Kung Pao Chicken 🇨🇳

Follow along as I try to make Kung Pao Chicken my son enjoyed from a local Malaysian restaurant. He's not big on trying new foods, but since he enjoyed this dish, I tried to replicate it at home.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine the diced chicken, soy sauce, white rice vinegar, and cornflour. Mix well and let it marinate for at least 15 minutes.

Step 2

In a small bowl, whisk together the soy sauce, white rice vinegar, hoisin sauce, sugar, sesame oil, cornstarch, and water. Set aside.

Step 3

Heat 1 tablespoon of oil in a pan or wok over medium heat.

Step 4

Add the marinated chicken and cook until it is no longer pink and begins to brown, about 8 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same pan or wok, add the remaining 1 tablespoon of oil. Add the dried red chilies and Sichuan peppercorns, and stir-fry for about 30 seconds until fragrant (be careful not to burn them).

Step 6

Add the minced garlic, ginger, and cook for another 1-2 minutes until garlic is golden.

Step 7

Add the diced red, green bell peppers, bottom part of spring onion to the pan and stir-fry for 2-3 minutes until they start to soften.

Step 8

Return the cooked chicken to the skillet, and add the roasted peanuts. Stir everything together.

Step 9

Pour the prepared sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly with the sauce.

Step 10

Continue to cook for another 1-2 minutes until the sauce thickens and everything is heated through.

Step 11

Add the remaining chopped spring onions and give everything a final stir.

Step 12

Serve the Kung Pao Chicken hot with steamed rice or noodles.

Step 13

Garnish with sesame seeds.