Kung Pao Chicken

Presented by Savory Circuits

Ingredients:

For the Chicken Marinade:

500g (1 lb) boneless chicken breast or thigh, diced

1 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp cornstarch

For the Sauce:

1½ tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp black vinegar (or rice vinegar)

1 tbsp sugar

1 tsp sesame oil

1 tbsp water

1 tsp cornstarch

Stir-Fry:

2 tbsp vegetable oil

8-10 dried red chilies (adjust to taste), cut and deseeded

3 cloves garlic, minced

1 tbsp ginger, minced

1/2 cup roasted peanuts (unsalted)

2 green onions, chopped (white and green parts separated)

Optional: 1/2 bell pepper or zucchini, diced

Instructions:

1. Marinate the Chicken:

In a bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 10–15 minutes.

2. Make the Sauce:

In a small bowl, mix all sauce ingredients until the sugar and cornstarch are dissolved.

3. Stir-Fry:

Heat oil in a wok or pan over medium-high heat.

Add dried chilies and stir-fry until fragrant but not burnt (about 30 seconds).

Add garlic, ginger, and the white part of green onions. Stir-fry for 30 seconds.

Add marinated chicken and stir-fry until cooked through and lightly browned.

Optional: Add diced vegetables and stir-fry for 2–3 minutes.

Pour in the sauce and stir well until it thickens and evenly coats the chicken.

Add peanuts and the green part of green onions. Stir to combine.

4. Serve:

Serve hot with steamed rice