Traditional Kung Pao Chicken
Experience the authentic taste of Sichuan with this traditional Kung Pao Chicken recipe, a spicy and savory delight perfect for any occasion.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
1 lb boneless skinless chicken breast, cubed
1/2 cup roasted peanuts
3 dried red chilies
3 tbsp vegetable oil
1 tbsp Sichuan peppercorns
3 cloves garlic, minced
1 inch ginger, minced
4 green onions, chopped
1 red bell pepper, diced
1/4 cup soy sauce
1 tbsp Chinese black vinegar
1 tbsp sugar
1 tbsp cornstarch
3 tbsp water
1 tsp sesame oil
Instructions
1. In a bowl, mix soy sauce, Chinese black vinegar, sugar, and cornstarch with water to create the sauce.
2. Heat oil in a wok over medium-high heat. Add Sichuan peppercorns and dried red chilies, stirring until fragrant.
3. Add chicken cubes and stir-fry until golden brown and cooked through.
4. Add garlic, ginger, and bell pepper, continuing to stir-fry for another 2-3 minutes.
5. Pour in the sauce, stirring until it thickens and coats the chicken evenly.
6. Add roasted peanuts and green onions, tossing to combine.
7. Drizzle with sesame oil and serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a wok or skillet over medium heat until heated through, adding a splash of water if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
