Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese, Asian
Ingredients: 28 ounces skinless chicken breast (boneless, cut into 1 inch cubes); 1 tablespoon shaoxing wine (or dry sherry); 1 tablespoon light soy sauce; 2 teaspoons baking soda; 1 teaspoon cornstarch (cornflour); 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 (seeded and diced); 1/2 green bell pepper (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 flavours! Make it better than Chinese take-out right in the comfort of your own home.

Updated at: Wed, 27 Nov 2024 22:06:05 GMT