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.
1lbboneless skinless chicken, cut into bite sized pieces
2-4small dried chilies
1Tbspfresh ginger, minced
2garlic cloves, minced
½Cpeanuts
1Tbspcornstarch
1Tbspsugar
1green bell pepper, diced
1red bell pepper, diced
2Tbspsoy sauce
2Tbspsesame oil
1tsprice cooking wine
1Tbspvinegar
6Tbspoil, divided
Instructions
Marinate chicken overnight in a mixture of 2 Tbsp soy sauce, 1 Tbsp rice cooking wine, and 1 tsp cornstarch.
To make the sauce, combine the following in a small bowl: vinegar, 2 Tbsp soy sauce, sesame oil, 1 tsp rice cooking wine, sugar, 1 Tbsp 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 Tbsp 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.