Kung Pao Chicken Recipe (The Best!)
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.
Foto: Rasa MalaysiaIngredients
- 12 oz . (350g) boneless & skinless chicken breasts
- 3 tablespoons roasted peanuts
- 6 -8 dried red chilies (seeded and cut into halves)
- 3 tablespoons oil
- 5 slices fresh ginger (peeled )
- 2 cloves garlic (sliced diagonally)
- 1 stalk scallion (cut into rings)
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon Chinese Shaoxing rice wine (optional)
- 1 teaspoon oil
- 1 1/2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
Steps
Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken into small cubes and marinate with the marinade ingredients for 30 minutes.
Mix the ingredients for the Kung Pao Sauce in a small bowl and set it aside.
Heat a wok with one tablespoon of oil and stir-fry the marinated chicken until it's 70% cooked. Remove it from the wok and set it aside. (The surface of the chicken should turn white and opaque, but it should not be fully cooked at this point.)
Clean the wok or skillet with paper towels, then 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, then add the chicken. Briefly stir-fry before adding the roasted peanuts.
Add the sauce and stir continuously until the chicken is well coated. Then, add the scallions and mix thoroughly with the chicken.
Dish out the Kung Pao chicken and serve immediately with steamed rice.
Loading comments...