Kung Pao Chicken

Kung Pao Chicken Recipe:

Ingredients:

• 500g boneless chicken breast, cut into cubes
• 2 tablespoons vegetable oil
• 8 dried red chilies, halved and seeds removed
• 1/2 cup roasted peanuts
• 2 spring onions, chopped
• 1 red bell pepper, cut into cubes
• 1 green bell pepper, cut into cubes

For the Marinade:

• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon cornflour

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1 teaspoon cornflour
• 1/2 teaspoon ground Sichuan pepper
• 2 garlic cloves, minced
• 1 teaspoon grated ginger

Instructions:

1. Marinate Chicken: In a bowl, combine chicken cubes with soy sauce, rice wine, and cornflour. Mix well and let it marinate for about 20 minutes.
2. Prepare Sauce: In another bowl, mix together all the sauce ingredients – soy sauce, hoisin sauce, sesame oil, sugar, cornflour, Sichuan pepper, garlic, and ginger. Set aside.
3. Cook Chicken: Heat 1 tablespoon of oil in a wok or large pan over high heat. Add the chicken and stir-fry until it’s cooked through and slightly browned. Remove chicken from the pan and set aside.
4. Stir-Fry Vegetables: In the same pan, add the remaining tablespoon of oil. Add the dried chilies and stir-fry for about 30 seconds until they darken. Add the bell peppers and spring onions, stir-frying for another 2 minutes.
5. Combine Ingredients: Return the chicken to the pan. Add the roasted peanuts. Stir in the prepared sauce and cook until the sauce thickens and coats the chicken and vegetables evenly.
6. Serve: Serve your Kung Pao Chicken hot, ideally with steamed rice or noodles.

This Kung Pao Chicken recipe offers a perfect balance of spicy, sweet, and savory flavors, making it a popular choice for a satisfying dinner or a special occasion meal.