Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 28 ounces (800g) boneless/skinless chicken breast (cut into 1 inch cubes); 1 tablespoon shaoxing wine (or dry sherry); 1 tablespoon light soy sauce; 2 teaspoons baking soda; 1 teaspoon cornstarch / corn flour; 1/2 cup low-sodium chicken stock ((or broth) -- water can be used); 5 tablespoons light soy sauce; 2 tablespoons Chinese black vinegar ((or substitute good-quality balsamic vinegar)); 2 tablespoon Chinese Shaoxing wine ((or dry sherry)); 2 teaspoon dark soy sauce; 2 teaspoons hoisin sauce; 2 tablespoons sugar*; 4 tablespoons cooking oil (divided); 1 1/2 tablespoons garlic ((4-6 cloves)); 1 tablespoon ginger; 1/2 red bell pepper (capsicum) (seeded and diced); 1/2 green bell pepper (capsicum) (seeded and diced); 8-10 dried chilies (cut into ½-inch pieces (adjust to taste)); 1 tablespoon Sichuan peppercorns, (lightly toasted and ground**); 4 green onion / scallion stems (cut into 1-inch pieces); 1/2 cup roasted/unsalted peanuts; 2 teaspoons sesame oil (optional)

Instructions

Prep:10minCook:10min

Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up!

Updated at: Fri, 14 Jun 2024 00:38:12 GMT