Kung Pao Chickеn

Name: Kung Pao Chickеn
Cuisine: Asian, Chinese
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1 tablespoon rice wine (or dry sherry); 1 egg white; 2 tablespoons soy sauce; 1 tablespoon Chinese black vinegar (or balsamic vinegar); 1 tablespoon hoisin sauce; 1 tablespoon sugar; 1 teaspoon cornstarch; 1/2 teaspoon Sichuan peppercorns, crushed (or black peppercorns); 1/4 teaspoon chili flakes (or more, to taste); 2 tablespoons chicken broth (or water); 2 tablespoons vegetable oil; 1/2 cup roasted peanuts; 4 dried red chilies, cut in half (or more, to taste); 2 cloves garlic, minced; 1 teaspoon ginger, minced; 2 green onions, chopped

Instructions

Kung pao chicken is a classic Sichuan dish beloved for its bold flavors and satisfying textures. This recipe delivers a delicious balance of sweet, savory, spicy, and nutty notes and is surprisingly easy to make at home.

Updated at: Sun, 16 Feb 2025 18:19:29 GMT