Kung Pao Chicken
About the Dish:
Kung Pao Chicken is a popular Chinese stir-fry dish that originates from the Sichuan province. It is known for its fiery and bold flavors, combining tender chicken pieces with crunchy peanuts and a spicy sauce. The dish is named after Ding Baozhen, a Qing Dynasty official, who was also known as Kung Pao. Kung Pao Chicken is a perfect balance of sweet, sour, and spicy tastes, making it an absolute delight for spicy food lovers.
|Red bell pepper||1|
|Green bell pepper||1|
|Dried red chili pepper||6|
|Soy sauce||2 tablespoons|
|Sesame oil||1 tablespoon|
- Step 1: Dice the chicken breast into bite-sized pieces. Marinate the chicken with cornstarch, soy sauce, and vinegar for 20 minutes.
- Step 2: Heat oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until the chicken is cooked through and golden brown. Remove the chicken from the wok and set aside.
- Step 3: In the same wok, add some more oil if needed. Stir-fry the garlic, ginger, and dried red chili peppers until fragrant.
- Step 4: Add the diced bell peppers and stir-fry for a few minutes until they are slightly softened.
- Step 5: Return the cooked chicken to the wok and mix well with the bell peppers.
- Step 6: In a small bowl, mix together soy sauce, vinegar, sugar, and sesame oil to make the sauce.
- Step 7: Pour the sauce over the chicken and bell peppers. Stir-fry for another minute to coat everything evenly.
- Step 8: Finally, add the peanuts and sliced spring onions. Toss everything together for a minute or two until heated through.
- Step 9: Serve the Kung Pao Chicken hot with steamed rice or noodles.