Kung Pao Chicken recipe—packed with bold flavors, tender chicken, and a little kick! 🍗🌶️🍜
Ingredients:
For the chicken marinade:
1 lb (450 g) boneless skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp cornstarch
1 tsp rice vinegar
For the sauce:
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
1 tbsp water
1/2 tsp sesame oil
For the stir-fry:
2 tbsp vegetable oil
1/2 onion, diced
2-3 cloves garlic, minced
1 inch fresh ginger, minced
1/4 cup dry roasted peanuts
6-8 dried red chilies (adjust for spice level)
1 bell pepper, diced (optional)
2 green onions, chopped
Instructions:
Marinate the chicken:
In a bowl, combine the chicken pieces with soy sauce, cornstarch, and rice vinegar. Let it marinate for 10-15 minutes.
Prepare the sauce:
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, water, and sesame oil. Set aside.
Stir-fry the chicken:
Heat 1 tbsp oil in a large pan or wok over medium-high heat.
Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
Make the stir-fry:
In the same pan, add the remaining 1 tbsp of oil.
Sauté onion, garlic, and ginger until fragrant, about 2 minutes.
Add peanuts, dried red chilies, and bell pepper (if using), and stir-fry for another minute.
Combine:
Return the cooked chicken to the pan and pour in the sauce.
Stir well until the sauce thickens and everything is coated, about 2 minutes.
Garnish with chopped green onions and serve over steamed rice or noodles!
Bold, spicy, and full of flavor! 🌶️🍗 Want to add extra veggies like zucchini or broccoli? 😊