Daemon09
Novice Foodie
Want to try a not-so-common recipe? I got you! I recently discovered a chicken recipe called Kung Pao Chicken, in fact, Kung Pao Chicken is a classic Chinese dish known for its bold flavors and spicy kick. So here's an easy recipe for Kung Pao Chicken that you can make at home:
Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3-4 dried red chilies, or to taste (adjust based on your spice preference)
- 1/2 cup unsalted peanuts
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 green onions, chopped (white and green parts separated)
- 1 red bell pepper, diced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinese black vinegar or balsamic vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
Instructions:
- Marinate the Chicken:
- In a bowl, mix the chicken pieces with 2 tablespoons of soy sauce, Chinese rice wine (or sherry), and cornstarch. Let it marinate for about 15-20 minutes.
- Prepare the Sauce:
- In another bowl, whisk together 2 tablespoons of soy sauce, hoisin sauce, Chinese black vinegar (or balsamic vinegar), sugar, and sesame oil. Set aside.
- Heat the Wok or Skillet:
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Stir-Fry Chicken:
- Add the marinated chicken to the hot wok and stir-fry until it turns golden brown and is cooked through. Remove the chicken from the wok and set aside.
- Cook Peanuts and Chilies:
- In the same wok, add the remaining tablespoon of vegetable oil.
- Stir-fry the dried red chilies and peanuts for about 30 seconds until fragrant.
- Add Aromatics and Vegetables:
- Add minced garlic, ginger, and the white parts of the green onions to the wok. Stir-fry for another 30 seconds.
- Add diced red bell pepper and continue to stir-fry for 1-2 minutes until the peppers are slightly tender.
- Combine Everything:
- Return the cooked chicken back to the wok.
- Pour the prepared sauce over the chicken and vegetables. Stir everything together to coat well and heat through for another 1-2 minutes.
- Finish and Serve:
- Garnish with the green parts of the chopped green onions.
- Serve hot over steamed rice.