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Kung Pao Chicken
30m
Serves 1
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Kung Pao Chicken
instagram.com
30m
Serves 1
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Directions
1
Cut your chicken thighs into half-inch chunks.
2
Place the chicken in a bowl.
3
Marinate the chicken with cornstarch, Shaoxing wine, and soy sauce.
4
Set aside the marinated chicken for 15 minutes.
5
Dice some red bell peppers.
6
Finely mince a few cloves of garlic.
7
Separate the white and green parts of some scallions.
8
For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, Shaoxing wine, sugar, and water in a bowl.
9
Mix the sauce thoroughly.
10
Lube up your pan.
11
Brown your chicken for about 4 minutes on high heat.
12
Set aside the cooked chicken.
13
Add in some dried chilies and garlic to the pan.
14
Stir for about a minute.
15
Add in the white parts of your scallions.
16
Add your bell peppers.
17
Cook for another minute or until softened.
18
Add in some shelled peanuts.
19
Stir for another minute.
20
Re-add your chicken to the pan.
21
Stir again for about a minute.
22
Finish with some sauce.
23
Cook everything until your sauce is thickened.
24
Take a fresh bowl of rice.
25
Top the rice with your chicken.
Ingredients
16 ounces boneless skinless chicken thighs, cut into ½ inch chunks
1 tablespoon cornstarch
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
1 red bell pepper, diced
3 cloves garlic, minced
2 scallions, white and green parts separated
8 dried chilies
10 dried chilies
0.25 cup roasted peanuts
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
1 teaspoon sugar
3 tablespoons water
oil
rice
Equipment
knife
cutting board
bowl
pan
tongs
spoon
Tips
I like to use the sugar-coated peanuts.
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