Kung Pao Chicken

Ingredients:

For the Chicken Marinade:

500g (1 lb) boneless chicken thigh or breast, diced

1 tablespoon soy sauce

1 teaspoon Shaoxing wine (or dry sherry)

1 teaspoon cornstarch

For the Sauce:

2 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese black vinegar

1 tablespoon hoisin sauce

1 tablespoon sugar

1/2 teaspoon sesame oil

2 tablespoons water

For the Stir-Fry:

2 tablespoons vegetable oil

6–8 dried red chilies, halved

3 cloves garlic, minced

1 thumb-sized piece ginger, minced

1/2 onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 cup roasted peanuts

Spring onion, sliced (for garnish)

Directions:

Combine chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15–30 minutes.

In a small bowl, whisk together all sauce ingredients. Set aside.

Heat oil in a wok or large skillet over medium-high heat. Fry dried chilies for 30 seconds until fragrant.

Add marinated chicken and stir-fry until browned and cooked through, about 5–6 minutes.

Add garlic, ginger, onion, and bell peppers. Stir-fry for another 2–3 minutes until veggies are tender-crisp.

Pour in the sauce mixture and toss to coat everything evenly.

Stir in roasted peanuts and cook for 1 more minute.

Garnish with sliced spring onions and serve hot with steamed rice.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 4 servings