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Kung Pao Chicken

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A delightful stir-fry dish that balances spicy, savory, and nutty flavors with tender chicken and crunchy peanuts.

Ingredients

  • 12 oz. (350g) boneless & skinless chicken breasts, cut into small cubes
  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1 tablespoon Chinese Shaoxing rice wine (optional)
  • 3 tablespoons oil
  • 5 slices fresh ginger, peeled
  • 2 cloves garlic, sliced diagonally
  • 6-8 dried red chilies, seeded and cut into halves
  • 1 stalk scallion, cut into rings
  • 1 1/2 tablespoon soy sauce (for sauce)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinese black vinegar
  • 2 tablespoons water
  • 1 teaspoon cornstarch (for thickening)

Instructions

  1. Prepare the chicken: Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken into small cubes and marinate with the cornstarch, soy sauce, and rice wine for 30 minutes.
  2. Mix the sauce: In a small bowl, combine the soy sauce, dark soy sauce, sugar, black vinegar, water, and cornstarch. Stir well and set aside.
  3. Cook the chicken: Heat a wok over medium-high heat with one tablespoon of oil. Add the marinated chicken and stir-fry until it’s about 70% cooked. Remove the chicken from the wok and set it aside.
  4. Sauté aromatics: Clean the wok, then heat the remaining two tablespoons of oil until hot. Add ginger and garlic slices, quickly stir-frying for a few seconds before adding the dried red chilies.
  5. Combine ingredients: Stir-fry the dried red chilies until fragrant, then return the chicken to the wok. Briefly stir-fry before adding the roasted peanuts.
  6. Add the sauce: Pour the sauce into the wok and stir continuously until the chicken is well-coated and the sauce thickens. Add the scallions and mix thoroughly.
  7. Serve: Transfer the Kung Pao Chicken to a plate and serve immediately with steamed rice.

Notes

Let the chicken marinate for optimal flavor; ensure oil is hot before cooking for best results.

Find it online: https://dishvela.com/kung-pao-chicken-rasa-malaysia/