Kung Pao Chicken Recipe

Kung Pao Chicken
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  • ½ kg skinless, boneless chicken breast or thighs (cut into 1-inch cubes)
  • 2 tbsp vegetable oil
  • 5-10 dried red chilies
  • 5 spring onion, sliced (white and green parts separated)
  • 3 cloves garlic (minced)
  • 2 tsp minced or grated ginger
  • ¼ cup unsalted dry-roasted peanuts
  • Marinade:
  • 1 tbsp soy sauce
  • 2 tsp white vinegar
  • 1 ½ tsp cornstarch
  • Sauce:
  • 1 tbsp black vinegar
  • 1 tsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp sesame oil
  • 2 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp ground Sichuan pepper



First marinate the chicken: In a medium bowl, whisk together the soy sauce, white vinegar, and cornstarch until the cornstarch dissolves. Add the chicken and toss to coat. Let stand while you prepare everything else. Next prepare the sauce: Whisk together the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch dissolve and then set aside, close to your cook top. Heat a large skillet (NOT nonstick) over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink for about 2 to 3 minutes. Add the spring onion whites, garlic, and ginger, and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the spring onion greens on top, and serve with rice.

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