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
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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 boneless, skinless chicken thighs cut into bite-size pieces
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 3 tablespoons reduced sodium soy sauce divided
- 2 tablespoons canola oil divided
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced red onion
- 6-8 dried arbol chiles stemmed and seeded
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon Sichuan peppercorns crushed
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- ⅓ cup cocktail peanuts
- 2 green onions thinly sliced
- ½ teaspoon toasted sesame seeds
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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