Are you in the mood for a spicy and flavorful Chinese dish that is quick and easy to make? Then you'll love this Kung Pao Chicken recipe! It's a classic Sichuan dish that is packed with bold flavors and a fiery kick of heat.
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into small cubes
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon black vinegar
- 2 tablespoons vegetable oil
- 1/2 cup roasted peanuts
- 4-5 dried red chilies, chopped
- 3 cloves garlic, minced
- 1 knob ginger, minced
- 3-4 green onions, chopped
First, marinate the chicken cubes with cornstarch, soy sauce, and Shaoxing wine for 30 minutes. In a separate bowl, mix together the dark soy sauce, sugar, and black vinegar.
Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until golden brown, about 5 minutes. Remove the chicken from the wok and set aside.
Add chopped dried red chilies, minced garlic, ginger, and green onions to the wok and stir-fry for 1-2 minutes until fragrant. Add the roasted peanuts and stir-fry for another minute.
Finally, add the chicken back into the wok and pour in the sauce mixture. Stir-fry everything together for another 2-3 minutes until the sauce has thickened and the chicken is fully cooked.
Serve hot with steamed rice and enjoy the bold and spicy flavors of this classic Chinese dish!
0 Comments