Kung Pao Chicken Recipe

Here’s a recipe for Kung Pao Chicken:

Ingredients:

The marinade:

• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 1 tbsp vegetable oil

For the sauce:

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1 tsp honey
• 1/4 tsp ground Szechuan peppercorns (optional)

The stir-fry:

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup chopped scallions (white and green parts)
• 1/4 cup chopped roasted peanuts
• 2 dried red chili peppers (or to taste)
• 1/2 red bell pepper, cut into small cubes
• 1/2 green bell pepper, cut into small cubes

Instructions:

1. In a bowl, combine the chicken with the soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Mix well and let it marinate for 30 minutes.
2. In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, Shaoxing wine, sesame oil, honey, and Szechuan peppercorns (if using). Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for a few seconds until fragrant.
4. Add the marinated chicken to the wok and stir-fry for 5-6 minutes, or until lightly browned and cooked through.
5. Add the chopped scallions, chopped peanuts, and dried red chili peppers to the wok and stir-fry for another minute.
6. Add the cubed red and green bell peppers to the wok and stir-fry for another 1-2 minutes, or until the peppers are crisp-tender.
7. Pour the sauce over the chicken and vegetables and stir to coat evenly. Cook for another 1-2 minutes, or until the sauce is heated through and thickened.
8. Serve your delicious Kung Pao Chicken over steamed rice or noodles.

Note: You can adjust the level of spiciness by adding more or less chili peppers or using a milder chili pepper such as a dried red pepper.