Kung Pao Chicken

Cuisines

Best for

Often paired with

Recipe

Ingredients

1 pound	boneless, skinless chicken breast
2 tablespoons	soy sauce
1 tablespoon	Shaoxing wine or dry sherry
1 tablespoon	cornstarch
3 tablespoons	vegetable oil
1 cup	roasted unsalted peanuts
8	dried red chilies
1 teaspoon	Sichuan peppercorns
2 cloves	garlic, minced
1 inch	ginger, minced
4	scallions, cut into 1-inch pieces
1 tablespoon	dark soy sauce
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.