Kung Pao Chicken
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...
Keywords
- Kung Pao Chicken
- Recipes
- chicken
- chili pepper
- hoisin sauce
- Sichuan peppercorn
- soy sauce
- mammafong
- mammafong.com
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Spatula
- Spoon
- Plate
Ingredients
- 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 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)
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