Kung Pao Chicken
About the Dish:
Kung Pao Chicken is a popular Chinese dish that originated in Sichuan Province. It is a stir-fried chicken dish that is typically spicy, savory, and slightly sweet. The dish is named after Ding Baozhen, a Qing Dynasty official, who loved spicy food. Kung Pao Chicken is made with marinated chicken, peanuts, vegetables, and a flavorful sauce made from soy sauce, rice vinegar, sugar, and Sichuan peppercorns. It is usually served with steamed rice. The combination of tender chicken, crunchy peanuts, and spicy sauce makes Kung Pao Chicken a crowd favorite.
|Chicken breast, boneless and skinless||300g|
|Roasted peanuts||1/2 cup|
|Red bell pepper, diced||1|
|Green bell pepper, diced||1|
|Garlic cloves, minced||3|
|Ginger, minced||1 tablespoon|
|Soy sauce||3 tablespoons|
|Rice vinegar||2 tablespoons|
|Sichuan peppercorns, crushed||1 teaspoon|
|Vegetable oil||2 tablespoons|
- Step 1: In a bowl, marinate the chicken breast with soy sauce, rice vinegar, sugar, minced garlic, minced ginger, and crushed Sichuan peppercorns. Let it sit for 15 minutes.
- Step 2: In a pan, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Step 3: In the same pan, add the diced bell peppers and chopped scallions. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
- Step 4: Return the cooked chicken to the pan and add the roasted peanuts. Stir-fry for another 2 minutes.
- Step 5: In a small bowl, dissolve cornstarch in water. Add the cornstarch mixture to the pan and stir well to coat the chicken and vegetables with the sauce.
- Step 6: Cook for an additional 1-2 minutes until the sauce thickens.
- Step 7: Serve Kung Pao Chicken hot with steamed rice.