Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound boneless, skinless chicken thighs; 1 tablespoon light soy sauce; 1/2 tablespoon dark soy sauce; 1/2 tablespoon Shaoxing wine; 1/2 tablespoon vegetable oil; 1 teaspoon cornstarch; white pepper (to taste); 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons Shaoxing wine; 3/4 tablespoon Chinese black vinegar; 2 tablespoons honey; ⅓ cup chicken broth or water; 1 1/2 teaspoon cornstarch; 2 tablespoons vegetable oil (more as needed); 1/2 cup peanuts (with or without skin); 1/2 red bell pepper (cut into bite-sized pieces); 1/2 green bell pepper (cut into bite-sized pieces); 3 green onions (sliced); 3 garlic cloves (minced); 1/2 teaspoon minced ginger; 5 dried chilies (cut into pieces without seeds); 1/2 teaspoon ground Sichuan pepper (more to taste); white or black pepper (to taste)

Chinese

Bowl

Whisk

Add all chicken marinade ingredients to a bowl. Toss until evenly covered and let the chicken rest.

Next, whisk together all sauce ingredients in a small bowl. Then set aside.

Preheat the vegetable oil in a pan or wok over medium to medium-high heat. Then roast the peanuts until they become toasted. Remove the peanuts from the pan.

Next, add the bell pepper to the pan. Sear them over medium-high heat until they are still slightly crisp with a beautiful char on the outside. You may have to adjust the heat if it&#39;s too low or too high. Then remove the bell peppers.

Add the marinated chicken thigh pieces to the pan. Sauté over medium-high heat until they are nicely colored on the outside and cooked through. Then remove the chicken from the pan.

Lastly, sauté the green onions, garlic cloves, ginger, and dried chilies over medium-low heat until fragrant. Make sure the ingredients don&#39;t burn and adjust the heat as needed.

Now add back the chicken, peanuts, and bell peppers. Give the sauce a quick stir and add it to the pan. Season with ground Sichuan pepper and white pepper. Then sauté until the sauce thickens.

Kung Pao Chicken

Utensils needed:

Overview

Category

Cuisine

Tagged with