Wednesday, December 2, 2020
Kung Pao Chicken
Kung Pao Chicken
Recipe Print
- - 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- - ¼ teaspoon salt
- - Dash of white pepper
- - 1 teaspoon all-purpose cornstarch
- - 2 tablespoons oil
- - 1 garlic clove, minced
- - ½ teaspoon crushed red pepper
- - 6 dried chilies or chile de arbol or chiles in Adobo sauce
- - 1 large red pepper, diced
- - 2 tablespoons finely chopped green onion (scallion), white and green parts, plus more for garnish
- - ½ cup (150 g) dry roasted peanuts, plus more for garnish
Sauce:
- - 2 tablespoons Chinese black vinegar or balsamic vinegar
- - 2 tablespoons basic chicken stock
- - 1 teaspoon sugar
- - 1 ½ tablespoons Chinese rice wine or cooking sherry
- - 1 tablespoon hoisin sauce
- - 2 teaspoons oyster sauce
- - 2 teaspoons soy sauce
- - 1 teaspoon dark sesame oil
- - 1 teaspoon all-purpose cornstarch
- - 1 teaspoon water
Directions:
- Combine all of the ingredients for the sauce in a small bowl. Set aside.
- Toss the chicken with the salt, pepper, and the all-purpose cornstarch. Cover and refrigerate for 20 minutes.
- Heat ½ the oil in wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until the chicken turns white about 2 minutes. Remove the chicken from the pan and set aside. Wash and thoroughly dry the wok or skillet.
- Heat the remaining oil in a wok or skillet over medium-high high heat. Add the garlic to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the dried red chilies and stir-fry until aromatic, about 1 minute. Add the red bell pepper and stir-fry for 1 minute. Add the reserved chicken and stir-fry for 2 minutes. Add the stir-fry sauce and stir-fry for 1 minute, until the chicken is nicely coated. Add the peanuts and green onion and stir-fry for 30 seconds.
