Kung Pao Chicken
Ingredients
Marinade
-
2
tsp
Shaoxing wine, dry sherry, sake, or mirin
-
2
tsp
soy sauce
-
1
tsp
cornstarch
-
1
lb
skinless, boneless chicken thighs or breasts, cut into 1" pieces
Stir-Fry
-
2
Tbsp
rice vinegar
-
1
Tbsp
soy sauce
-
1½
tsp
sugar
-
2
Tbsp
vegetable oil, divided
-
1
bell pepper
cut into bite-size pieces
-
8–10
pieces
red dried chiles (or ½ tsp. crushed red pepper flakes)
-
2
scallions
chopped
-
1
Fresno chile
cut into ¼" rings
-
1
in
piece fresh ginger, peeled, finely chopped
-
2
cloves
garlic, thinly sliced
-
½
tsp
Sichuan peppercorns or cracked black peppercorns
-
⅓
cup
roasted unsalted peanuts
-
to taste
Kosher salt
Instructions
- Prepare the marinade by mixing wine, soy sauce, and cornstarch in a bowl. Add chicken and coat well. Let it marinate for at least 10 minutes.
- In another bowl, combine vinegar, soy sauce, and sugar to create the stir-fry sauce.
- Heat 1 Tbsp of oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook until lightly browned but not fully cooked, about 3–4 minutes. Transfer to a plate.
- In the same skillet, heat the remaining oil and add the bell pepper. Cook until browned and crisp-tender, about 3 minutes. Then add the dried chiles, scallions, Fresno chile, ginger, garlic, and peppercorns. Cook until aromatic and the chiles are lightly toasted, about 1 minute.
- Return the chicken to the skillet, add the reserved sauce, and cook until the liquid evaporates and coats the chicken, about 1 minute. Toss in the peanuts and season with salt if needed.
- Serve the stir-fry immediately.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
25g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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