Kung Pao Chicken

30m
Serves 1
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Directions

  1. 1Cut 10 chicken thighs into cubes.
  2. 2Add 2 tablespoons of light soy sauce to the chicken.
  3. 3Add 1 tablespoon of dark soy sauce to the chicken.
  4. 4Add 1 tablespoon of oyster sauce to the chicken.
  5. 5Add half a teaspoon of white pepper to the chicken.
  6. 6Add 3 tablespoons of cornstarch to the chicken.
  7. 7Add 2 tablespoons of oil to the chicken.
  8. 8Massage the marinade into the chicken and let it marinate for 30 minutes.
  9. 9Heat a wok with oil.
  10. 10Add garlic to the wok.
  11. 11Add onions to the wok.
  12. 12Add red, yellow, and orange bell peppers to the wok.
  13. 13Stir-fry the vegetables.
  14. 14Add dry chilies to the wok.
  15. 15Add zucchini to the wok.
  16. 16Once the vegetables are semi-cooked, take them out of the wok.
  17. 17Heat the wok again with oil.
  18. 18Add some dry chilies to the wok until fragrant.
  19. 19Add the marinated chicken to the wok and stir-fry.
  20. 20Once the chicken is cooked, add the stir-fried vegetables back into the wok.
  21. 21Stir-fry everything together.
  22. 22Add peanuts (optional) to the dish.
  23. 23Serve the Kung Pao Chicken on a plate.
  24. 24Serve the Kung Pao Chicken with white rice.

Ingredients

  • 10 chicken thighs, cut into cubes
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 0.5 teaspoon white pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons oil
  • garlic
  • onions
  • red bell pepper
  • yellow bell pepper
  • orange bell pepper
  • dry chilies
  • zucchini
  • peanuts
  • white rice

Equipment

bowlwokspatulaladleplate

Tips

  • Marinate chicken for 30 minutes for best flavor.
  • Peanuts are optional for garnish.

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