Kung Pao Chicken Recipe

Ingredients:

• 500g boneless chicken breast, diced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 spring onions, chopped

• 10-12 dried red chilies

• 1/2 cup unsalted peanuts (or cashews)

• 2 tbsp vegetable oil

For the Marinade:

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp cornstarch

For the Sauce:

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 1 tbsp water

Method:

1. Marinate the Chicken:

   • In a bowl, combine soy sauce, rice vinegar, and cornstarch.

   • Add the diced chicken to the marinade and let it sit for 15-20 minutes.

2. Prepare the Sauce:

   • In a separate bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, and sesame oil. Stir well and set aside.

   • Dissolve the cornstarch in water and keep it for later to thicken the sauce.

3. Cook the Chicken:

   • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.

   • Add the marinated chicken and stir-fry for 5-7 minutes until fully cooked. Remove the chicken from the wok and set aside.

4. Stir-fry the Vegetables and Chilies:

   • In the same wok, add the remaining 1 tablespoon of oil.

   • Add the dried red chilies and stir-fry for 1-2 minutes until fragrant.

   • Add the minced garlic, chopped bell peppers, onion, and spring onions. Stir-fry for another 2-3 minutes.

5. Combine Chicken and Sauce:

   • Return the cooked chicken to the wok.

   • Pour in the prepared sauce and mix everything well.

   • Add the cornstarch slurry to thicken the sauce, stirring constantly.

   • Stir in the unsalted peanuts (or cashews) and let everything cook together for 2-3 minutes.

6. Serve:

   • Serve Kung Pao Chicken hot with steamed rice or noodles.

Enjoy the spicy, flavorful taste of this classic Chinese dish!