Kung Pao Chicken
Servings: 4
Calories:
Equipment
- Wok or skillet.
Ingredients
- 2 chicken breasts or 3 chicken thighs
- 3 tbsp canola, vegetable oil or peanut oil
- 3 garlic cloves minced
- 8-12 dried peppers optional
- 5-6 green onion chopped
- 1 tsp ginger grated
- 1 tsp baking soda
- 2 tsp light soy sauce
- 1 tbsp Sichuan pepper crushed
- ½ cup peanuts lightly roasted
- ½ cup chicken broth low-sodium
Sauce
- ½ tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 3 tbsp granulated sugar
- 2 tbsp rice vinegar or black vinegar
- 1 tsp sesame oil
Cornstarch mixture
- 1 tsp cornstarch
- 1 tsp water
Instructions
Marinate
- Cut the 2 chicken breasts into ½" by ½" (squares) and place them in a bowl.
- Add 1 tsp baking soda and 2 tsp light soy sauce; mix until evenly coated. Cover and set aside.
- Marinate for 10 minutes.
Sauce
- In a medium sized bowl, combine all the sauce ingredients and whisk.
Prepare
- Smash/grind whole Sichuan Peppers.
- Deseed (remove the seed) and cut the dried chili peppers into ½" thick.
- Cut the green onions into ½ thick.
Cook
- Heat the wok/skillet to medium-high and add oil. Wait for 30-60 seconds.
- Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.
- Add the marinated chicken and cook for 2-5 minutes or until no longer pink (almost fully cooked).
- In a small bowl, combine cornstarch and water then stir.
- Add sauce mixture, chicken broth and cornstarch mixture to the wok/skillet; bring to a simmer (3-6 minutes). Stir continually unitl the sauce slightly thickens.
- Add the peanuts and green onions. Stir and cook for 30 second.
