Kung Pao Chicken
A classic Sichuan-style dish featuring spicy chicken, crunchy peanuts, and a flavorful sauce.
Ingredients
- 1 lb boneless, skinless chicken breast (cubed)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 6-8 dried red chilies (cut into pieces)
- 1 tsp Sichuan peppercorns
- 3 cloves garlic (minced)1-inch ginger (grated)
- 1/2 cup unsalted roasted peanuts
- 2 green onions (chopped)
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with
- 2 tbsp water (slurry)
Instructions
- In a bowl, mix chicken with soy sauce, rice vinegar, and cornstarch. Let marinate for 10 minutes.
- Heat vegetable oil in a wok over medium-high heat. Add dried chilies and Sichuan peppercorns, stirring for 30 seconds until fragrant.
- Add chicken and stir-fry for 4-5 minutes until browned and cooked through.
- Stir in garlic, ginger, and peanuts, cooking for another minute.
- In a small bowl, whisk together hoisin sauce, oyster sauce, sugar, and chicken broth. Pour into the wok.
- Add cornstarch slurry and stir until the sauce thickens.
- Garnish with green onions and serve hot with steamed rice.
Notes
- Adjust the spice level by adding more or fewer dried chilies.
- Use Sichuan peppercorns for an authentic numbing heat.
- Substitute cashews for peanuts if desired.