Kung Pao Chicken
Quick and easy Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts. Delicious with a bowl of steamed rice.
Keyword : chicken stir fry, kung pao chicken
Ingredients
- 8 to 10 dried red chilies
- 20 oz skinless boneless chicken breast (sliced into quarter inch thick slices) (560g)
- 2 tbsp vegetable oil
- 1 inch ginger (peeled and thinly sliced) (30g)
- 1 medium onion (peeled and cut into wedges)
- 2 cloves garlic (minced)
- ½ tsp ground Szechuan pepper
- 1/3 cup dry roasted peanuts (50g)
- 3 green onions (cut into 2 inch lengths)
- 1 tsp sesame oil
Marinade
- 1 tbsp Shao Hsing cooking wine
- 1 tbsp soy sauce
- 1/8 tsp ground pepper
Sauce
- 1 tbsp balsamic vinegar / black vinegar
- 1 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sugar
- 1 tsp corn starch
- 2 tbsp water
Instructions
- Break dried chilies into half. Shake off seeds and soak in warm water for 20 minutes. Drain and pat dry with paper towels.
- Marinade chicken with rice wine, soy sauce, and ground pepper for 20 minutes.
- Combine all sauce ingredients in a small bowl.
- Heat up wok or large fry pan.
- Once wok is heated, add vegetable oil followed by ginger, onion, minced garlic, and dried chilies. Fry until ingredients are fragrant, about 2 minutes.
- Add ground Szechuan pepper and marinated chicken and fry for another 3 to 4 minutes.
- Pour sauce mixture over chicken. Sauce will become thick and bubbly. Stir to get chicken well coated with the sauce.
- Finally stir in roasted peanuts, sliced green onions, and sesame oil.
- Remove and serve immediately with steamed rice.
Nutrition
Calories: 380kcal
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