Kung Pao Chicken
Kung pao chicken features tender poultry, crisp vegetables, peanuts, and red chile peppers in a spicy sweet sauce. No need for takeout!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken breast (cut into 3/4-inch pieces)
- 1 egg white
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp kosher salt
- 1/4 tsp white pepper ((See Note 1))
- 4 green onions (trimmed and cut into 2-inch pieces)
- 4 celery stalks (sliced diagonally into 3/4-inch pieces)
- 1 red bell pepper (cut into 3/4-inch pieces)
- 1 tbsp fresh ginger (minced)
- 3 cloves garlic (minced)
- 1 cup roasted peanuts
- 12 dried red chilies (adjust according to your own tastes)
- 3 tbsp vegetable oil
- 1/2 cup chicken stock
- 2 tbsp Hoisin sauce
- 2 tbsp chili paste
- 1 tbsp water
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine (or dry white wine)
- 1 tbsp black vinegar ((optional))
- 1 tsp sugar
- 1/2 tsp sesame oil
Instructions
- 1
In a bowl whisk together the eg white, both soy sauces, salt and pepper. Add the chicken and toss to coat. Cover with wrap and set aside for 30 minutes.
- 2
Prep and cut the green onions, celery, bell pepper. Using a teaspoon, scrape the skin off the ginger and slice into thin strips. Mince ginger and garlic.
- 3
In a small bowl mix together the water, cornstarch, wine, vinegar, sugar and sesame oil. Set aside.
- 4
Heat wok over high heat and add vegetable oil. Add the minced ginger and garlic, stir fry 30 seconds and add chicken. Cook until chicken turns white. Add the hoisin sauce and chili paste, tossing to coat.
- 5
Add the cut green onions, celery, bell pepper, peanuts, chili peppers and cook for another minute. Add the chicken stock and bring to a boil.
- 6
Stir in to the cornstarch mixture and toss to coat. Cook for another minute or until sauce thickens.
- 7
Serve with steamed rice of choice.