Kung Pao Chicken is a classic Chinese stir-fry dish known for its bold and spicy flavors. A step-by-step guide on how to make Kung Pao Chicken:
Ingredients:
For the Marinade:
- 1 pound (450g) boneless, skinless chicken breasts, cut into small cubes
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar (or rice vinegar)
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1/2 teaspoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1/2 cup unsalted peanuts
- 4-6 dried red chilies (adjust to your spice preference)
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2-3 green onions, chopped (white and green parts separated)
- 1 bell pepper, diced (optional)
- Szechuan peppercorns (optional, for extra heat and flavor)
Instructions:
1. Marinate the Chicken:
- In a bowl, combine the chicken cubes with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Mix well and let it marinate for at least 15-20 minutes.
2. Prepare the Sauce:
- In another bowl, mix together soy sauce, black vinegar, hoisin sauce, sugar, and cornstarch. Set the sauce aside.
3. Heat the Oil:
- Heat vegetable oil in a wok or a large skillet over high heat until it's shimmering hot.
4. Fry the Peanuts:
- Add the peanuts to the hot oil and stir-fry for about 1-2 minutes until they become slightly golden. Remove the peanuts from the oil and set them aside.
5. Sauté Dried Chilies:
- In the same hot oil, add the dried red chilies and stir-fry for about 30 seconds until they become fragrant. Be careful not to burn them.
6. Add Chicken:
- Add the marinated chicken to the pan. Spread it out into a single layer and let it sear for 1-2 minutes until it turns golden brown on one side.
7. Stir-Fry Chicken:
- Stir-fry the chicken until it's cooked through and no longer pink, about 5-7 minutes.
8. Add Aromatics:
- Push the chicken to one side of the pan and add minced garlic, minced ginger, and the white parts of the chopped green onions. Stir-fry for about 1-2 minutes until they become fragrant.
9. Add Bell Pepper and Szechuan Peppercorns:
- If you're using bell pepper and Szechuan peppercorns, add them to the pan now and stir-fry for another 2-3 minutes.
10. Combine Sauce and Peanuts:
- Pour the prepared sauce into the pan and add the fried peanuts. Stir everything together to coat the chicken and vegetables evenly with the sauce.
11. Finish and Garnish:
- Continue cooking for another 2-3 minutes until the sauce thickens and everything is heated through.
- Garnish the Kung Pao Chicken with the chopped green parts of the green onions.
12. Serve:
- Serve your homemade Kung Pao Chicken hot over steamed rice.
Enjoy your delicious Kung Pao Chicken with its spicy, savory, and slightly sweet flavors! Adjust the level of spiciness by adding more or fewer dried red chilies to suit your taste.