Kung Pao Chicken
Directions
- 1Cut 10 chicken thighs into cubes.
- 2Add 2 tablespoons of light soy sauce to the chicken.
- 3Add 1 tablespoon of dark soy sauce to the chicken.
- 4Add 1 tablespoon of oyster sauce to the chicken.
- 5Add half a teaspoon of white pepper to the chicken.
- 6Add 3 tablespoons of cornstarch to the chicken.
- 7Add 2 tablespoons of oil to the chicken.
- 8Massage the marinade into the chicken and let it marinate for 30 minutes.
- 9Heat a wok with oil.
- 10Add garlic to the wok.
- 11Add onions to the wok.
- 12Add red, yellow, and orange bell peppers to the wok.
- 13Stir-fry the vegetables.
- 14Add dry chilies to the wok.
- 15Add zucchini to the wok.
- 16Once the vegetables are semi-cooked, take them out of the wok.
- 17Heat the wok again with oil.
- 18Add some dry chilies to the wok until fragrant.
- 19Add the marinated chicken to the wok and stir-fry.
- 20Once the chicken is cooked, add the stir-fried vegetables back into the wok.
- 21Stir-fry everything together.
- 22Add peanuts (optional) to the dish.
- 23Serve the Kung Pao Chicken on a plate.
- 24Serve the Kung Pao Chicken with white rice.
Ingredients
- 10 chicken thighs, cut into cubes
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon white pepper
- 3 tablespoons cornstarch
- 2 tablespoons oil
- garlic
- onions
- red bell pepper
- yellow bell pepper
- orange bell pepper
- dry chilies
- zucchini
- peanuts
- white rice
Equipment
bowlwokspatulaladleplate
Tips
- Marinate chicken for 30 minutes for best flavor.
- Peanuts are optional for garnish.
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