Kung Pao Chicken is a spicy, stir-fried Chinese dish made with tender chicken pieces, crunchy peanuts, and fiery chilies. It's a perfect blend of flavors and textures that will leave you craving for more.
Ingredients
- 500gboneless chicken
- 1tbspsoy sauce
- 1tbspcornstarch
- 1pinchsalt
- 2tbspcooking oil
- 1/2cupunsalted roasted peanuts
- 8piecedried red chilies
- 1tspSichuan peppercorns
- 1tbsphoisin sauce
- 1tbsprice vinegar
- 1tbspsugar
- 1tspcornstarch
- 1/4cupchopped spring onions
How to make Kung Pao Chicken
Cut the boneless chicken into bite-sized pieces and marinate with soy sauce, cornstarch, and a pinch of salt for 20 minutes.
Heat oil in a wok or large frying pan over medium-high heat. Add unsalted, roasted peanuts and stir-fry until golden brown. Remove the peanuts and set aside.
In the same wok, add oil and stir-fry dried red chilies and Sichuan peppercorns until fragrant.
Add the marinated chicken pieces to the wok and stir-fry until cooked through.
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, and cornstarch to make the sauce.
Pour the sauce into the wok and stir-fry until the chicken is well-coated and the sauce thickens.
Add the roasted peanuts and chopped spring onions to the wok. Stir-fry to combine all the ingredients.
Serve hot with steamed rice or noodles.
Tips & Tricks
For an extra kick, add more dried red chilies or a dash of chili oil.
You can substitute chicken with tofu for a vegetarian version.
Aksa Shaikh
(@aksashaikhkitchen)
I am passionate about Cooking, 🔪 I Know alot of Cuisines, showcasing my Talent of Cooking here in ChefAdora.