Kung Pao Chicken

Cuisines

Best for

Often paired with

Recipe

Ingredients

	1 pound	Chicken Breast , boneless, skinless
	2 tablespoons	Soy sauce , dark
	1 tablespoon	Shaoxing wine or dry sherry
	1 tablespoon	Cornstarch
	3 tablespoons	Vegetable oil
	1 cup	Peanut , roasted unsalted
	8	Red Chili , dried
	1 teaspoon	Sichuan Peppercorn
	2 cloves	Garlic , minced
	1 inch	Ginger , minced
	4	Scallion , cut into 1-inch pieces
	1 tablespoon	Rice vinegar
	1 tablespoon	Sugar
	1 teaspoon	Sesame oil

Instructions

1. 1 Cut the chicken breast into 1-inch cubes.
2. 2 In a bowl, mix the chicken with 2 tablespoons soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 15 minutes.
3. 3 Heat 2 tablespoons of vegetable oil in a wok over medium-high heat.
4. 4 Add the chicken and stir-fry until it turns golden brown and is cooked through, about 5-7 minutes. Remove the chicken and set aside.
5. 5 In the same wok, add the remaining tablespoon of oil.
6. 6 Add the dried red chilies and Sichuan peppercorns, stir-fry until fragrant, about 30 seconds.
7. 7 Add the garlic, ginger, and scallions, stir-fry for another 30 seconds.
8. 8 Return the chicken to the wok and add the dark soy sauce, rice vinegar, sugar, and sesame oil. Stir well to combine.
9. 9 Add the roasted peanuts and mix everything together until well combined.
10. 10 Serve hot with steamed rice.