Kung Pao Chicken

Classic Chinese American Kung Pao Chicken, with boneless skinless chicken breasts, sesame oil, chili peppers, ginger, and peanuts.
Ingredients

Main Course
  • 2 large boneless, skinless chicken breasts
  • 2 1/2 tablespoons of sesame oil
  • 1 teaspoon of Szechwan peppercorns (optional)
  • 8 red, dried chili peppers
  • 3 cloves of garlic
  • 1 tablespoon of freshly grated ginger
  • 6 green onions, chopped
  • 2/3 cup of roasted, unsalted peanuts
  • 2 teaspoons of soy sauce
  • 1 1/2 teaspoons of sherry or Shaoxing rice wine
  • 1 tablespoon of water
  • 2 teaspoons of cornstarch
  • 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar
  • 2 teaspoons of soy sauce
  • 1 teaspoon of sesame oil
  • 1 tablespoon of water
  • 3 teaspoons of sugar
  • 1 teaspoon of cornstarch

Special Equipment:
  • 6-quart electric or stovetop pressure cooker (like an Instant Pot)
Directions
  • Marinate chicken: Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.
  • Whisk together sauce ingredients: Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
  • Slice garlic, deseed and chop chilies: Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).
  • Stir-fry chilies and peppercorns: Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them.
  • Add chicken, then ginger, garlic, green onions: Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.
  • Add sauce, then peanuts: Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.

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