Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok-fried chicken pieces, roasted peanuts, scallions, and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesn’t use a deep fryer – this is it. Even though you can deep fry the chicken pieces this time we are frying the chicken in the wok. Some versions of Kung Pao chicken use vegetables such as zucchini or red bell peppers. This recipe doesn’t call for those but you can add them if you wish. Serve on top of white rice.
- 1lb boneless skinless chicken breasts (cut into 1” pieces)
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons green onions (chopped)
- 3 garlic cloves (minced)
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon powdered ginger
- 2 tablespoons of rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in the wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from work.
- Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds.
- Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
- Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.