Kung Pao Chicken
Directions
- 1Cut your chicken thighs into half-inch chunks.
- 2Place the chicken in a bowl.
- 3Marinate the chicken with cornstarch, Shaoxing wine, and soy sauce.
- 4Set aside the marinated chicken for 15 minutes.
- 5Dice some red bell peppers.
- 6Finely mince a few cloves of garlic.
- 7Separate the white and green parts of some scallions.
- 8For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, Shaoxing wine, sugar, and water in a bowl.
- 9Mix the sauce thoroughly.
- 10Lube up your pan.
- 11Brown your chicken for about 4 minutes on high heat.
- 12Set aside the cooked chicken.
- 13Add in some dried chilies and garlic to the pan.
- 14Stir for about a minute.
- 15Add in the white parts of your scallions.
- 16Add your bell peppers.
- 17Cook for another minute or until softened.
- 18Add in some shelled peanuts.
- 19Stir for another minute.
- 20Re-add your chicken to the pan.
- 21Stir again for about a minute.
- 22Finish with some sauce.
- 23Cook everything until your sauce is thickened.
- 24Take a fresh bowl of rice.
- 25Top the rice with your chicken.
Ingredients
- 16 ounces boneless skinless chicken thighs, cut into ½ inch chunks
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 scallions, white and green parts separated
- 8 dried chilies
- 10 dried chilies
- 0.25 cup roasted peanuts
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 3 tablespoons water
- oil
- rice
Equipment
knifecutting boardbowlpantongsspoon
Tips
- I like to use the sugar-coated peanuts.
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