Kung Pao Chicken
Stir-fried chicken and vegetables with sweet, tangy, spicy sauce.
Equipment
- Wok or wide pan
- Tongs
- Mixing bowls
- knife
- cutting board
Ingredients
FOR THE SAUCE
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1/4 teaspoon red chili pepper flakes, add more for more heat
- 2 teaspoons cornstarch
FOR THE CHICKEN
- 1 pound boneless, skinless, chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
FOR THE VEGGIES
- 4 garlic cloves. minced
- 1 inch or thumb-sized ginger, minced
- 1 red bell pepper, seeds removed, cut into cubes
- 4 stalks green onions, sliced
- 2 tablespoons vegetable oil
Instructions
- Make the sauce. In a small bowl or measuring cup, combine soy sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and red chili pepper flakes. Stir to combine and make sure the cornstarch is completely dissolved. Set aside.
- Season the chicken with salt and pepper, add cornstarch, toss to coat well. Heat a wok with oil, add the chicken, cook until golden brown. Remove from the pan, use a paper towel to drain excess oil. Set aside. Drain the excess oil from the pan, leave about 2-3 tablespoons of oil for stir-frying.
- After the oil is well heated, add garlic and ginger, saute until aromatic. Add bell pepper, green, onion, cashews, and sesame seeds. Season with salt and pepper, stir to combine.
- Add the chicken and sauce, stir to combine. Serve with steamed rice.
Notes
- You can also use dried chilis for added heat
- You can substitute cashews for peanuts
- You can add other vegetables like broccoli, snow peas, carrots, and celery
- You can use shrimps or even tender-cut beef for this recipe
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