Kung Pao Chicken (宫保鸡丁)

Kung Pao Chicken is a cherished Chinese dish celebrated for its dynamic flavors and spicy zest. This recipe highlights tender chicken, crunchy peanuts, and a savory sauce with a touch of sweetness. Mastering this dish involves balancing spicy, sweet, and savory notes, which are drawn from dried red chilies and Sichuan peppercorns. Its harmonious blend of flavors makes it a favorite among Chinese cuisine enthusiasts and those eager to explore new tastes. Kung Pao Chicken is a delightful recipe that brings the essence of Chinese cooking to your home kitchen.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1/2 cup roasted peanuts
• 2 large bell peppers, diced
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 4 whole dried red chilies
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1/2 tsp sichuan peppercorns
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Mix soy sauce, rice vinegar, sugar, and cornstarch in a small bowl. Set aside.
2. Preheat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add dried red chilies and Sichuan peppercorns, and stir-fry for 30 seconds until aromatic.
3. Add diced chicken to the pan and stir-fry until the chicken is cooked through and no longer pink, approximately 5 minutes.
4. Introduce the diced bell peppers, minced garlic, and grated ginger to the wok. Stir-fry for another 2 minutes until the peppers are slightly tender.
5. Pour in the sauce mixture and water, stirring continuously until the sauce thickens and coats the chicken and vegetables.
6. Stir in the roasted peanuts and cook for an additional minute to combine flavors.
7. Transfer to a serving platter and enjoy the Kung Pao Chicken with steamed rice.

Keywords: Chicken, Spicy, Peanuts, Quick, Dinner

Spice Rack: Sichuan Peppercorns, Dried Red Chilies

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