Master the Art of Kung Pao Chicken

Kung Pao Chicken is a beloved classic of Sichuan cuisine, known for its bold combination of sweet, savory, and spicy flavors. Perfectly tender chicken bites stir-fried with crunchy peanuts, vegetables, and aromatic spices create a dish that bursts with authentic Chinese taste.

Ingredients You'll Need

For the Chicken:

• 500g boneless chicken breast, diced

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

For the Sauce:

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp Chinese black vinegar

• 2 tsp sugar

• 1 tsp sesame oil

• 2 tbsp water

For the Stir-Fry:

• 2 tbsp vegetable oil

• 8-10 dried red chilies

• 1/2 cup roasted peanuts

• 1 red bell pepper, diced

• 2 green onions, chopped

• 2 cloves garlic, minced

• 1 tsp ginger, minced

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, mix the diced chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 15 minutes.

2. Prepare the Sauce

In a small bowl, combine all sauce ingredients and set aside.

3. Stir-Fry

• Heat oil in a wok or large skillet over medium-high heat.

• Add dried chilies and stir until fragrant.

• Add marinated chicken and cook until golden.

• Toss in garlic, ginger, and bell pepper. Stir-fry for 2 minutes.

• Pour in the sauce and stir well to coat.

• Add peanuts and green onions. Stir-fry for another minute.

4. Serve

Serve hot with steamed white rice.

Tips for Best Results

• Adjust the number of chilies to control spice level.

• Use high heat for quick and even cooking.

• Black vinegar adds authentic tanginess; try not to skip it.

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Mastering Kung Pao Chicken at home gives you the perfect opportunity to experience the bold and exciting flavors of Chinese cuisine with ease and authenticity.