Cooked - Kung Pao Chicken Recipe

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Kung Pao Chicken Recipe

4.0

1 tablespoon soy sauce

1 tablespoon rice wine (or use dry sherry)

2 teaspoons cornstarch

1 pound boneless chicken (cut into bite-size pieces (use chicken breast, chicken thighs, or a combination))

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese black vinegar (or use balsamic vinegar)

2 teaspoons hoisin sauce

1 teaspoon sesame oil

1 teaspoon honey

½ teaspoon ground Sichuan peppercorns ((black pepper is an OK substitute))

1 teaspoon chili flakes

2 tablespoons vegetable oil (or use sesame oil)

10 dried Chinese peppers (whole (or use chili de arbol - see recipe notes))

3 fresh chili peppers

4 scallions (chopped)

3 cloves garlic (minced)

½ cup roasted peanuts

Extra roasted peanuts, chopped scallions, spicy chili flakes

In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.
In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.
Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
Add the scallions and garlic. Stir fry for 1 minute.
Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
Garnish and serve. Best served with cooked rice or noodles.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 99 weeks ago

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