Kung Pao Chicken Recipe

INGREDIENTS (For the Chicken & Marinade:)

INGREDIENTS (For the Kung Pao Sauce):-

INGREDIENTS (For the Stir-fry):-

Instructions:-

• In a medium bowl, combine the chicken cubes with the marinade ingredients (soy sauce, rice wine, and cornstarch). Stir well and let it sit for 15 minutes.

• In a separate small bowl, whisk together all the Kung Pao Sauce ingredients until the sugar and cornstarch are fully dissolved. Set aside.

• Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering.

• Add the marinated chicken to the pan. Stir-fry for 3–4 minutes until golden brown and just cooked through. Remove the chicken from the pan and set aside.

• Wipe the pan if needed and add the remaining 1 tablespoon of oil.

• Lower the heat slightly and add the dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant and the chilies just start to darken (do not burn them).

• Add the garlic, ginger, bell pepper, and the whites of the green onions. Stir-fry for 1–2 minutes until the pepper is slightly tender.

• Return the cooked chicken and the roasted peanuts to the pan.

• Give the sauce mixture a quick re-stir and pour it into the pan.

• Toss everything constantly for 1 minute until the sauce thickens and coats the chicken in a glossy glaze.

• Stir in the green parts of the onions and serve immediately over hot white rice.