Chinese Chicken Recipe

Easy Kung Pao Chicken

This recipe is a classic for a reason – it’s flavorful, satisfying, and comes together quickly.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon Shaoxing wine (optional)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1/2 cup unsalted peanuts
• 2 dried red chilies, whole (adjust for spice preference)
• 1 scallion, thinly sliced (white and green parts)
• 1 red bell pepper, cut into thin strips
• 1 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt to taste

Cooking Guide:

1. Marinate the chicken: In a bowl, combine chicken, cornstarch, soy sauce, rice vinegar, Shaoxing wine (if using), ginger, garlic powder, and white pepper. Toss to coat and marinate for at least 15 minutes.
2. Heat oil in a large skillet or wok over medium-high heat. Add peanuts and cook until golden brown, about 2 minutes. Remove with a slotted spoon and set aside.
3. Add dried chilies to the hot oil and swirl for a few seconds until fragrant. Be careful not to burn them. Discard chilies.
4. Increase heat to high. Add the chicken and cook, stirring constantly, until browned and cooked through, about 5-7 minutes. Remove chicken from the pan with a slotted spoon and set aside.
5. Add scallions and bell peppers to the pan and cook for 1-2 minutes, until softened slightly.
6. Pour in chicken broth and bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens, about 1 minute.
7. Return chicken and peanuts to the pan. Toss to coat in the sauce.
8. Season with salt to taste. Garnish with reserved scallions and serve immediately over steamed rice.

Tips:

• For a richer flavor, marinate the chicken for longer, up to 30 minutes.
• You can substitute chicken thighs for breasts in this recipe.
• If you don’t have Shaoxing wine, you can use dry sherry or omit it altogether.
• Adjust the amount of dried chilies according to your spice preference.
• To make this dish gluten-free, use gluten-free soy sauce and cornstarch.
• Serve with steamed broccoli or other vegetables for a complete meal.