Kung Pao Chicken
- Kung Pao Chicken
- Recipe
- Ingredients
- Instructions
- Recipe
- Ingredients
- Instructions
Everyone’s favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!
Kung pao chicken. A takeout favorite I actually really like to make at home with all of the best flavors rolled into one – a little bit salty, sweet, sour and spicy.
This dish is absolutely restaurant-quality, and you can adjust the heat level to your liking – whether you want some extra spice in your life or you want it toned down a bit for the little ones. It is all good.
And don’t worry regarding the Sichuan peppercorns. Now that the US import ban has been lifted back in 2005, Sichuan peppercorns can be easily found at most grocery store chains such as Whole Foods. It lends the most unique flavors to this dish, and I do not recommend any substitutes.
Serve with a bowl of rice, garnished with some green onions and sesame seeds. You’ll be shocked to see how much better it tastes than takeout!
Recipe
Yield: 4 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Ingredients
Instructions
1. In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
2. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
3. Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
4. Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
5. Serve immediately, garnished with green onions and sesame seeds, if desired.
Recipe
Yield: 4 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Ingredients
Instructions
1. In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
2. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
3. Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
4. Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
5. Serve immediately, garnished with green onions and sesame seeds, if desired.
