Kung Pao Chicken is a popular stir fry dish which originated from a Sichuan cuisine, in the Sichuan Province of south-western China and made up of chopped chicken, peanuts and vegetables. It’s all coated in a spicy sauce that’s lightly salty, sweet, and tangy.
Kung Pao Chicken Recipe
- 1 lb boneless chicken thigh, diced into 1 inch pieces
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 small red bell pepper, cut into 1 inch cubes
- 1 small green bell pepper, cut into 1 inch cubes
- 1 large zucchini, cut into 1 inch cubes
- 1 thumb size ginger, minced fine
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp crushed red chili pepper
- 10 dry chili peppers
- 3 tbsp chopped green onion (white part only)
- 1/2 cup dry roasted peanuts
- cooking oil
- sesame seeds (for garnish – optional)
- In a bowl, combine 1/4 cup water, 1/2 teaspoon salt, 1 egg, 1/4 cup cornstarch, 2 tablespoon oil and stir.
- Add chicken and mix to combine. Refrigerate for at least 1 hour.
- In a medium bowl, combine rice vinegar, soy sauce, 1 teaspoon cornstarch and 1/2 cup water. Set aside.
- In a wok over high heat, add 2 tablespoon cooking oil.
- Add marinated chicken to the wok and stir-fry for about 2-3 minutes. Remove chicken and set aside.
- Using the same wok, add 1 tablespoon cooking oil.
- Add ginger, garlic, onions, crushed chili pepper, dry chili peppers, green onions and peanuts to the wok. Stir fry for about 2 minutes.
- Add zucchini, bell peppers and sesame oil. Stir and cook for a minute.
- Return chicken to the wok and stir to combine. Cook for 2 minutes stirring frequently.
- Add soy sauce-cornstarch (#3) mixture to the wok and stir to combine. Keep stirring until sauce thickens for about 2-3 minutes.
- Transfer in a serving plate and serve hot with steam rice. Enjoy!