Kung Pao Chicken
About the Dish:
Kung Pao Chicken is a popular Chinese dish that originated from the Sichuan province. It is a spicy stir-fry made with diced chicken, peanuts, and vegetables. The dish is known for its bold flavors, combining the perfect balance of sweetness, tanginess, and spiciness. The chicken is marinated in a savory sauce and stir-fried with garlic, ginger, and Sichuan peppercorns. The addition of peanuts adds a crunchy texture to the dish. Kung Pao Chicken is typically served over steamed rice and garnished with green onions.
|Roasted peanuts||1/2 cup|
|Green bell pepper||1|
|Red bell pepper||1|
|Dried red chilies||5|
|Soy sauce||3 tablespoons|
|Rice vinegar||2 tablespoons|
|Sesame oil||1 tablespoon|
- Step 1: Cut the chicken breast into small bite-sized pieces.
- Step 2: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar to make the sauce.
- Step 3: Heat a wok or a large pan over high heat. Add oil and allow it to heat up.
- Step 4: Add the dried red chilies to the hot oil and stir-fry for a few seconds until they become fragrant.
- Step 5: Add the chicken to the wok and stir-fry until it is cooked through and slightly browned.
- Step 6: Add the diced bell peppers, minced garlic, and grated ginger to the wok. Stir-fry for a couple of minutes until the vegetables are slightly tender.
- Step 7: Pour the sauce over the chicken and vegetables in the wok. Stir well to coat everything evenly.
- Step 8: Add the roasted peanuts to the wok and stir-fry for another minute.
- Step 9: Remove the wok from heat and garnish with sliced spring onions.
- Step 10: Serve the Kung Pao Chicken hot over steamed rice.