Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: Serves 4 to 6 as part of a multi-course meal
Ingredients: 2 tablespoons chicken stock, homemade or store-bought; 2 tablespoons Chinese black vinegar; 1 teaspoon dark sesame oil; 1 teaspoon all-purpose cornstarch; 2 teaspoons oyster sauce; 2 teaspoons soy sauce; 1 tablespoon hoisin sauce, homemade or store-bought; 1½ tablespoons Chinese rice wine or sherry; 1 teaspoon sugar; 1 teaspoon water; 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces; Dash of white pepper; ¼ teaspoon salt; 1 clove garlic, minced; 2 tablespoons oil, divided; 6 dried chilies or chiles de árbol; ½ teaspoon crushed red pepper; 1 large red bell pepper, diced; 2 tablespoons finely chopped green onion (scallion), white and green parts, plus more for garnish; ½ cup (150 g) dry roasted peanuts, plus more for garnish

Preparation info

Serves
4 to 6
as part of a multi-course meal

Difficulty
Medium
Ready in
20 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

This super-simple recipe puts the WOW in Kung Pao! You can make everyone’s favorite stir-fry dish and have dinner on the table in minutes with this method. I used red bell pepper in this recipe, but it’s fun to use a variety of bell pepper colors. Feel free to turn the heat level up a notch by doubling or tripling the amount of crushed red pepper flakes. You can easily substitute beef, pork or shrimp for the chicken, too.

Ingredients

Main course

Ingredients

Method