Kung Pao Chicken

Kung Pao Chicken

Discover the tantalizing flavors of Kung Pao Chicken! Learn how to make this classic dish with our easy-to-follow recipe.

Kung Pao Chicken

Ingredients

• 2 pounds of boneless, skinless chicken breast

• 2 Tablespoons vegetable oil

• 2 ½ teaspoons cornstarch divided

• 5 Tablespoons soy sauce divided

• 5 teaspoons sesame oil divided

• ½ teaspoon black pepper

• 3 Tablespoons water

• 3 Tablespoons rice vinegar

• 3 Tablespoons honey

• 1 cup diced white onion

• 2 cups diced peppers

• 1 cup diced zucchini

• 1 Tablespoon minced garlic

• 1 Tablespoon minced ginger

• 8 pieces of red chilies

• 2 Tablespoons roasted peanuts

• 2 Tablespoons sliced green onions

Method

1. Dice the onions, bell peppers, and zucchini, and set them aside. Finely slice the green onion and roughly chop the red chilies, setting them aside in separate bowls.

2. Dice the chicken breast and place it in a small bowl with 1 ½ teaspoons of cornstarch, 2 Tablespoons of soy sauce, 2 teaspoons of sesame oil, and black pepper. Mix well and set aside to marinate.

3. For the sauce, mix 3 Tablespoons of water, 3 Tablespoons of soy sauce, 3 Tablespoons of rice vinegar, 3 Tablespoons of honey, and 1 teaspoon of sesame oil in a separate bowl.

4. Heat a wok, large sauté pan, or skillet over medium-high heat. Add vegetable oil. Once the oil is hot, add the marinated chicken to the pan in one layer.

5. Allow to cook for about 2 minutes without moving or stirring. Then stir and continue cooking for about 2 minutes more. Transfer the chicken onto a plate or bowl and set aside.

6. Turn the heat to medium and add the onions and bell pepper. Stir fry for one minute.

7. Add the garlic, ginger, and chili peppers and continue to stir-fry for one minute.

8. Add the chicken back into the pan. Add the sauce from the other bowl, not the marinade, into the wok and cook for 2 to 3 minutes.

9. Prepare a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of water. Slowly add the sauce to the wok and stir until it has thickened.

   
   

   Plate up with rice or crunchy lo mein noodles.

   
   
   
   
   
   

Sichuan Seasoning

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