Kung Pao Chicken (Chinese Stir-Fried Chicken and Peanuts)
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Course
Main Course
Kung Pao Chicken (Chinese Stir-Fried Chicken and Peanuts)
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Kung Pao chicken is a deliciously spicy stir-fry dish that is prepared with chicken, peanuts, and chili peppers, to which vegetables are sometimes added.
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Ingredients
- 1 lb chicken breast , cut into 1-inch/2,5cm cubes
- 2 tablespoons peanut oil
- 8 red chili ideally dried, plural
- 1 red pepper diced (optional, small
- 3 scallions , thinly sliced
- 2 cloves garlic , minced
- 1 teaspoon ginger fresh grated
- ½ cup peanuts dry-roasted
For the marinade
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine (or dry cooking sherry wine)
- 2 teaspoons cornstarch
For the stir-fry sauce
- 1 tablespoon Chinese black vinegar (Chinkiang)
- 1 teaspoon soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon sesame oil toasted
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon Sichuan peppercorn ground
- 4 tablespoons water
Instructions
Marinade
- In a bowl, stir together the soy sauce, rice wine, and cornstarch until dissolved. Add the diced chicken and toss to coat. Let stand for about 10 minutes.
Stir-fry sauce
- In a separate bowl, combine the vinegar, soy sauce, hoisin sauce, toasted sesame oil, sugar, cornstarch, ground Sichuan peppercorns and water. Stir until everything is dissolved and set aside.
- Heat a wok over medium/high heat. Add the peanut oil. Add the chilis and stir-fry for about 30 seconds. Add the chicken and stir-fry for about 3 minutes.
- Add the garlic, and ginger, and continue stir-frying for 30 seconds. Pour in the stir-fry sauce and mix to coat the chicken. Stir in the peanuts and half of the scallions and cook for another 2 minutes.
- Transfer to a serving plate, garnish with half of the scallions and serve immediately with jasmine rice.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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