Kung Pao Chicken
Course: MainCuisine: ChineseDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesCalorieskcal
Cook Mode
Keeps the screen of your device on.
Ingredients
- Marinade
500 g Skinless Chicken Thighs / Breasts (Diced)
1 tbsp Light Soy Sauce
1 tbsp Shaoxing Wine (Chinese Cooking Wine)
1 tbsp Cornstarch
- Sauce
2 tbsp Light Soy Sauce
1 tbsp Chinese Black Vinegar (or Rice Vinegar)
1 tbsp Sugar
1 tsp Sesame Oil
1 tbsp Water
1 tsp Cornstarch
- Stir Fry
2 tbsp Vegetable Oil
1 tsp Garlic (Minced)
1 tsp Ginger (Minced)
2~3 Dried Red Chillies
1 Red / Green Bell Pepper (Diced)
0.5 cup Unsalted Roasted Peanuts
3~4 Spring Onions (Chopped)
Directions
- Marinade
- In a bowl, combine the diced chicken with soy sauce, Shaoxing wine, and cornstarch.
- Mix well and allow to marinate for approximately 20~30 minutes.
- Sauce
- In a small bowl, whisk together soy sauce, black vinegar, sugar, sesame oil, water, and cornstarch. Set aside.
- Stir Fry
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Add the marinated chicken and stir fry until it’s browned and cooked through. Remove and set aside.
- In the same pan, add more oil if required, then add the minced garlic, ginger, and dried red chillies. Stir fry until fragrant.
- Add the diced bell pepper and stir fry for another minute.
- Return the chicken to the pan, pour in the sauce, and toss everything together.
- Cook for an additional 2~3 minutes until the sauce thickens.
- Stir in the roasted peanuts and chopped spring onions just before serving.
- Serve hot over steamed rice.
Notes
- Chī Hǎo! (吃好!)
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