Kung Pao Chicken

By Culiora

Spicy Chinese stir-fry with chicken and peanuts.

• Servings: 2
• Prep time: 15 min
• Cook time: 10 min
• Total time: 25 min

Ingredients

• 400 g chicken breast fillet
• 2 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• 1 tsp cornstarch
• 2 tbsp oil (preferably peanut oil)
• 2 garlic cloves (finely chopped)
• 1 piece fresh ginger (finely chopped)
• 3–5 dried chilies (adjust to taste)
• 1 handful roasted peanuts
• 2 scallions (sliced)
• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar (or regular)
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2–3 tbsp water

Instructions

1. Cut the chicken into bite-sized pieces. Combine with the soy sauce, rice wine, and cornstarch. Let marinate for about 15 minutes.
2. Combine all the sauce ingredients in a bowl. Stir until the sugar has completely dissolved.
3. Heat a wok or skillet with oil over high heat. Stir-fry the chicken quickly until browned and almost cooked through. Remove from the pan and set aside.
4. Add a little more oil to the pan if needed. Stir-fry the garlic, ginger, and dried chilies for a few seconds until fragrant.
5. Return the chicken to the pan. Pour in the sauce and stir thoroughly to coat.
6. Allow the sauce to bubble and thicken quickly around the chicken.
7. Add the peanuts and scallions. Toss and stir-fry for another minute.
8. Serve immediately, preferably with rice.