admin How to Make Delicious Kung Pao Chicken at Home
Ingredients (Serves 2-3)
300g boneless chicken breast, cut into 1cm cubes
1 tbsp light soy sauce
1 tsp cornstarch
1 tsp cooking wine (Shaoxing wine preferred)
5-6 dried red chilies (adjust for spiciness)
2 cloves garlic, minced
1 tbsp ginger, shredded
50g roasted peanuts
2 green onions, cut into 5cm sections
Sauce mixture: 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 tbsp water, 1 tsp cornstarch
Cooking Steps
Marinate the chicken: In a bowl, mix chicken cubes with 1 tbsp light soy sauce, 1 tsp cornstarch, and 1 tsp cooking wine. Let it sit for 15 minutes to absorb flavors.
Heat a wok or large skillet over medium-high heat. Add 2 tbsp vegetable oil. Once hot, add marinated chicken and stir-fry until it turns white and is 80% cooked (about 3 minutes). Remove the chicken and set aside.
In the same wok, add 1 tbsp oil. Toss in dried red chilies, ginger, and garlic. Stir-fry for 30 seconds until fragrant (be careful not to burn the garlic).
Pour the prepared sauce mixture into the wok. Stir constantly until the sauce thickens slightly (about 1 minute).
Add the cooked chicken back to the wok. Stir-fry for 1-2 minutes to coat the chicken evenly with the sauce.
Finally, add roasted peanuts and green onions. Stir-fry for another 30 seconds to combine all ingredients.
Turn off the heat. Serve hot with steamed rice.
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