Kung Pao Chicken

Kung Pao Chicken is a classic Chinese stir-fry dish with tender chicken and crunchy peanuts in a savory, spicy Kung Pao sauce. This beginner-friendly, easy and authentic recipe pairs perfectly with steamed rice for a satisfying meal at home.

Ingredients:
16 oz boneless & skinless chicken breasts, diced in small cubes
4 T roasted peanuts
6-8 dried red chilies, seeded and cut into halves
3 T olive oil
5 slices peeled fresh ginger
3 cloves garlic, sliced diagonally
2 stalk green onions, cut into rings

Marinade:
1 T cornstarch
2 t soy sauce
1 T Chinese Shaoxing rice wine (optional)
1 t olive oil

Kung Pao Sauce:
2 T soy sauce
2 t dark soy sauce
1 t sugar
¼ teaspoon Chinese black vinegar
3 T water
1 t cornstarch

Instructions:
Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken meat into small cubes and marinate it with the Marinade ingredients for 30 minutes. Mix the Kung Pao Sauce ingredients in a small bowl and set it aside. Heat a wok with one tablespoon of oil and stir-fry the marinated chicken until it is 70% cooked. Dish it out and set it aside. (The surface of the chicken should turn white and become opaque, but it should not be fully cooked at this point.) Clean the wok or skillet (with paper towels) and heat the remaining 2 tablespoons of oil until fully heated. Add the ginger and garlic slices, and quickly stir-fry before adding the dried red chilies. Stir-fry the dried red chilies until aromatic and fragrant, then add the chicken meat. Stir-fry briefly before adding the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated. Then, add the scallions and stir to combine well with the chicken. Dish out and serve immediately with steamed rice.

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