Kung Pao Chicken

Prep: 15 mins Preparation time

Cook: 15 mins Cooking time

Total: 30 mins Total time

Description

A classic Sichuan-style stir-fry, Kung Pao Chicken features tender chicken cubes stir-fried with crunchy peanuts, bell peppers, and a savory-spicy sauce. It’s full of flavor and perfect with steamed rice.

Equipment

• Wok or large frying pan
• Mixing bowls
• Knife and cutting board
• Measuring spoons

Ingredients

• 500 g Chicken breast (cubed)
• 1 tbsp Soy sauce (for marinade)
• 1 tbsp Cornstarch
• 1 tbsp Rice vinegar
• 2 tbsp Soy sauce (for sauce)
• 1 tbsp Hoisin sauce
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• Sesame oil 1 tbsp
• 2 tbsp Vegetable oil
• 3 Dried red chilies (halved)
• 1 Bell pepper (cubed)
• 1 Onion (cubed)
• 2 Garlic cloves (chopped)
• 1 tbsp Ginger (minced)
• 50 g Roasted peanuts
• to taste Salt

Instructions

1. In a bowl, mix cubed chicken with 1 tbsp soy sauce and cornstarch. Set aside for 10–15 minutes.
2. In a small bowl, combine remaining soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, and sesame oil.
3. Heat 1 tbsp oil in a wok over high heat. Add marinated chicken and stir-fry until cooked. Remove and set aside.
4. Add remaining oil to the wok. Stir-fry dried chilies, garlic, and ginger until fragrant.
5. Add bell pepper and onion. Stir-fry for 2–3 minutes until slightly tender.
6. Return chicken to the wok. Pour in the sauce and toss to coat.
7. Add roasted peanuts and stir well. Cook for another 1–2 minutes.
8. Serve hot with steamed jasmine rice.