Kung Pao Chicken, a delicious and flavorful dish
Certainly! Here’s a classic Chinese recipe for Kung Pao Chicken, a delicious and flavorful dish with tender chicken, crunchy peanuts, and a savory sauce.
For the Marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine or dry sherry
- 1 teaspoon cornstarch
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar or balsamic vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2-3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2-3 dried red chili peppers, chopped (adjust to your spice preference)
- 1/2 cup unsalted peanuts
- 1 bell pepper, diced (red or green for color)
- 1/2 cup diced scallions (green onions)
- Sliced carrots or other vegetables (optional)
- Cooked white rice, for serving
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with the soy sauce, Chinese cooking wine (or sherry), and cornstarch. Let it marinate for at least 15-30 minutes.
- Prepare the Sauce:
- In a separate bowl, whisk together the soy sauce, Chinese black vinegar (or balsamic vinegar), hoisin sauce, sugar, and sesame oil. Set aside.
- Heat a wok or a large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the pan.
- Add the marinated chicken pieces and stir-fry until they turn golden brown and are cooked through. Remove the cooked chicken from the pan and set it aside.
- Cook Peanuts and Aromatics:
- In the same pan, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic, ginger, and dried red chili peppers. Stir-fry for about 30 seconds or until fragrant.
- Add the peanuts and continue to stir-fry for another minute or until they start to turn golden.
- Combine Ingredients:
- Add the diced bell pepper and any optional vegetables you’d like to include. Stir-fry for a few more minutes until they begin to soften.
- Return Chicken and Add Sauce:
- Return the cooked chicken to the pan with the vegetables.
- Pour the sauce over the chicken and vegetables. Stir everything together and let it cook for an additional 1-2 minutes until the sauce thickens and coats the ingredients.
- Garnish and Serve:
- Add the diced scallions and give the dish a final toss.
- Serve hot over cooked white rice.
Enjoy your homemade Kung Pao Chicken, a flavorful and spicy Chinese classic! Adjust the level of heat by adding more or fewer chili peppers to suit your dynasty ii chinese restaurant taste.