Directions
- 1Cut chicken thighs into half-inch chunks. Combine in a bowl with cornstarch, shaoxing wine, and soy sauce. Marinate for 15 minutes.
- 2For the sauce, combine water, dark soy sauce, light soy sauce, hoisin sauce, balsamic vinegar, shaoxing wine, and sugar. Mix until combined.
- 3Cut peppers into half-inch chunks, roughly cut scallion, and finely mince garlic.
- 4Lube up your pan, toss your chicken in and cook until about 90% done.
- 5Toss your veggies in, cook until softened, add peanuts and continue to mix.
- 6Re-add your chicken, add in your sauce and a cornstarch slurry, and take off the heat once the sauce is thickened.
- 7Add your Kung Pao chicken on top of a fresh bowl of rice and enjoy.
Ingredients
- 2 boneless skinless chicken thighs
- 2 tbsp corn starch
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 0.25 green bell pepper
- 0.25 red bell pepper
- 2 scallion
- 3 cloves garlic
- 3 dried chilis
- 0.25 cup peanuts
- 0.25 cup water
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 1 cornstarch slurry
- 1 bowl rice
Equipment
knifecutting boardwok or large pan
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