Making Kung Pao Chicken, indulge in the fiery flavors of Sichuan cuisine with our tantalizing Kung Pao Chicken recipe. Bursting with bold spices, tender chicken, and crunchy peanuts, this iconic stir-fry dish promises to ignite your taste buds with every savory bite. Marinated chicken, aromatic garlic, and ginger are sautéed to perfection, then tossed with vibrant bell peppers and a medley of sauces to create a symphony of flavors. Whether you’re a seasoned chef or a novice cook, this recipe offers a delightful culinary adventure that’s sure to impress. Gather your ingredients and embark on a culinary journey to master the art of Kung Pao Chicken in your own kitchen.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup unsalted peanuts
- 4-6 dried red chilies (adjust according to spice preference)
- 3 green onions, sliced (white and green parts separated)
- 1 bell pepper, diced
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt to taste
- Cooked rice, for serving
Instructions:
Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of sesame oil. Let it marinate for about 15-20 minutes.
Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.
Stir-fry aromatics: Add the minced garlic, minced ginger, and dried red chilies to the hot oil. Stir-fry for about 30 seconds until fragrant.
Cook the chicken: Add the marinated chicken to the skillet in a single layer. Let it cook undisturbed for about 2-3 minutes until browned on one side, then stir-fry until cooked through.
Add peanuts and vegetables: Add the unsalted peanuts, diced bell pepper, and sliced white parts of the green onions to the skillet. Stir-fry for another 2 minutes until the vegetables are tender-crisp.
Season the dish: Stir in the dark soy sauce, hoisin sauce, sugar, and salt to taste. Toss everything together until the chicken and vegetables are evenly coated with the sauce.
Garnish and serve: Remove the skillet from heat and garnish with the remaining sliced green onions. Serve hot over cooked rice.
Enjoy: Serve your homemade Kung Pao chicken hot, and enjoy the flavorful blend of spices, tender chicken, crunchy peanuts, and colorful vegetables.
Making kung pao chicken, Adjust the amount of dried red chilies according to your spice preference. You can remove the seeds for a milder flavor or add more for extra heat.
