Kung Pao Chicken Recipe
Renowned szechuan dish with dark meat bites stir-fried in peanut chili sauce. Served spicy. Served with choice of steamed white or brown rice.
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Ingredients
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Main Ingredients
Marinade Ingredients
Sauce Ingredients
For Serving
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine the chicken thighs, soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
- 2
Prepare the Sauce
In another bowl, mix together chili paste, sugar, rice vinegar, soy sauce, and water. Set aside.
Cooking
- 3
Stir-Fry the Chicken
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until browned and cooked through. Remove and set aside.
- 4
Cook the Vegetables
In the same skillet, add another tablespoon of oil if needed. Add the diced bell pepper and zucchini. Stir-fry for 3-4 minutes until they are tender-crisp.
- 5
Combine Ingredients
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir well to combine. Add the peanuts and chopped green onions. Cook for an additional 2-3 minutes, stirring constantly until the sauce thickens slightly.
Serving
- 6
Serve the Dish
Serve the Kung Pao Chicken hot over steamed white or brown rice, garnished with additional green onions if desired.
