Ingredients Summary:
- Chicken breast or thighs: 500g, cubed
- Peanuts: 1/4 cup, roasted and unsalted
- Dried red chilies: 8-10, chopped
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, minced
- Bell peppers: 1, diced (optional)
- Green onions: 2, chopped
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Hoisin sauce: 1 tablespoon (optional)
- Sugar: 1 tablespoon
- Cornstarch: 1 tablespoon (for thickening)
- Sesame oil: 1 tablespoon
- Sichuan peppercorns: 1 teaspoon (optional, for heat)
- Vegetable oil: For frying
Instructions Overview:
- Marinate the Chicken: Toss the cubed chicken with soy sauce and cornstarch. Let it marinate for 15-20 minutes.
- Fry the Chicken: In a wok or large pan, heat oil and stir-fry the marinated chicken until browned. Remove and set aside.
- Prepare the Sauce: In the same pan, stir-fry the garlic, ginger, dried chilies, and Sichuan peppercorns until fragrant.
- Add the Vegetables: Add bell peppers (if using) and stir-fry for a minute. Return the chicken to the pan and stir in the peanuts.
- Finish with the Sauce: Pour in the soy sauce, rice vinegar, hoisin sauce (optional), sugar, and a little water. Toss everything to coat evenly and cook until the sauce thickens.
- Serve: Garnish with green onions and serve hot with steamed rice.
For full details and step-by-step instructions, visit Omnivore’s Cookbook.
Kung Pao Chicken is a classic Chinese stir-fry known for its spicy and savory flavor profile, with tender chicken, crunchy peanuts, and dried chilies coated in a rich, soy-based sauce. This dish combines the heat from the chilies with the salty-sweet sauce and the crunch of the peanuts, resulting in a perfect balance of textures and flavors. This kung pao chicken recipe is easy to prepare and a favorite for both weeknight dinners and special occasions. Serve it with steamed rice to soak up the delicious sauce and enjoy a homemade version of this iconic Chinese dish.