KUNG PAO CHICKEN RECIPE

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Ingredients

  • 1 lb (450 g) boneless, skinless chicken breast or thighs, diced into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Shaoxing wine (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 8-10 dried red chilies (adjust to spice preference)
  • 1/2 cup unsalted roasted peanuts or cashews
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 green onions, chopped (whites and greens separated)

For the sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce (optional for color)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cornstarch
  • 1/4 cup (60 ml) water

Instructions

  1. Marinate the Chicken:
    In a bowl, combine diced chicken with 2 tablespoons soy sauce, rice vinegar, Shaoxing wine (if using), and 1 tablespoon cornstarch. Mix well and let it marinate for at least 15 minutes.
  2. Prepare the Sauce:
    In a small bowl, whisk together all the sauce ingredients: soy sauce, dark soy sauce, hoisin sauce, oyster sauce, sugar, sesame oil, cornstarch, and water. Set aside.
  3. Stir-Fry:
    Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the dried red chilies and stir-fry for about 30 seconds until fragrant (be careful not to burn them).
  4. Cook the Chicken:
    Add the marinated chicken to the wok. Stir-fry until the chicken is cooked through and slightly browned, about 4-5 minutes. Remove and set aside.
  5. Aromatics:
    In the same wok, add another tablespoon of oil if needed. Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds.
  6. Combine:
    Return the cooked chicken to the wok. Pour in the prepared sauce and stir to coat the chicken evenly. Cook for 2-3 minutes until the sauce thickens.
  7. Add Nuts:
    Add the peanuts or cashews and toss everything together. Remove from heat and garnish with the green parts of the green onions.
  8. Serve:
    Serve hot with steamed rice or noodles.

Let me know if you’d like a printable version or a vegetarian twist!

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