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Kung Pao Chicken

Kung Pao Chicken

Easy kung pao chicken recipe

⏱ Prep: 5 min ⏱ Cook: 15 min

Ingredients

  • 1.5 lb boneless chicken thigh (diced)
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing cooking wine
  • 2 tsp cornstarch
  • 0 salt
  • 8 piece dried chilies
  • 1 tbsp ginger (minced)
  • 4 clove garlic (minced)
  • 5 stems green onions (chopped)
  • 1 zucchini (diced)
  • 1 red bell pepper (diced)
  • 1.5 roasted peanuts
  • 3 tbsp oil
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1.5 cup chicken stock

Instructions

  1. Combine chicken, 1 tablespoon soy sauce,1 tablespoon Shaoxing rice wine, 2 teaspoons cornstarch, and a pinch of salt in a bowl. Mix well. Set aside.

  2. Combine all the kung pao sauce ingredients in a separate bowl. Mix well. Set aside.

  3. Start to stir fry by heating 3 tablespoons of cooking oil in a wok. Add the dried chilies. Stir fry for 5 seconds.

  4. Add the marinated chicken. Stir fry for 2 minutes.

  5. Add the garlic, white part of the green onion, and ginger. Continue to stir fry for 20 seconds before adding the bell pepper, zucchini, and peanuts, and remaining green onions. Stir fry for 45 seconds to 1 minute.

  6. Pour the sauce into the wok. Stir fry until the chicken is coated evenly. Note: you can add around 1 to 3 tablespoons of water (as needed) while stir frying to prevent the sauce from clumping.

  7. Transfer to a serving plate. Serve with rice.

  8. Share and enjoy!