Kung Pao Chicken (Gong Bao or Kung Po) is a delicious stir-fried chicken dish made with chunks of chicken, peanuts, vegetables, and chili peppers swimming in a silky Chinese sauce.
- Chicken
- 1 3/4 Pounds Boneless/Skinless Chicken Breast (Cut Into 1-Inch Pieces)
- 1 Tablespoon Shaoxing Wine (Rice Wine) Or Dry Sherry
- 1 Tablespoon Soy Sauce
- 2 Teaspoons Baking Soda
- 1 Teaspoon Cornstarch
- Sauce
- 1/2 Cup Chicken Stock
- 5 Tablespoons Soy Sauce
- 2 Tablespoons Chinese Black Vinegar Or Balsamic Vinegar
- 2 Tablespoons Chinese Shaoxing Wine Or Dry Sherry
- 2 Teaspoons Dark Soy Sauce
- 2 Teaspoons Hoisin Sauce
- 2 Tablespoons Sugar
- 1 Teaspoon Cornstarch
- Stir-Fry
- 4 Tablespoons Grapeseed Oil (Divided)
- 6 Garlic Cloves (Minced)
- 2 Tablespoons Grated Fresh Ginger
- 1 Red Bell Pepper (Seeded And Diced)
- 8 Dried Chili Peppers
- 1 Tablespoon Sichuan Peppercorns (Lightly Toasted And Ground)
- 4 Green Onions (Cut Into 1-Inch Pieces)
- 1/2 Cup Toasted Peanuts
- 2 Teaspoons Toasted Sesame Oil
- In medium-size bowl combine chicken pieces, Shaoxing wine, soy sauce, baking soda, and cornstarch. Cover with plastic wrap and let sit 15 minutes to marinate.
- In medium-size bowl combine chicken stock, soy sauce, black vinegar, Shaoxing wine, dark soy sauce, hoisin sauce, sugar, and cornstarch. Sugar should dissolve. Set aside.
- In large-size skillet or wok add 2 tablespoons grapeseed oil. Turn heat to high. Allow oil to heat up. Add marinated chicken and cook 4 minutes. Occasionally stir. Remove from heat and transfer to bowl. Set aside.
- Add remaining grapeseed oil to same skillet/wok. Stir in garlic, ginger, red bell pepper pieces, dried chili peppers, and Sichuan peppercorns. Cook 1 minute.
- Pour sauce into skillet/wok and bring to boil. Stir while boiling. Once sauce begins to thicken slightly add chicken back into skillet/wok and mix all ingredients through the sauce for 2 minutes until chicken is evenly coated.
- Add green onions, peanuts and sesame oil. Toss well and continue to cook another 2 minutes.
- Transfer to serving bowl and serve immediately with rice.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
- "Work With What You Got!"
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