Kung Pao Chicken
Kung Pao Chicken
Notes
Try removing the seeds from 5 of the chili peppers to cut down on the heat.
Ingredients
- 4 boneless chicken breasts, cut into 1 inch cubes
- 2 Tablespoons canola oil
- 10 dried red chili peppers, cut in half
- 2 teaspoons Sichuan peppers
- 6 cloves minced garlic
- 2 inches fresh ginger, thinly sliced
- 1/2 cup chopped scallion, including white part
- 1 cup roasted peanuts
- Marinade:
- 4 teaspoons light soy sauce
- 2 teaspoons Shaoxing rice wine
- 1 teaspoon sugar
- Sauce:
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons black Chinese rice vinegar
- 1/4 teaspoon sesame oil
- 1/4 cup chicken broth
- 2 teaspoons sugar
Instructions
- Combine all the ingredients for the marinade.
- Marinate the chicken for at least an hour.
- Combine the ingredients for the sauce and set aside.
- Heat the oil, red chilis, and Sichuan peppers over medium-high heat until crispy.
- Reduce heat to medium.
- Toss in the chicken and cook for 7 minutes.
- Add the garlic, ginger, and scallions. Cook for an additional 5 minutes until chicken is cooked.
- Stir in the sauce and peanuts and serve immediately.