Kung Pao Chicken

Kung Pao chicken is a bold and flavorful stir-fry dish featuring tender chicken, crunchy peanuts, and vegetables tossed in a savory, slightly sweet, and spicy sauce with aromatic Sichuan peppercorns.
Total Time
35min
Serves
4

Ingredients

  • Chicken 2 lbs
  • Asian Taste Shaoxing Cooking Wine 3 Tbsp
  • Lee Kum Kee Soy Sauce 6 Tbsp
  • Baking Soda 1 1/2 tsp
  • Chicken Broth 1/2 Cup
  • Asian Taste Chinkiang Vinegar 2 Tbsp
  • Lee Kum Kee Premium Dark Soy Sauce 2 Tbsp
  • Lee Kum Kee Hoisin Sauce 2 tsp
  • Sugar 3 Tbsp
  • Flying Horse Tapioca Starch 1 1/2 tsp
  • Garlic 3 Cloves
  • Ginger 1 1/2Tbsp
  • Red Bell Pepper 1 pcs
  • Green Bell Pepper 1 pcs
  • Sichuan Peppercorns 1/2Tbsp
  • Peanuts 1/2 Cup
  • Green Onions 1 bunch
  • 100% Pure Sesame Oil 2 Tbsp

Directions

  1. In a bowl, mix chicken, soy sauce, Shaoxing wine, baking soda and cornstarch together. Marinate for 10 minutes.
  2. In a separate bowl, mix chicken stock, soy sauce, vinegar, Shaoxing wine, dark soy sauce, hoisin sauce, sugar and cornstarch together as the sauce mix.
  3. In a skillet with medium high heat, add the chicken and stir fry until it's fully cooked and set it aside.
  4. In the pan with medium high heat, add in oil, garlic, ginger, red bell pepper, green bell pepper, Sichuan peppercorns, and the sauce base, and bring it to a boil.
  5. Add in chicken, peanuts, and green onion to the pan. Mix well and ready to serve!