Name: How to Make Authentic Kung Pao Chicken at Home: A Simple Recipe
Ingredients: For the Marinade:; 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry; 1 teaspoon cornstarch; For the Sauce:; 3 tablespoons soy sauce; 1 tablespoon dark soy sauce (optional, for color and depth); 1 tablespoon rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon sugar; 1 tablespoon cornstarch; 3 tablespoons water; For the Stir-Fry:; 2 tablespoons vegetable oil; 8-10 dried red chilies, whole (adjust to taste); 1 tablespoon Sichuan peppercorns (optional, for numbing heat); 3 cloves garlic, minced; 1-inch piece of ginger, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 green onions, white and green parts separated and chopped; 1/2 cup unsalted roasted peanuts

Description

Spicy Kung Pao Chicken!
Tender chicken, crunchy peanuts, and veggies in a bold, tangy sauce—an irresistible stir-fry classic!

Ingredients

For the Marinade:

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry

1 teaspoon cornstarch

For the Sauce:

3 tablespoons soy sauce

1 tablespoon dark soy sauce (optional, for color and depth)

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon sugar

1 tablespoon cornstarch

3 tablespoons water

For the Stir-Fry:

2 tablespoons vegetable oil

8-10 dried red chilies, whole (adjust to taste)

1 tablespoon Sichuan peppercorns (optional, for numbing heat)

3 cloves garlic, minced

1-inch piece of ginger, minced

1 red bell pepper, diced

1 green bell pepper, diced

4 green onions, white and green parts separated and chopped

1/2 cup unsalted roasted peanuts

Instructions

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 minutes.

Prepare the Sauce:

In a separate bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.

Stir-Fry the Chicken:

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until it turns golden and is nearly cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.

Stir-Fry the Aromatics:

In the same wok, add the remaining tablespoon of vegetable oil. Add dried red chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant. Be careful not to burn the chilies.