Cooked - Restaurant-style Kung Pao Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Restaurant-style Kung Pao Chicken

1.0

1 medium onion, large diced

1 red bell pepper, large diced

1 green bell pepper, large diced

3 celery stalks, large diced

2 small carrots, large diced

5 ounce water chestnuts, drained and thinly sliced

4-5 garlic cloves, finely minced

10-15 dried chili peppers, or to taste

½ cup roasted unsalted peanuts

Cooking oil

Chicken

1 lb chicken breast or thigh, thinly sliced

1 tbsp soy sauce

1 tbsp dark soy sauce, optional

¼ tsp white or black pepper

⅛ tsp baking soda

Sauce

3 tbsp shaoxing wine or mirin

2 tbsp oyster sauce

2 tbsp distilled vinegar

1 ½ tbsp soy sauce

1 tbsp sambal chili paste

1 tsp sugar

1 tsp chicken bouillon

Slurry

1 tbsp cornstarch + 2 tbsp water (mixed well)

Marinade chicken with baking soda, soy sauce, dark soy sauce, and white pepper. Set aside for at least 15 minutes.
In a small bowl, combine shaoxing wine, oyster sauce, vinegar, soy sauce, chili paste, sugar, and chicken bouillon. Mix well and set aside.
In a large wok, heat oil. Then sauté garlic for 30 seconds. Add marinated chicken and cook through. About 6-8 minutes. Remove from the wok.
Reheat the pan with more oil then sauté onions and dried chili peppers until onions are lightly translucent. Add in all of the vegetables and water chestnuts. Sauté for 2 to 3 minutes.
Add the chicken into the wok, along with the sauce. Cook for another 3 to 4 minutes or until sauce is boiling. Add in cornstarch slurry and stir immediately to thicken. Ensure the vegetables still have a slight bite to them.
Add roasted peanuts and toss together. Serve and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 115 weeks ago

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