Kung Pao Chicken

 

Kung Pao Chicken is a classic Chinese dish known for its spicy, savory, and slightly sweet flavors. It typically features tender pieces of chicken, peanuts, and vegetables in a flavorful sauce. Here's a recipe for Kung Pao Chicken:

**Ingredients**:

**For the Chicken**:

- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

- 1 tablespoon soy sauce

- 1 tablespoon Chinese rice wine (or dry sherry)

- 1 teaspoon cornstarch

- 1/2 teaspoon sesame oil

- Salt and black pepper, to taste

- 2 tablespoons vegetable oil for cooking

**For the Kung Pao Sauce**:

- 2 tablespoons soy sauce

- 1 tablespoon Chinese black vinegar (or substitute with balsamic vinegar)

- 1 tablespoon hoisin sauce

- 2 teaspoons sugar

- 1/2 cup chicken broth or water

- 1 teaspoon cornstarch

**For the Stir-Fry**:

- 2 cloves garlic, minced

- 1 teaspoon ginger, minced

- 2-3 dried red chili peppers, or to taste (adjust for spiciness)

- 1/2 cup unsalted peanuts

- 1 bell pepper, diced

- 2 green onions, sliced

- Vegetable oil for cooking

**Instructions**:

**1. Marinate the Chicken**:

- In a bowl, combine the chicken pieces with soy sauce, Chinese rice wine, cornstarch, sesame oil, salt, and black pepper. Mix well and let it marinate for about 15-20 minutes.

**2. Prepare the Kung Pao Sauce**:

- In a separate bowl, whisk together the soy sauce, Chinese black vinegar, hoisin sauce, sugar, chicken broth, and cornstarch until well combined. Set the sauce aside.

**3. Stir-Fry the Chicken**:

- Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil.

- Add the marinated chicken pieces and stir-fry for 2-3 minutes, or until they are cooked through. Remove the cooked chicken from the wok and set it aside.

**4. Stir-Fry the Peppers and Peanuts**:

- In the same wok, add a little more vegetable oil if needed. Add the dried red chili peppers and stir-fry for about 30 seconds until fragrant.

- Add the minced garlic, ginger, bell pepper, and unsalted peanuts. Stir-fry for 2-3 minutes until the peppers are slightly tender.

**5. Combine and Cook**:

- Return the cooked chicken to the wok.

- Pour the Kung Pao sauce over the chicken, peppers, and peanuts. Stir well to coat everything evenly.

- Continue to cook for an additional 1-2 minutes until the sauce thickens and everything is heated through.

**6. Serve**:

- Garnish with sliced green onions and serve your Kung Pao Chicken hot. You can also remove the dried red chili peppers before serving if you prefer less spiciness.

Kung Pao Chicken is traditionally served with steamed rice, but it can also be enjoyed with noodles. Adjust the level of spiciness to your preference by adding or reducing the number of dried red chili peppers.