Recipe for making Kung Pao Chicken:
Ingredients:
1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
1/4 teaspoon black pepper
3 tablespoons vegetable oil, divided
1/2 cup roasted peanuts
6-8 dried red chili peppers
3 cloves garlic, minced
1 inch ginger, peeled and minced
1/2 red bell pepper, cut into small pieces
2 green onions, sliced
Sauce:
2 tablespoons soy sauce
1 tablespoon black vinegar (or rice vinegar)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon water
Instructions:
In a mixing bowl, marinate the chicken with cornstarch, soy sauce, Shaoxing wine, sesame oil, and black pepper. Set aside for 10 minutes.
In a small bowl, mix the sauce ingredients and set aside.
Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove from the wok and set aside.
Heat the remaining 1 tablespoon of vegetable oil in the same wok. Add the dried red chili peppers and stir-fry until fragrant, about 10 seconds.
Add the garlic and ginger and stir-fry for another 10 seconds.
Add the red bell pepper and stir-fry for 30 seconds.
Add the cooked chicken, peanuts, and sauce. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Garnish with sliced green onions and serve hot with rice.
Enjoy your homemade Kung Pao Chicken!
