Kung Pao Chicken
Kung Pao Chicken is a spicy stir-fried Chinese dish with ½ inch long pieces of chicken, dried red chili peppers, peanuts and vegetables of your choice.
Calories:
Ingredients
Marination
- 1 lbs chicken cut into ½ inch pieces.
- 1 tsp black pepper powder
- ½ tsp salt
- 2 tsp soy sauce
- ½ egg
- ½ tsp corn starch with 1 tsp water (mixed)
- 4 cloves garlic minced
Sauce
- 2 cloves garlic minced
- 1 tbsp ginger minced
- ½ tsp cornstarch mixed with 1 tsp water
- 1 tbsp brown sugar
- 2 tsp black pepper powder
- 1 tbsp sriracha
- 2 tbsp rice vinegar
Oils
- ¼ cup sesame oil
- 2 tbsp vegatable
Vegetables and Seasonings
- 6 dried long red pepper
- 3 spring onion chopped
- ¾ cup peanuts dry roasted
- 1 red bell pepper
- salt as needed
- 1 tsp red chili powder
- 1 tbsp hoisin sauce
- 3 sprig spring onions chopped
- 1 serrano pepper chopped
- ½ tsp sriracha
Instructions
Marination
- Take all the ingreidents from the marnination section and mix them together.
- Leave it for 15 minutes.
Cook chicken
- Add vegetable oil and 1 tbsp sesame oil to the wok on medium heat, let it get heated properly.
- Add chicken, let it cook for 10 minutes with stiring occsionally then add 1 tbsp sesame oil, and let it cook for 5 minutes.
- Take it out in a bowl and set it aside.
Sauce
- Combine the ingreident for the sauce in a bowl mix and set aside.
Finally Cooking Everything together
- In the same wok that you cook the chicken in, add in the 1 tbsp sesame oil, peanuts, bell pepper, serrano pepper, 1 sprig green onion, long dried red pepper. Saute it until the bell pepper is tender.
- Add the chicken, the sauce and mix well.
- add the hoisin sauce, sriracha, salt, and red chili powder.
- Mix everything together.
- Garnish with remaining spring onions.
- Serve with Jasmine rice.