kung pao chicken

Stir-fried chicken with the ideal balance of sweet, spicy, and salty flavours is called Kung Pao Chicken, and it’s really addicting! Make it at home, and it will surpass Chinese takeaway! This Kung Pao chicken recipe is too good to resist, with bits of crispy-tender chicken mixed in with some crunchy vegetables!

Ingredients:

Chicken:

1. 1 inch cubes cut from 28 ounces (800g) of boneless, skinless chicken breast
2. One tablespoon of dry sherry or shaoxing wine
3. One tablespoon of light soy sauce
4. two tsp of baking soda
5. One tsp maize flour or cornflour

Sauce:

1. Half a cup of low-sodium chicken broth or stock — One can utilise water.
2. Five tsp light soy sauce
3. Two teaspoons of Chinese black vinegar (or fine balsamic vinegar in its place)
4. 2 tablespoon Chinese Shaoxing wine (or dry sherry)
5. 2 teaspoon dark soy sauce
6. 2 teaspoons hoisin sauce
7. 2 tablespoons sugar*
8. 1 teaspoon cornstarch / corn flour

Stir Fry:

1. 4 tablespoons cooking oil divided
2. 1 1/2 tablespoons garlic (4-6 cloves)
3. 1 tablespoon ginger
4. 1/2 red bell pepper (capsicum) seeded and diced
5. 1/2 green bell pepper (capsicum) seeded and diced
6. 8-10 dried chilies cut into ½-inch pieces
7. 1 tablespoon Sichuan peppercorns, lightly toasted and ground**
8. 4 green onion / scallion stems cut into 1-inch pieces
9. 1/2 cup roasted/unsalted peanuts
10. 2 teaspoons sesame oil optional

INSTRUCTIONS