Chinese Kung Pao Chicken Recipe

Chinese Kung Pao Chicken Recipe

Here's a recipe for Kung Pao Chicken, a classic Szechuan dish that's spicy, savory, and slightly sweet.

**Ingredients:**

*Marinade:*
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch

*Stir-fry:*
- 3 tbsp vegetable oil
- 8-10 dried red chilies (adjust to taste), snipped into small pieces
- 1 tbsp Szechuan peppercorns
- 1 tbsp grated ginger
- 6 cloves garlic, minced
- 1 cup roasted peanuts
- 8 green onions, chopped into 1-inch pieces

*Sauce:*
- 3 tbsp chicken broth
- 1.5 tbsp soy sauce
- 1 tbsp Chinese black vinegar (or substitute with balsamic vinegar)
- 1 tbsp sugar
- 1 tsp cornstarch

**Instructions:**

1. **Marinate the chicken:** In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and set aside for 15 minutes.

2. **Prepare the sauce:** In a small bowl, whisk together chicken broth, soy sauce, Chinese black vinegar, sugar, and cornstarch. Set aside.

3. **Stir-fry:** Heat vegetable oil in a wok or large skillet over medium-high heat. Add dried chilies and Szechuan peppercorns, and stir-fry for 30 seconds until fragrant.

4. Add ginger and garlic to the wok, and stir-fry for another 30 seconds.

5. Increase the heat to high and add the marinated chicken. Stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned.

6. Pour the sauce mixture into the wok and stir well to coat the chicken. Cook for an additional 1-2 minutes until the sauce has thickened.

7. Add peanuts and green onions, and stir-fry for another 30 seconds to combine all the ingredients.

8. Transfer the Kung Pao Chicken to a serving plate and serve immediately with steamed rice. Enjoy!

**Notes:**
- You can adjust the spiciness by increasing or decreasing the number of dried red chilies.
- For a more authentic Szechuan flavor, use facing heaven chilies and Szechuan peppercorns if available.
- To make it easier to eat, you can remove the seeds from the dried chilies before snipping them into small pieces.

[RecipesInternational]

Chinese Kung Pao Chicken Recipe

Here's a recipe for Kung Pao Chicken, a classic Szechuan dish that's spicy, savory, and slightly sweet.

**Ingredients:**

*Marinade:*
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch

*Stir-fry:*
- 3 tbsp vegetable oil
- 8-10 dried red chilies (adjust to taste), snipped into small pieces
- 1 tbsp Szechuan peppercorns
- 1 tbsp grated ginger
- 6 cloves garlic, minced
- 1 cup roasted peanuts
- 8 green onions, chopped into 1-inch pieces

*Sauce:*
- 3 tbsp chicken broth
- 1.5 tbsp soy sauce
- 1 tbsp Chinese black vinegar (or substitute with balsamic vinegar)
- 1 tbsp sugar
- 1 tsp cornstarch

**Instructions:**

1. **Marinate the chicken:** In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and set aside for 15 minutes.

2. **Prepare the sauce:** In a small bowl, whisk together chicken broth, soy sauce, Chinese black vinegar, sugar, and cornstarch. Set aside.

3. **Stir-fry:** Heat vegetable oil in a wok or large skillet over medium-high heat. Add dried chilies and Szechuan peppercorns, and stir-fry for 30 seconds until fragrant.

4. Add ginger and garlic to the wok, and stir-fry for another 30 seconds.

5. Increase the heat to high and add the marinated chicken. Stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned.

6. Pour the sauce mixture into the wok and stir well to coat the chicken. Cook for an additional 1-2 minutes until the sauce has thickened.

7. Add peanuts and green onions, and stir-fry for another 30 seconds to combine all the ingredients.

8. Transfer the Kung Pao Chicken to a serving plate and serve immediately with steamed rice. Enjoy!

**Notes:**
- You can adjust the spiciness by increasing or decreasing the number of dried red chilies.
- For a more authentic Szechuan flavor, use facing heaven chilies and Szechuan peppercorns if available.
- To make it easier to eat, you can remove the seeds from the dried chilies before snipping them into small pieces.