Kung Pao Chicken
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Cuisine
Asian
Kung Pao Chicken
Report
Everyone's favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!
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Ingredients
- 1 ½ pounds chicken thighs cut into bite-size pieces, boneless, skinless
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce divided, reduced sodium
- 2 tablespoons canola oil divided
- 1 cup green bell pepper diced
- 1 cup red bell pepper diced
- 1 cup red onion diced
- 6-8 árbol chile stemmed and seeded, dried
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- ½ teaspoon Sichuan peppercorn crushed
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- ⅓ cup cocktail peanuts
- 2 green onions thinly sliced
- ½ teaspoon sesame seeds toasted
Instructions
- In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
- Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
- Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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