Kung Pao Chicken is a Chinese classic loaded with spicy chicken, peanuts and vegetables in a mouthwatering Kung Pao sauce. This easy homemade recipe is healthy, low in calories and much better than ordering takeout.
The sauce is brown in color, mildly spicy and dangerously addictive. It tastes salty, sweet and vinegary. The secret ingredient is Chinese dark vinegar.
- 340 g boneless and skinless chicken breast
- 3 tablespoons roasted peanuts
- 6 to 8 dried red chilies, seeded and cut into half
- 3 tablespoons oil
- 5 slices peeled fresh ginger
- 2 cloves garlic, sliced diagonally
- 1 stalk scallion, cut into rings
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon Chinese Shaoxing rice wine (optional)
- 1 teaspoon oil
- 1 1/2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
- Cut the chicken breast into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until it is 70% cooked. Dish out and set aside.
- Clean the wok and add in the remaining 2 tablespoons of oil until it’s fully heated.
- Add in the ginger and garlic slices and do a few quick stirs before adding in the dried red chilies.
- Stir-fry the dried red chilies until aromatic, then add in the chicken. Do a few quick stirs before adding in the roasted peanuts.
- Add the sauce and stir continuously until the chicken is nicely coated.
- Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.