Kung Pao Chicken Recipe

🧂 Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon rice wine

  or use dry sherry
• 2 teaspoons cornstarch
• 1 pound boneless chicken

  cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar

  or use balsamic vinegar
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1/2 teaspoon ground Sichuan peppercorns

  (black pepper is an OK substitute)
• 1 teaspoon chili flakes
• 2 tablespoons vegetable oil

  or use sesame oil
• 10 dried Chinese peppers

  whole (or use chili de arbol - see recipe notes)
• 2-3 fresh chili peppers

  medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)
• 4 scallions

  chopped
• 3 cloves garlic

  minced
• 1/2 cup roasted peanuts
• Extra roasted peanuts, chopped scallions, spicy chili flakes

Instructions

• 1 In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the
  chicken and toss to coat. Set aside.
• 2 In a separate bowl, whisk together the light soy sauce, dark soy sauce, black
  vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes.
  Set aside.
• 3 Heat the vegetable oil to medium-high heat to high heat in a large pan or wok.
  Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1
  minute.
• 4 Add the chicken and stir fry for 3 minutes, or until the chicken is mostly
  cooked through. Be sure to stir vigorously.
• 5 Add the scallions and garlic. Stir fry for 1 minute.
• 6 Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2
  minutes, then remove from heat.
• 7 Garnish and serve. Best served with cooked rice or noodles.

Nutrition Info