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Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Kung Pao Chicken is a classic Chinese takeout with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce. You can have Kung Pao Chicken using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kung Pao Chicken

1. It's 2 Tbsp of vegetable oil.
2. Prepare 3 cloves of garlic, minced.
3. Prepare 2 cm of ginger, thinly sliced.
4. You need 1/2 of red bell pepper, diced.
5. It's 12 of dried red chilies, soaked in hot water for 30 minutes- 1 hour, seeded and cut into halves.
6. You need 50 gr of roasted peanuts 🥜.
7. It's 2 of green onions, cut 1/2 cm.
8. It's 500 gr of boneless chicken thighs/breast, diced, pat dry with paper towels.
9. Prepare of For the chicken marinade:.
10. Prepare 1 tsp of sesame oil.
11. Prepare 1 Tbsp of cornstarch.
12. You need 2 tsp of soy sauce.
13. It's of For the Kung Pao sauce:.
14. Prepare 1/2 tsp of Chinese Shaoxing rice wine (optional).
15. Prepare 1 Tbsp of soy sauce.
16. It's 1 Tbsp of dark soy sauce.
17. Prepare 1/2 tsp of Chinese black vinegar.
18. Prepare 1 tsp of sugar.
19. You need 2 Tbsp of water.

This easy homemade recipe is healthy, low in calories and much better than takeout. Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Combine chicken and cornstarch in small bowl.

Kung Pao Chicken instructions

1. In a medium bowl, add chicken and marinade sauce. Mix well. Set aside for at least 30 minutes..
2. In a small bowl, mix well the ingredients for the sauce. Set aside..
3. Heat the vegetable oil in a pan over medium high heat. Sauté garlic, ginger, and dried red chilies until fragrant and smell spicy..
4. Add chicken. Keep stirring until the chicken change color..
5. Add roasted peanuts and red bell peppers. Mix well..
6. Add the sauce mixture. Cook until the chicken is evenly coated with the sauce. Add green onions. Stir again for a while. Remove from the heat..
7. Serve hot over steam white rice. Yum! 😋.

Heat oil in large non-stick skillet or wok on medium heat. Whisk until smooth then add the chicken and toss to coat. Kung pao chicken, the popular Chinese takeout dish of stir-fried chicken, peanuts and vegetables, is traditionally made with lots of specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. Kung Pao Chicken We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper! If you're wondering whether Kung Pao Chicken is authentic Chinese , the dish as we know it outside of China is a slightly westernised version of an authentic Chinese Sichuan dish.