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Kung Pao Chicken

Kung Pao Chicken

Kung Pao chicken is a highly addictive stir fried Chinese dish that became very popular overseas. The complex salty, sweet and sour sauce is a true delight. It’s hard to pass up a chance to make this dish. Therefore, here is the recipe for kung pao chicken:

Marinade

  • 1 tbsp of soy sauce
  • 2 tsp of Chinese rice wine
  • 1 pound of boneless chicken breast

    kung pao chicken

  • 1 tsp of cornstarch
Sauce
  • 1 tbsp of Chinese black vinegar
  • 1 tsp of soy sauce
  • 2 tsp of sugar
  • 1 tsp of sesame oil
  • ½ tsp of Sichuan pepper
  • 8 dried chillies
  • 3 scallions
  • 2 garlic cloves
  • 1 tsp of grated ginger
  • ¼ cup of roasted peanuts

Kung Pao Chicken

First of all, take a medium bowl and then stir together the rice wine, soy sauce and cornstarch. Once the cornstarch dissolves, add the chicken cut into pieces and stir gently to coat it. Let it stand at room temperature for 10 minutes. Into another bowl, combine the soy sauce, vinegar, sesame oil, sugar and Sichuan pepper. Stir just until the sugar and cornstarch are dissolved and then set aside.

Secondly, turn on your stove’s exhaust fan, because it might get smoky from stir-frying the dried chillies. Heat a pan over high heat then add the peanut oil, swirling it to coat the base. Add the chillies and fry them for 30 seconds, or until they begin to blacken. Add the chicken and stir fry until it is no longer pink, for 2 to 3 minutes.

Next, add the scallion whites, ginger and garlic, then stir-fry for another 30 seconds. Pour in the sauce and mix to coat all of the ingredients. Add in the peanuts too, right before turning off the stove.

Lastly, transfer to a serving plate then sprinkle some greens scallions on top. Serve while still warm.

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