Kung Pao Chicken

 

Certainly! Here's a recipe for Kung Pao Chicken:

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1/2 cup unsalted peanuts or cashews
• 6-8 dried red chili peppers, seeded and cut into halves
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 bell pepper, diced
• 2 green onions, sliced
• Optional: 1 teaspoon Szechuan peppercorns, lightly crushed

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar or sweetener of choice
• 1 tablespoon cornstarch
• 1/4 cup water

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Instructions:

1. Marinate the Chicken:

   • In a bowl, mix the soy sauce, rice wine (or sherry), and cornstarch. Add the chicken pieces and toss to coat. Let it marinate for at least 15-20 minutes.

2. Prepare the Sauce:

   • In another bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, hoisin sauce, oyster sauce, sesame oil, sugar, cornstarch, and water. Set aside.

3. Cook the Chicken:

   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry until it's browned and cooked through. Remove the chicken from the skillet and set aside.

4. Stir-Fry the Peanuts and Chilies:

   • In the same skillet, heat the remaining tablespoon of vegetable oil. Add the peanuts or cashews and dried red chili peppers. Stir-fry for about 1-2 minutes until the nuts are lightly toasted and the chilies are fragrant. Be careful not to burn them.

5. Add Aromatics and Vegetables:

   • Add the minced garlic, ginger, and Szechuan peppercorns (if using) to the skillet. Stir-fry for about 30 seconds until fragrant.
   • Add the diced bell pepper and continue to stir-fry for another 2-3 minutes until the peppers are slightly softened.

6. Combine Everything:

   • Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir well to combine and coat everything evenly.
   • Cook for another 1-2 minutes until the sauce has thickened and everything is heated through.

7. Garnish and Serve:

   • Garnish the Kung Pao chicken with sliced green onions.
   • Serve hot over steamed rice or noodles.

Serving Suggestions:

• For an extra kick, you can add additional chili flakes or chopped fresh chilies.
• Serve with a side of steamed vegetables or a fresh cucumber salad to balance the heat.
• Enjoy this flavorful Kung Pao chicken as a delicious and satisfying meal!

Now, you're ready to enjoy your homemade Kung Pao Chicken with its bold flavors and satisfying texture. 

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