- Difficulty
- medium
- Serving
- 2
- Time
- 25 mins
One of my daughter’s favourite dish and takes only 20 minutes to make. If you are looking for a quick stir-fry recipe, I would recommend trying this one out.
Ingredients
For the Chicken Marinade:- 1/2 pound (about 225g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 tablespoon soy sauce
- 1/2 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon black vinegar (or rice vinegar)
- 1/2 tablespoon sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon water
- * 1 tablespoon peanut oil or vegetable oil
- * 2 cloves garlic, minced
- * 1/2-inch piece of fresh ginger, minced
- * 1/4 cup unsalted peanuts
- * 1 dried red chili pepper, chopped (adjust to your spice preference)
- * 1 green onion, chopped
- * Szechuan peppercorns (optional, for extra spice and numbing sensation)
Instructions:
- In a bowl, combine the chicken pieces with the marinade ingredients: soy sauce, Shaoxing wine, and cornstarch. Let it marinate for about 15-20 minutes.
- In another bowl, mix together the ingredients for the Kung Pao sauce: soy sauce, hoisin sauce, black vinegar, sugar, cornstarch, and water. Set aside.
- Heat your wok over high heat until it's smoking hot. Add the peanut oil and swirl it around to coat the wok.
- Add the marinated chicken to the hot wok. Stir-fry until the chicken turns white on all sides and is cooked through. Remove the chicken from the wok and set it aside.
- In the same wok, add a bit more oil if needed. Add the minced garlic, ginger, dried red chili peppers, and Szechuan peppercorns (if using). Stir-fry for a minute or until fragrant.
- Return the cooked chicken to the wok, along with the chopped green onions and peanuts.
- Pour the Kung Pao sauce over the chicken mixture. Stir-fry for another couple of minutes until the sauce thickens and coats the chicken evenly.
- Taste and adjust the seasoning if needed. You can add a bit more soy sauce or sugar to balance the flavors.
- Once everything is well combined and heated through, remove from heat.
- Serve your delicious homemade Kung Pao Chicken over steamed rice and garnish with extra chopped green onions if desired.
- Adjust the level of spiciness by adding more or fewer chili peppers to suit your taste.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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