Kung Pao Chicken Recipe
- cook TIME 35 mins
- prep TIME 15 mins
- total TIME 50 mins
Ingredients (17)
- 12 oz skinless boneless chicken thigh cut into 1-inch cubes
- 10 oz bell pepper 2 medium, cut into 1-inch cubes
- 1 tbsp hoisin sauce
- 3 dried chili pepper halved
- 1/3 cup unsalted peanuts
- 2 tbsp olive oil divided into 1/2 tbsp, 1/2 tbsp and 1 tbsp
- 2 tbsp scallion chopped
- 1 tbsp garlic 3 cloves, chopped
- 2 tbsp white wine
- 2 tbsp white wine vinegar
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp fresh ginger minced
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 1 tbsp sugar
- 3 cups cooked medium-grain rice
INSTRUCTIONS
Heat cast iron pan on medium-high heat, stir 3 dry chilies for about 30 seconds and transfer them into a bowl.
Add 1/2 tbsp olive oil to the pan, add 10 oz bell pepper. Stirring occasionally for about 2 minutes until crisp-tender. Remove from heat.
Heat 1/2 tbsp olive oil in the pan, add 12 oz cubed chicken and fry on medium heat for 15-20 minutes. Stirring until the edges are golden brown. Remove from heat.
Add remaining 1 tbsp olive oil into the pan, stir in 1 tbsp garlic and 1/2 tsp ginger.
Then pour in 2 tbsp rice wine, 1 tbsp hoisin sauce, 1 tsp dark soy sauce, 1 1/2 tbsp reduced-sodium lite soy sauce, and 1 tbsp sugar. Bring them to a boil while stirring.
Once the sauce begins to thicken slightly, add the chicken and pepper back into the pan.
Stir in 2 tbsp white rice vinegar, 2 tbsp scallion, 1/4 tsp white pepper, and 1/2 tsp sesame oil. Toss well with 1/2 cup unsalted peanuts for a further 1 minute.
Serve immediately with cooked rice.
