Kung Pao Chicken Recipe
Kung Pao Chicken is a classic Chinese stir-fry dish made with marinated chicken, vegetables, peanuts, and a deliciously spicy sauce. It is easy to make and packed with bold flavours.
Ingredients
- Boneless chicken such as chicken breast or thighs
- Soy sauce
- Rice wine
- Cornstarch
- Chinese black vinegar
- Hoisin sauce
- Sesame oil
- Honey
- Sichuan peppercorns
- Chili flakes
- Vegetable oil
- Dried Chinese peppers
- Fresh chili peppers
- Scallions
- Garlic
- Roasted peanuts
Instructions
- Start by marinating the chicken. In a bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes to allow the flavors to penetrate the meat.Soy sauce, Rice wine, Cornstarch, Boneless chicken
- Next, prepare the sauce. In another bowl, combine light and dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns, and chili flakes. Mix well to create a savory and spicy sauce that will elevate the taste of the dish.Chinese black vinegar, Hoisin sauce, Sesame oil, Honey, Chili flakes, Sichuan peppercorns
- Heat a skillet or wok over high heat. Add vegetable oil and let it heat up until shimmering. Carefully add the dried and fresh chili peppers, chicken, scallions, and garlic to the hot skillet. Stir-fry everything together for about 5-7 minutes or until the chicken is cooked through and the vegetables are tender-crisp.Vegetable oil, Dried Chinese peppers, Fresh chili peppers, Scallions, Garlic
- Pour the prepared sauce over the stir-fried ingredients. Stir everything together to coat the chicken and vegetables evenly. Add the roasted peanuts and continue cooking for another 2-3 minutes or until the sauce thickens slightly.Roasted peanuts
- Once the sauce has thickened to your liking, remove the skillet from the heat. Garnish the Kung Pao Chicken with extra peanuts, scallions, and chili flakes to add visual appeal and an extra burst of flavor.