Ingredients:
For the Chicken Marinade:
– 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
For the Sauce:
– 3 tablespoons soy sauce
– 1 tablespoon dark soy sauce (optional, for color)
– 1 tablespoon rice vinegar
– 1 tablespoon hoisin sauce
– 1 tablespoon sugar
– 1 tablespoon cornstarch
– 1/4 cup (60 ml) chicken broth or water
For the Stir-Fry:
– 2 tablespoons vegetable oil
– 8-10 dried red chilies (adjust to taste), whole or cut into pieces
– 1 tablespoon Sichuan peppercorns (optional, for authentic flavor)
– 3 cloves garlic, minced
– 1 inch piece of ginger, minced
– 1/2 cup unsalted roasted peanuts
– 1 bell pepper (any color), cut into bite-sized pieces
– 4-5 green onions, cut into 1-inch pieces
Instructions:
1. Marinate the Chicken:
– In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
2. Prepare the Sauce:
– In a small bowl, whisk together soy sauce, dark soy sauce (if using), rice vinegar, hoisin sauce, sugar, cornstarch, and chicken broth or water. Set aside.
3. Stir-Fry the Chicken:
– Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
– Add the marinated chicken to the wok in a single layer. Cook until the chicken is browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
4. Cook the Aromatics:
– In the same wok, add the remaining 1 tablespoon of vegetable oil.
– Add the dried red chilies and Sichuan peppercorns (if using). Stir-fry for about 1 minute until fragrant, being careful not to burn them.
– Add the minced garlic and ginger. Stir-fry for another 30 seconds.
5. Add the Vegetables and Chicken:
– Add the bell pepper and green onions to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
– Return the cooked chicken to the wok.
6. Add the Sauce and Peanuts:
– Stir the sauce mixture to ensure the cornstarch is fully incorporated, then pour it into the wok.
– Stir-fry everything together for about 2 minutes until the sauce thickens and coats the chicken and vegetables.
– Add the roasted peanuts and mix well.
7. Serve:
– Remove the wok from the heat.
– Serve the Kung Pao Chicken hot over steamed rice.
Enjoy your homemade Kung Pao Chicken, a flavorful and spicy Chinese classic!
