Kung Pao Chicken

Kung Pao Chicken is a popular Chinese dish known for its bold flavors, combining spicy, sweet, and savory elements. 

Here's a basic recipe for you to try at home:

Ingredients:

For the Marinade:

• 2 chicken breasts, cut into bite-sized pieces

• 2 tablespoons soy sauce

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 tablespoon cornstarch

For the Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce

• 1 tablespoon sugar

• 1 tablespoon cornstarch

• 1/2 cup chicken broth

For the Stir-Fry:

• 2 tablespoons vegetable oil

• 8-10 dried red chilies, whole

• 1 teaspoon Sichuan peppercorns (optional, for a more authentic taste)

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1/2 cup roasted peanuts

• 3-4 green onions, chopped (white and green parts separated)

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15-20 minutes.

2. Prepare the Sauce:

• In another bowl, mix together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and chicken broth. Stir until the sugar and cornstarch are fully dissolved. Set aside.

3. Stir-Fry:

• Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the dried red chilies and Sichuan peppercorns (if using) and stir-fry for about 30 seconds until fragrant.

• Add the marinated chicken to the skillet and stir-fry until it is about 80% cooked through. Remove the chicken from the skillet and set aside.

• In the same skillet, add the garlic and ginger and stir-fry for about 30 seconds. Add the bell peppers and the white parts of the green onions. Stir-fry for 2-3 minutes until the peppers start to soften.

• Return the chicken to the skillet and pour in the prepared sauce. Stir well to combine, and let it cook for another 2-3 minutes until the sauce has thickened and the chicken is fully cooked.

• Stir in the roasted peanuts and the green parts of the green onions. Mix well.

4. Serve:

• Serve the Kung Pao Chicken hot with steamed rice.

Enjoy your homemade Kung Pao Chicken! If you have any questions or need variations, feel free to ask.