Kung Pao Chicken is a classic Sichuan dish known for its perfect balance of spicy, salty, and sweet flavors. This recipe features tender chicken breast, crunchy peanuts, and a signature sauce that will leave you wanting more.
Ingredients
- 500g Chicken breast, cubed
- 1/2 cup Roasted peanuts
- 5-10 Dried red chilies
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sugar
- 1 tsp Cornstarch
Instructions
- Marinate: Mix the chicken with a little soy sauce and cornstarch. Let it sit for 15 minutes.
- Prepare Sauce: In a small bowl, whisk together soy sauce, rice vinegar, and sugar.
- Stir-fry: Heat oil in a wok and stir-fry the dried chilies until they become fragrant.
- Cook Chicken: Add the chicken cubes and cook until they are nicely browned.
- Combine: Stir in the garlic, ginger, and the prepared sauce mixture.
- Finish: Toss in the roasted peanuts and serve hot with steamed rice.