Kung Pao Chicken is a dish that creates an equal amount of heat, sweetness, and umami, making it one of the most popular Chinese takeout dishes. But making it a home is easier than you think! Here’s how you can whip up this delectable dish at home.
INGREDIENTS:
- 1 lb diced chicken breasts
- 1 tbsp soy sauce
- 1 sp cornstarch
Sauce ingredients:
- 2 tbsp soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- ½ tsp cornstarch
- 2 tbsp water
Stir-fry Ingredients
- 2 tbsp vegetable oil
- 6-8 dried red chilies (Chopped)
- 1 tsp Sichahn peppercorns
- 3 cloves garlic (minced)
- 1-inch piece of ginger (minced)
- 1 diced red bell peppr
- 1 diced green bell pepper
- ¼ cup roasted peanuts (or cashews)
- 2 scallions (chopped)
INSTRUCTIONS:
Marinate the chicken
In a bowl, combine your diced chicken, Cornstarch, and soy sauce, and let sit for around 10-15 minutes, while making your sauce in the meantime.
Making the sauce
mix your soy sauce with your Rice Vinegar, Hoisin sauce, sugar, cornstarch, and water in a small bowl, Then set aside for later.
Stir-fry the chilies and spices:
Heat a generous amount of oil in a wok/Large pan over medium-high heat. Next, add your dried chilies and Sichuan peppercorns, stirring for half a minute (Note: Be careful as they can burn very quickly)
Cook the chicken:
Add the marinated chicken and stir-fry until golden brown, remove from the pan and set aside.
Saute the vegetables
In the same pan, add garlic, ginger, and bell peppers. Stir-fry for 1-2 minutes until slightly softened
Bring it all together
Return the chicken to the pan, pour in the sauce, and stir well. The sauce will thicken quickly. When it thickens, add the peanuts and Scallions and continue to stir everything together for about another minute.
Serve and enjoy!
Finally, Plate and enjoy the perfect harmony of spicy, savory, and slightly sweet flavors.