Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

from chilipeppermadness.com
20 min

Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, quick and easy to make!

Ingredients

  • 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
  • 1/2 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))
  • 2-3 fresh chili peppers
  • 4 scallions (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup roasted peanuts
  • Extra roasted peanuts, chopped scallions, spicy chili flakes

Directions

  1. 1

    In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.

  2. 2

    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.

  3. 3

    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.