Kung Pao Chicken
Kung Pao Chicken is a classic Chinese stir-fry dish with tender chicken and crunchy peanuts in a savory, spicy Kung Pao sauce. This beginner-friendly, easy and authentic recipe pairs perfectly with steamed rice for a satisfying meal at home.
Ingredients
- 12 oz.boneless & skinless chicken breasts
- 3 tablespoonsroasted peanuts
- 6dried red chilies (seeded and cut into halves)
- 3 tablespoonsoil
- 5slices fresh ginger (peeled )
- 2 clovesgarlic (sliced diagonally)
- 1stalk scallion (cut into rings)
- 1 tablespooncornstarch
- 2 teaspoonssoy sauce
- 1 tablespoonchinese shaoxing rice wine (optional)
- 1 teaspoonoil
- 1 ½ tablespoonsoy sauce
- 1 teaspoondark soy sauce
- 1 teaspoonsugar
- ¼ teaspoonchinese black vinegar
- 2 tablespoonswater
- 1 teaspooncornstarch
Directions
- 1
Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken into small cubes and marinate with the marinade ingredients for 30 minutes.
- 2
Mix the ingredients for the Kung Pao Sauce in a small bowl and set it aside.
- 3
Heat a wok with one tablespoon of oil and stir-fry the marinated chicken until it's 70% cooked. Remove it from the wok and set it aside. (The surface of the chicken should turn white and opaque, but it should not be fully cooked at this point.)
- 4
Clean the wok or skillet with paper towels, then heat the remaining 2 tablespoons of oil until fully heated. Add the ginger and garlic slices, and quickly stir-fry before adding the dried red chilies.
- 5
Stir-fry the dried red chilies until aromatic, then add the chicken. Briefly stir-fry before adding the roasted peanuts.
- 6
Add the sauce and stir continuously until the chicken is well coated. Then, add the scallions and mix thoroughly with the chicken.
- 7
Dish out the Kung Pao chicken and serve immediately with steamed rice.