Kung Pao Chicken
• Boneless skinless chicken breast cut into 1-inch cubes
• 1 tablespoon light soy sauce
• 2 teaspoons baking soda
• 1 teaspoon cornstarch / cornflour
• 1/2 cup low-sodium chicken stock (or broth) — water can be used
• 5 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
• 2 teaspoon dark soy sauce
• 2 teaspoons hoisin sauce
• 2 tablespoons sugar*
• 1 teaspoon cornstarch / corn flour
• 4 tablespoons cooking oil divided
• 1 1/2 tablespoons garlic (4-6 cloves)
• 1 tablespoon ginger
• 1/2 red bell pepper (capsicum) seeded and diced
• 1/2 green bell pepper (capsicum) seeded and diced
• 8-10 dried chilies cut into ½-inch pieces (adjust to taste
• 4 green onion / scallion stems cut into 1-inch pieces
• 1/2 cup roasted/unsalted peanuts
• 2 teaspoons sesame oil optional
- Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
- Whisk sauce ingredients together until sugar dissolves; set aside.
- Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
- Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and stir fry.
- Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes)
- Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavors together. Serve immediately with steamed/cooked rice or fried rice!
Special thanks to instagrammer the_mom_blogger_ for this recipe.