Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken cubes stir-fried with bell peppers, peanuts, and a flavorful sauce. It offers a perfect balance of sweet, savory, and spicy flavors, making it a favorite in Chinese cuisine.
Equipment
- Large Skillet
- Wok
- Shallow Bowl
Ingredients
- 28 ounces boneless, skinless chicken breast
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoons baking soda
- 1 teaspoon cornstarch
- 1/2 cup low-sodium chicken stock or water
- 5 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar or balsamic vinegar
- 2 tablespoons Chinese Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 4 tablespoons cooking oil
- 1 1/2 tablespoons garlic cloves
- 1 tablespoon ginger
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 8-10 dried chilies, cut into ½-inch pieces
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 4 green onion stems, cut into 1-inch pieces
- 1/2 cup roasted/unsalted peanuts
- 2 teaspoons sesame oil
Instructions
- Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
- Whisk sauce ingredients together until sugar dissolves; set aside.
- Heat a large skillet, pan, or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
- Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, diced bell peppers, dried chilies, and Sichuan peppercorns and stir fry for 1 minute.
- Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
- Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened (about 2 minutes).
- Stir in green onions, peanuts, and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavors together.
- Serve immediately with steamed or fried rice!