Kung Pao Chicken Recipe | PBS Food

Name: Kung Pao Chicken Recipe | PBS Food
Total time: 25 min
Ingredients: 1 pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes; Marinade *See recipe below.; 1 tablespoon peanut or vegetable oil; 8 Chinese dried red chilies, split length wise and seeds removed; 1 teaspoon Sichuan peppercorns; 4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; Sauce *See recipe below.; 3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips; 1/3 cup unsalted dry-roasted peanuts; 2 teaspoons soy sauce; 2 teaspoons Chinese rice wine; 2 teaspoons cornstarch; 1 teaspoon Sichuan pepper corns; *Instructions: Whisk the ingredients together until the corn starch is dissolved.; 1 tablespoon Chinese black vinegar; 1 tablespoon chicken stock/broth; 3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference); 3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons); ½ teaspoon sesame oil; *Instructions: Whisk the ingredients until the corn starch is dissolved.

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This popular Kung Pao chicken recipe is a re-creation of a popular Chinese food dish commonly ordered at restaurants.

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Ingredients

1 pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes
Marinade *See recipe below.
1 tablespoon peanut or vegetable oil
8 Chinese dried red chilies, split length wise and seeds removed
1 teaspoon Sichuan peppercorns
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
Sauce *See recipe below.
3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
1/3 cup unsalted dry-roasted peanuts
2 teaspoons soy sauce
2 teaspoons Chinese rice wine
2 teaspoons cornstarch
1 teaspoon Sichuan pepper corns
*Instructions: Whisk the ingredients together until the corn starch is dissolved.
1 tablespoon Chinese black vinegar
1 tablespoon chicken stock/broth
3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
½ teaspoon sesame oil
*Instructions: Whisk the ingredients until the corn starch is dissolved.