May 13th, 2020

​Kung Pao Chicken

SERVINGS: 4-6
DIETARY: Dairy-Free, Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/15 min

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​Kung Pao Chicken

• 1 1/2 lb. boneless, skinless chicken thighs, cut into 1/2 in. squares
• 1 tbsp. cornstarch
• 1 tbsp. Chinese white wine
• 1 tbsp. vegetable oil + 1 tsp. sesame oil (for cooking, not marinade)
• salt and pepper

Kung Pao Sauce

• 1/4 c. soy sauce
• 3 tbsp. brown sugar
• 2 tbsp. rice wine vinegar
• 1 tbsp. oyster sauce
• 1/2 tbsp. corn starch
• salt and pepper

Veggies

• 2 red bell peppers, cut small
• 2 zucchinis, cut small 
• 4 small dried red Chinese peppers, whole
• 4 cloves garlic, diced fine
• 1 tbsp. ginger, grated
• 3 tbsp. green onions, chopped 
• 2 tbsp. salted peanuts, roasted 
• 1 tbsp. vegetable oil (for cooking)
• salt and pepper

1. Begin by marinating the chicken.  Mix all of the Kung Pao chicken ingredients in a bowl until all the chicken is evenly coated.  Place in the fridge for 20 min.
2. Next, make the sauce.  Mix all of the sauce ingredients in a bowl and whisk until completely mixed and uniform.  Place in the fridge for 20 min.
3. After 20 min, remove the chicken and the sauce.  Have all of the ingredients next to the stove so they are all ready to get cooked.
4. Start by heating 1 tbsp. vegetable oil and 1 tsp. sesame oil in a wok or skillet on high heat.  Once hot, add the chicken and cook for about 5-6 min.  Once brown and cooked on the outside, remove from the heat and pour into a separate bowl.
5. Add another tbsp. of oil into the pan.  Add all of the veggies except the peanuts and green onions to the pan.  Cook for 3-4 min.
6. Add the chicken, peanuts, and green onions to the pan.  Cook for about 2 min.
7. Add the sauce to the pan and turn down the heat to medium and reduce the sauce for 6-8 min until thick and is sticking to the chicken and veggies. 
8. Remove from the heat.  Serve with jasmine rice and toasted sesame seeds.

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"Me Cuisine" Tips

• To make it less spicy, add less Chinese red peppers.
• Traditional Kung Pao Chicken is made with Sichuan pepper corns, which add a nice spicy, cooling flavor to the chicken.
  
• If you can't find Chinese white wine, just use rice wine vinegar instead.
  
• Replace the dark brown sugar with honey for a different flavor combination.