Kung Pao Chicken

30 mins
Serves 1
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Directions

  1. 1Cut your chicken thighs into half-inch chunks.
  2. 2Cut your chicken thighs into half-inch chunks.
  3. 3Cut your chicken thighs into half-inch chunks.
  4. 4Place the chicken in a bowl.
  5. 5Place the chicken in a bowl.
  6. 6Place the chicken in a bowl.
  7. 7Marinate the chicken with cornstarch, Shaoxing wine, and soy sauce.
  8. 8Marinate the chicken with cornstarch, Shaoxing wine, and soy sauce.
  9. 9Marinate the chicken with cornstarch, Shaoxing wine, and soy sauce.
  10. 10Set aside the marinated chicken for 15 minutes.
  11. 11Set aside the marinated chicken for 15 minutes.
  12. 12Set aside the marinated chicken for 15 minutes.
  13. 13Dice some red bell peppers.
  14. 14Dice some red bell peppers.
  15. 15Dice some red bell peppers.
  16. 16Finely mince a few cloves of garlic.
  17. 17Finely mince a few cloves of garlic.
  18. 18Finely mince a few cloves of garlic.
  19. 19Separate the white and green parts of some scallions.
  20. 20Separate the white and green parts of some scallions.
  21. 21Separate the white and green parts of some scallions.
  22. 22For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, Shaoxing wine, sugar, and water in a bowl.
  23. 23For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, Shaoxing wine, sugar, and water in a bowl.
  24. 24For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, Shaoxing wine, sugar, and water in a bowl.
  25. 25Mix the sauce thoroughly.
  26. 26Mix the sauce thoroughly.
  27. 27Mix the sauce thoroughly.
  28. 28Lube up your pan.
  29. 29Lube up your pan.
  30. 30Lube up your pan.
  31. 31Brown your chicken for about 4 minutes on high heat.
  32. 32Brown your chicken for about 4 minutes on high heat.
  33. 33Brown your chicken for about 4 minutes on high heat.
  34. 34Set aside the cooked chicken.
  35. 35Set aside the cooked chicken.
  36. 36Set aside the cooked chicken.
  37. 37Add in some dried chilies and garlic to the pan.
  38. 38Add in some dried chilies and garlic to the pan.
  39. 39Add in some dried chilies and garlic to the pan.
  40. 40Stir for about a minute.
  41. 41Stir for about a minute.
  42. 42Stir for about a minute.
  43. 43Add in the white parts of your scallions.
  44. 44Add in the white parts of your scallions.
  45. 45Add in the white parts of your scallions.
  46. 46Add your bell peppers.
  47. 47Add your bell peppers.
  48. 48Add your bell peppers.
  49. 49Cook for another minute or until softened.
  50. 50Cook for another minute or until softened.
  51. 51Cook for another minute or until softened.
  52. 52Add in some shelled peanuts.
  53. 53Add in some shelled peanuts.
  54. 54Add in some shelled peanuts.
  55. 55Stir for another minute.
  56. 56Stir for another minute.
  57. 57Stir for another minute.
  58. 58Re-add your chicken to the pan.
  59. 59Re-add your chicken to the pan.
  60. 60Re-add your chicken to the pan.
  61. 61Stir again for about a minute.
  62. 62Stir again for about a minute.
  63. 63Stir again for about a minute.
  64. 64Finish with some sauce.
  65. 65Finish with some sauce.
  66. 66Finish with some sauce.
  67. 67Cook everything until your sauce is thickened.
  68. 68Cook everything until your sauce is thickened.
  69. 69Cook everything until your sauce is thickened.
  70. 70Take a fresh bowl of rice.
  71. 71Take a fresh bowl of rice.
  72. 72Take a fresh bowl of rice.
  73. 73Top the rice with your chicken.
  74. 74Top the rice with your chicken.
  75. 75Top the rice with your chicken.

Ingredients

  • 16 ounces boneless skinless chicken thighs, cut into ½ inch chunks
  • 16 ounces boneless skinless chicken thighs, cut into ½ inch chunks
  • 16 ounces boneless skinless chicken thighs, cut into ½ inch chunks
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 red bell pepper, diced
  • 1 red bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 2 scallions, white and green parts separated
  • 2 scallions, white and green parts separated
  • 2 scallions, white and green parts separated
  • 8 dried chilies
  • 8 dried chilies
  • 8 dried chilies
  • 10 dried chilies
  • 10 dried chilies
  • 10 dried chilies
  • 0.25 cup roasted peanuts
  • 0.25 cup roasted peanuts
  • 0.25 cup roasted peanuts
  • 1 tablespoon dark soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons water
  • oil
  • oil
  • oil
  • rice
  • rice
  • rice

Equipment

knifecutting boardbowlpantongsspoon

Tips

  • I like to use the sugar-coated peanuts.