the timing: the lasagna needs 45 minutes in the oven and a 15-minute rest before slicing.
- Place a rack in the center of the oven. Preheating happens in step 8.
Marinate the chicken
- In a medium bowl, toss the ½-inch chicken pieces with 2 tablespoons soy sauce, the Shaoxing wine and 1 tablespoon cornstarch until every piece is evenly coated with no dry cornstarch visible.
- Cover and let sit at room temperature while you prepare everything else.
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Ready when: Chicken looks glossy and lightly coated, with no pooled liquid
Tip: Don't marinate longer than 30 minutes at room temperature; keep it in the fridge if you need more time.
Whisk the sauce
- In a medium bowl or large measuring cup, whisk together the chicken broth, 5 tablespoons soy sauce, black vinegar, brown sugar, hoisin, 1 tablespoon cornstarch and the sesame oil until the sugar and cornstarch dissolve.
- Set aside next to the stove.
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Ready when: No sugar or cornstarch granules remain at the bottom of the bowl
Tip: Whisk again right before adding it to the pan, since the cornstarch settles quickly.
Boil the noodles
- Bring a large pot of water to a boil and add 1 tablespoon kosher salt.
- Cook the 9 lasagna noodles, stirring in the first minute so they don't stick, for 2 minutes less than the package directions, usually 7 to 9 minutes.
- Drain and lay the noodles flat in a single layer on a clean towel or parchment.
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Ready when: Noodles are flexible and bend without cracking but still firm in the center
Tip: Underdone is correct here. The noodles finish cooking in the oven and will turn mushy if fully cooked now.
Make the béchamel
- In a 3-quart saucepan, melt the butter over medium-low heat.
- Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes, until it smells slightly nutty and looks like wet sand.
- Pour in the milk in 3 or 4 additions, whisking smooth after each.
- Raise the heat to medium and cook, whisking often, for 5 to 6 minutes, until the sauce thickens and coats the back of a spoon.
- Stir in the salt and white pepper, then remove from the heat.
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Ready when: A finger drawn across the back of the coated spoon leaves a clean line, and the sauce is about the texture of heavy cream
Tip: Keep whisking into the corners of the pot so it doesn't scorch. If lumps form, whisk vigorously or strain.
Sear the chicken
- Heat a 12-inch skillet or wok over high heat until a drop of water sizzles on contact.
- Add 1 tablespoon neutral oil and swirl.
- Add the marinated chicken in a single layer (cook in two batches if it crowds the pan) and let it sit without stirring for 1½ minutes, then stir and cook 2 to 3 minutes more.
- Transfer the chicken to a clean bowl.
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Ready when: Chicken is browned in spots and mostly opaque; it will finish cooking in the sauce
Tip: Crowding steams the chicken instead of browning it. Use two batches if the pieces overlap.
Bloom the aromatics
- Reduce the heat to medium-high and add the remaining 1 tablespoon oil.
- Add the whole dried chilies and Sichuan peppercorns (if using) and stir for 20 to 30 seconds, until the chilies darken slightly and smell toasty.
- Add the scallion whites, garlic and ginger and stir for 30 seconds.
- Add the bell pepper and celery and stir-fry for 2 to 3 minutes, until crisp-tender and the edges just begin to brown.
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Ready when: Chilies are a deeper red-brown (not black), the kitchen smells fragrant and the vegetables are bright and still slightly crisp
Tip: If the chilies turn black they will taste bitter. Lift the pan off the heat briefly if they darken too fast.
Simmer the filling
- Return the chicken and any juices to the pan.
- Whisk the sauce again and pour it in.
- Bring to a simmer over medium heat, stirring, and cook 3 to 4 minutes, until the sauce is thick and glossy enough to coat the chicken and no longer runs across the pan.
- Remove from the heat, stir in ½ cup chopped peanuts, and pick out and discard the whole chilies.
- Let the filling cool for 5 minutes.
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Ready when: Sauce is thick and glossy, a spoon dragged through it leaves a trail, and the largest chicken piece reads 165°F (74°C) when cut open or probed
Tip: The filling should be saucy but not soupy. If it looks loose, simmer another minute or two.
Preheat and assembleOven 375°F / 190°C
- Position a rack in the center and preheat the oven to 375°F (190°C).
- Brush the bottom and sides of a 9×13-inch dish with the 1 tablespoon oil.
- Spread ½ cup béchamel over the bottom.
- Layer 1: arrange 3 noodles (slightly overlapping), spread half the chicken filling over them, then ¾ cup béchamel and 1 cup mozzarella.
- Layer 2: repeat with 3 noodles, the remaining chicken, ¾ cup béchamel and 1 cup mozzarella.
- Top: lay the last 3 noodles, spread the remaining béchamel (about 1 cup) over them and sprinkle with the last 1 cup mozzarella and the Parmesan.
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Ready when: Three noodle layers are stacked evenly and the top is fully covered with sauce and cheese
Tip: Cover the noodle edges with sauce so they don't dry out and turn hard during baking.
Bake coveredOven 375°F / 190°C
- Brush one side of a sheet of foil with a little oil (or use cooking spray) and cover the dish tightly, oiled side down.
- Set the dish on a rimmed baking sheet to catch drips.
- Bake at 375°F (190°C) for 30 minutes.
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Ready when: Edges are bubbling around the sides of the dish
Tip: Use oiled foil, or the cheese will stick to it and tear off the top when you remove it.
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully (steam will escape).
- Bake uncovered at 375°F (190°C) for 15 minutes more.
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Ready when: Cheese is bubbling and golden brown in spots, and the center reads at least 165°F (74°C) on an instant-read thermometer
Tip: If the top isn't golden after 15 minutes, broil on high for 1 to 2 minutes, watching closely.
Rest, garnish and serve
- Let the lasagna rest on a rack for 15 minutes so the layers set.
- Scatter ½ cup chopped peanuts and the sliced scallion greens over the top.
- Cut into 8 squares and serve with a spatula.
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Ready when: Bubbling has stopped and the edges have pulled slightly away from the dish; a knife cuts through the layers cleanly
Tip: Add the peanuts only after resting so they stay crunchy.
Good to know
Tips
- For milder heat, use only 5 chilies and leave out the Sichuan peppercorns. For more heat, break 2 chilies in half to release the seeds before frying.
- Keep the chicken filling thick. A runny filling is the most common reason a lasagna slides apart when sliced.
- Use a sharp knife and a thin metal spatula to lift out the first square; it's usually the messiest, and the rest come out cleanly.
- Taste the filling before layering. It should taste a bit strong, since the noodles and béchamel mellow the flavor.
Make ahead
"Assemble the lasagna completely through step 8 (without baking), cover tightly and refrigerate up to 24 hours. Bake straight from the fridge, covered, for 40 minutes at 375°F (190°C), then uncovered 15 minutes until the center reaches 165°F (74°C). Garnish after resting. The chicken filling and béchamel can also be made 2 days ahead (press plastic wrap onto the surface of the béchamel to prevent a skin).
Storage & reheating
"Room temperature: no more than 2 hours. Fridge: covered airtight, up to 4 days. Freezer: wrap individual squares well and freeze up to 3 months; thaw overnight in the fridge. Reheat squares, covered, in a 350°F (175°C) oven for 20 to 25 minutes (or microwave a single portion at 70% power for 2 to 3 minutes) until steaming hot and 165°F (74°C) in the center.
Substitutions
- boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut to the same size and sear for slightly less time, about 2 minutes total, to avoid drying it out in the oven.
- Chinkiang black vinegar (or unseasoned rice vinegar) → unseasoned rice vinegar plus ½ teaspoon extra brown sugar. Less malty depth but still bright and tangy.
- Shaoxing wine (or dry sherry) → dry sherry. Use the same amount. Dry white wine also works in a pinch.
- low-moisture mozzarella → Monterey Jack or a mozzarella and provolone mix. Use the same weight. Both melt well and add a little more flavor.