Kung Pao Chicken
Kung Pao Chicken is a classic Chinese stir-fry dish known for its bold flavors, combining the heat of dried chilies with the tangy sweetness of a savory sauce. This recipe is perfect for two, offering a delightful balance of spicy, sweet, and savory flavors with tender chicken and crunchy peanuts.
Ingredients
For the chicken marinade
- 2 Chicken Breast boneless, skinless and diced (about 250g)
- 1 tbsp Soy Sauce
- 1 tsp Cornstarch
- 1 tsp Sesame Oil
For the sauce
- 2 tbsp Soy Sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp water
- 1 tsp Cornstarch
- 1 tbsp sugar
For the stir-fry
- 2 tbsp Vegetable Oil
- 4-6 Dried Red Chillies halved
- 1 tsp Sichuan Peppercorns
- 2 Garlic Clove minced
- 1 Bell Pepper Diced
- ½ cup Peanuts unsalted and roasted
- 2 Green Onions sliced
Instructions
- Marinate the Chicken: In a bowl, combine the diced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for 10 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, water, cornstarch, and sugar. Stir until the cornstarch is dissolved, then set aside.
- Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
- Cook the Aromatics: Add the remaining tablespoon of oil to the pan. Toss in the dried chilies and Sichuan peppercorns, stirring for about 30 seconds until fragrant. Add garlic and ginger, stir-frying for another 30 seconds.
- Add Vegetables and Peanuts: Stir in the bell pepper and cook for 2-3 minutes until it starts to soften. Add the cooked chicken and peanuts back into the pan.
- Combine and Serve: Pour the prepared sauce over the chicken and vegetables, stirring until the sauce thickens and coats everything evenly. Cook for another 2 minutes. Garnish with sliced green onions and serve hot with steamed rice.