This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
Kung Pao Chicken
This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
Ingredients
Marinade
- 2 tablespoon soy sauce
- 1 tablespoon rice cooking wine
- 1 teaspoon cornstarch
Sauce
- 1 lb boneless skinless chicken, cut into bite sized pieces
- 2-4 small dried chilies
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- ½ C peanuts
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 1 teaspoon rice cooking wine
- 1 tablespoon vinegar
- 6 tablespoon oil, divided
Instructions
- Marinate chicken overnight in a mixture of 2 tablespoon soy sauce, 1 tablespoon rice cooking wine, and 1 teaspoon cornstarch.
- To make the sauce, combine the following in a small bowl: vinegar, 2 tablespoon soy sauce, sesame oil, 1 teaspoon rice cooking wine, sugar, 1 tablespoon cornstarch. Set aside.
- Heat 4 Tbsp. oil in a wok over high heat. Cook chicken until cooked through and remove to a plate and set aside.
- Rinse out wok and add 2 tablespoon oil. Heat oil and add chilies. [If you cannot find chilies, you can use ¼ to ½ tsp. crushed red pepper.] This makes chili oil and is what flavors the dish.
- Stir fry chilies until they turn black, add ginger, garlic, and peppers. Stir fry until softened.
- Add chicken to reheat. Add sauce and stir until thickened.
- Garnish with peanuts and serve over rice.
Notes
Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
You can use low-sodium soy sauce if you prefer.
Nutrition per serving
Calories: 432 calCarbohydrates: 11 gProtein: 25 gFat: 32 gSodium: 915 mgFiber: 2 gSugar: 4 g
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