Kung Pao Recipe
Renowned Szechuan Dish w/ Tender Dark Meat Stir-Fried in Peanut Chili Sauce
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Ingredients
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Main Ingredients
Sauce Ingredients
Spices
Method
Preparation of Chicken
- 1
Cut and Marinate Chicken
Cut the chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with soy sauce, cornstarch, salt, and black pepper. Let it marinate for at least 15 minutes.
Preparation of Sauce
- 2
Mix Sauce Ingredients
In a separate bowl, whisk together the rice vinegar, sugar, sesame oil, peanut butter, and chicken broth until smooth. Set aside.
Cooking Process
- 3
Stir-Fry Chicken
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until fully cooked. Remove from the skillet and set aside.
- 4
- 5
Combine Everything
Add the chopped bell pepper and green onions to the skillet. Stir-fry for another 2-3 minutes. Then, return the cooked chicken to the skillet.
- 6
Add Sauce
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens.
- 7
Add Peanuts
Finally, add the roasted peanuts to the skillet and mix them into the dish. Cook for an additional minute.
- 8
Serve
Remove from heat and serve hot with steamed rice or noodles.
